CHOCOLATE RASPBERRY MOUSSE CUPS (VEGAN, GRAIN-FREE, NUT-FREE)
Here is another vegan chocolate Valentine’s day recipe for you today - really lovely Chocolate Raspberry Mousse Cups. Chocolate and raspberries couldn’t be more perfect for each other, the sharpness of raspberries against the bitterness of dark chocolate works just so well.
2½ cubes Amore di Mona couverture chocolat speciale
8 silicone or strong paper cupcake liners
3 cups frozen raspberries (300g)
1/4 cupwater (60ml)
2tbsp agar flakes
1-2tbsp raw sugar or your favourite sweetener
1/4 cup aquafaba (60ml)
¼tsp cream of tartar
freeze dried raspberries
To make the chocolate cups finely chop the chocolate, place into a bowl and gently melt in a double boiler or microwave. Stir until completely smooth.
Spoon about 1tbsp of chocolate into a case and swirl around until completely coated, tip the rest back into the bowl. Repeat with all of the cases. Another way you can do this is by brushing the cases with a pastry brush until evenly coated all around.
Place all of the cases into fridge for about 10 minutes until set. Once set check if the chocolate layer is thick enough to be able to peel the case without breaking. If not re melt the leftover chocolate and brush the areas where it looks too thin. Place into fridge until set.
Now gently peel away the cupcake cases and set the chocolate cups aside. If any break, you can simply re melt the chocolate and start again.
To make the raspberry mousse filling place the raspberries with water into a medium pot and bring to a boil, gently simmer for 5-10 minutes until broken down and mushy.
Press the mixture through a mesh sieve discarding all the seeds. You should have about 1½ cups liquid. Now pour it back into the pot.
Stir in agar flakes and sugar and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved. This takes less time if you're using agar powder.
Take off the heat and leave to cool down while whisking the aquafaba.
Place the aquafaba into a bowl of your stand up mixer and whisk for about 10-15 minutes until it forms stiff peaks. Add cream of tartar and whisk for another minute. If you like more sweetness you can add some powdered sugar with the cream of tartar at this stage.
Gently fold in cooled raspberry mixture.
Dollop spoonfuls into each of the chocolate cases and decorate with some chocolate hearts, raspberries and chocolate shards.
Place into a fridge until ready to serve.
They will keep well until the next day.
I've made the chocolate hearts for the top using a heart shaped silicone mould with the leftover melted chocolate. I've used frozen raspberries, because raspberries are not in season at the moment, but you can use fresh raspberries if you prefer instead.
Visit Nirvana Cakery for more of Hana's wholesome, seasonal, plant-based and gluten-free recipes.