Recipe: At Home Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan

Jeremy Logan
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Recipe: At Home Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan
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Recipe: At Home Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan Delicious, fresh and tasty.

Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan. Great recipe for Chocolate raspberry 'mousse' or 'truffle' - vegan. This is the topping of a chocolate raspberry tart i make. but i didn't have all the ingredients for the base so i made the top as a 'mousse' and as a frozen-type 'truffle'. Once your truffles are rolled it's time to decorate!

The weather has been behaving itself pretty darn amazing these past couple of months here in NY.

This Chocolate Raspberry Truffle Cake is the ultimate fix for your chocolate craving!

Made from my very best chocolate cake recipe which also happens to be the easiest to mix! (No mixer required) A deep, rich chocolate truffle ganache for the filling and a layer of raspberry preserves.

You can cook Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you cook that.

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

  1. It’s of This makes about 4 servings or maybe 12-16 ‘truffles’.

  2. It’s 1.5 cups of raspberries - if frozen, thaw first.

  3. It’s of Juice 1/2 lemon.

  4. Prepare 1 cup of coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too).

  5. Prepare 1-2 tbsp of maple syrup.

  6. Prepare 1 of heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead.

Perfect as gifts for Christmas, Easter, birthdays, or just to say "I love you", these vegan raspberry chocolate truffles are simple to make, and bursting with flavour.

Keep them for yourself, or present them to your nearest and dearest - either way, they're guaranteed to be a hit!

The perfect Valentine's day (or every-day just-because) dessert to share with your loved ones.

Once your chocolate cake layers, chocolate mousse, homemade raspberry jam, and the frosting is prepared and chilled, you can start to assemble your cake.

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

  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 😋.

Place one cake layer on a serving plate.

Top with the next layer, and repeat this process.

They are full of fresh raspberry flavor, yet have a good amount of chocolate in every bite!

Start by blending the raspberries together.

If you wanted a stronger raspberry taste, you could double the amount of raspberries and reduce the sauce over medium-low heat.