Raspberries are my favourite berries, and chocolate mousse is one of my favourite desserts. Connecting the dots, that was the challenge. I have experimented a few times to get the texture I wanted to have; light like a mousse, but also with some substance. It’s so delicious…
For a bowl of raspberry white chocolate mousse:
- 200 g fresh raspberries
- 250 g – 280 g white vegan chocolate (e.g., with rice milk)
- 200 g coconut milk
- A few more raspberries for decoration
Heat the white chocolate in a bain-marie. Pay attention to this process, the slower, the better. Let the chocolate cool down a bit. In the meantime, mix the raspberries and the coconut milk in a blender until smooth. Then, add the melted chocolate and mix again until smooth. Put the liquid mousse in a bowl and put it in the fridge for at least four hours.
Prepare the dessert plates: Put mousse in the center, add berries… just be creative and serve this delicious mousse however you want!