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Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan
Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan

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We hope you got insight from reading it, now let’s go back to chocolate raspberry ‘mousse’ or ‘truffle’ - vegan recipe. You can cook chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
  1. Provide This makes about 4 servings or maybe 12-16 ‘truffles’
  2. Prepare 1.5 cups raspberries - if frozen, thaw first
  3. Use Juice 1/2 lemon
  4. Provide 1 cup coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too)
  5. Use 1-2 tbsp maple syrup
  6. You need 1 heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead
Instructions to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
  1. Blitz the raspberries in a blender. Add the lemon juice.
  2. In a pan on low-medium heat, melt the coconut butter. Then stir in the cacao and maple syrup. I always underestimate the amount of stirring needed to combine everything. Stir a lot!
  3. Take the coconut mix off the heat. Add the raspberries and combine.
  4. Pour the mix into a lined baking tray. Put in the fridge for 15-30mins. OR put into small silicone moulds and then in the freezer for at least an hour.
  5. As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut.
  6. As truffles, eat before they melt! Enjoy 😋

Because of this, I recommend I rolled my truffles in a mixture of cacao powder, extra raspberry powder, coconut sugar, and some powdered coconut milk that I found in my pantry! Chocolate raspberry truffles are wonderfully rich truffles with the flavors of deep chocolate and luscious raspberries. You can use real chocolate, but you will want to temper the chocolate so that these soft truffles have a hard outer shell. Like many truffle recipes, this recipe requires several. This Vegan Raspberry Mousse is deliciously light and airy.

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