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jar of raspberry mousse with cream and fresh raspberries.
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Vegan Raspberry White Chocolate Mousse

Fluffy and light vegan raspberry white chocolate mousse. This recipe is completely nut-free, dairy-free, and eggless and uses aquafaba to create a bubbly airy mousse that's incredibly delicious!
Course Dessert
Cuisine European
Diet Gluten Free, Vegan, Vegetarian
Prep Time 40 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings 6 4 x (large 290ml jars) or 6 x (medium 200ml jars) 
Calories 543kcal

Equipment

  • 4 x (large 290ml jars) or 6 x (medium 200ml jars) 

Ingredients

Mousse

  • 14 oz fresh raspberries
  • 1 teaspoon lemon juice
  • ½ teaspoon agar-agar powder
  • 1 cup coconut cream or full fat canned coconut milk *see notes
  • 1 teaspoon vanilla extract
  • 7 oz vegan white chocolate use nut-free brand if needed
  • cup aquafaba *see notes
  • ¼ teaspoon lemon juice

Raspberry Coulis

  • 3.5 oz fresh raspberries
  • 1 teaspoon lemon juice
  • 1 tablespoon caster sugar or pure maple syrup

Garnish

Instructions

Mousse

  • For the mousse, start by adding the fresh raspberries and a tablespoon of lemon juice to a saucepan and bring to a simmer on medium heat. Simmer for about 12-15 minutes, while stirring regularly.
  • Pass the raspberry mixture through a sieve to remove the seeds and add the liquid back to the saucepan along with the agar-agar powder. To activate the agar-agar, cook for 3 minutes whilst continuously whisking. Transfer the slightly thickened liquid to a bowl and set it aside.
  • Add the coconut cream/coconut milk and vanilla extract to the saucepan (no need to clean it out) on medium heat until gently simmering. Remove from the heat and add the white chocolate to the heated coconut cream. Allow it to sit for 5 minutes, then stir until all of the chocolate has melted through.
  • Pour the raspberry mixture into the heated white chocolate coconut cream whilst stirring to combine. Set aside to cool for 10-15 minutes or until it reaches room temperature. (you can sit in the bowl in an ice bath to speed up the process)
  • Meanwhile, to a clean large bowl add the aquafaba and a quarter teaspoon of lemon juice. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled raspberry mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place it in the fridge to set for 4 hours (or overnight if preferred).

Raspberry Coulis

  • To make the raspberry coulis, simply add the remaining fresh raspberries to a saucepan with the lemon juice and caster sugar and simmer for 10 minutes. Remove from the heat and pass the mixture through a sieve to remove the seeds. Allow to cool to room temperature and refrigerate until ready to serve.

Serving and Storage

  • To serve, add a dollop of whipped coconut cream, a drizzle of raspberry coulis, and some grated white chocolate on top of the mousse just before serving.
  • Best if consumed straight from the fridge within 2 days.

Notes

  • Canned coconut milk: Refrigerate overnight and use only the thick part from the top of the can
  • Aquafaba: The liquid part from tinned chickpeas. 

Nutrition

Calories: 543kcal | Carbohydrates: 44g | Protein: 3g | Fat: 41g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 323mg | Fiber: 7g | Sugar: 27g | Vitamin A: 27IU | Vitamin C: 24mg | Calcium: 28mg | Iron: 2mg