Easy Chocolate Raspberry Mousse (dairy-free)
Sweet and simple. That's how Valentine's Day should be celebrated.....oh and with love!
Wanting something chocolatey and decadent to enjoy with my love on Valentine's Day goes without saying, but I will be skipping the store bought cakes and truffles for something just as rich, lovely, homemade.....and easy! That's key! I'm not going to spend half of my day-o-love making a mess of my kitchen. Nope. Not a chance! I'm going to whip up this Easy Chocolate Raspberry Mousse in the morning, let it chill while we enjoy our day, and then relish every bite of it with my husband in the peace of our home (after the little lady is in bed, of course) with a bottle of nice wine, a few candles, and Battleship (because romance comes in all shapes, sizes, and board games preferences).
Made with coconut cream, this mousse is loaded with healthy fats, turned rich and chocolatey by good-for-the-heart dark chocolate, and just the right amount of tang from vitamin C loaded raspberries. There is going to be no guilt or gross additives to weigh you down after enjoying this beautifully simple dessert,
Makes 5-6 small servings (a little mousse goes a long way)
2 13 oz cans of full-fat coconut milk OR 1 cup coconut cream, chilled in fridge overnight or for at least 4 hours
1/8 teaspoon sea salt
1/2 teaspoon pure vanilla extract
1 cup dairy-free chocolate chips (these are the ones I used)
1/2 cup raspberries (fresh or frozen)
1. Place raspberries in your blender (if using frozen raspberries, thaw before blending) and run until the berries have been liquefied.
2. In a double boiler*, melt the chocolate chips completely. Once the chocolate has melted, add the puréed raspberries to the double boiler/bowl. Stir to incorporate the raspberries. Allow the chocolate & raspberries to cook for 1-2 minutes, stirring constantly to prevent burning. Remove from heat and set aside to cool a bit.
3. While the chocolate raspberry mixture cools, get out your electric mixer. Open the cans of chilled coconut milk and scoop the cream that has settled at the top out and place it in a mixing bowl.Save the coconut water leftover in the can for another recipe (my favorite is in smoothies, but I hear using it to cook rice is amazing too). If using straight chilled coconut cream, just scoop it into the mixing bowl.
4. Add the salt and vanilla extract to the mixing bowl with the coconut cream. Using your electric mixer, beat the coconut cream on medium-high speed until it completely whipped (about 4-6 minutes).
5. Once the cream is whipped, fold in chocolate and raspberry mixture until the mousse has an even consistency and appearance.
6. Portion into small serving dishes and chill in fridge for at least 2 hours (the longer the better).
7. Enjoy garnished with fresh raspberries, more whipped coconut cream, or a few chocolate chips sprinkled over the top.
*NOTE: No double boiler? No problem! Just place a metal or other heatproof bowl over a small saucepan of simmering water. Be sure that the bowl doesn't actually come in contact with the water. The objective is for the steam to heat the bowl, not the water.
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