Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, chocolate raspberry ‘mousse’ or ‘truffle’ - vegan. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Once your truffles are rolled it's time to decorate! These Vegan Chocolate Raspberry Truffles have a rich, deep flavor, but are pretty soft and airy in terms of consistency. 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'.
Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
- Take This makes about 4 servings or maybe 12-16 ‘truffles’
- Get 1.5 cups raspberries - if frozen, thaw first
- Make ready Juice 1/2 lemon
- Get 1 cup coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too)
- Get 1-2 tbsp maple syrup
- Prepare 1 heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead
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. I was originally going to use my fudge icing recipe for the filling, but decided with that addition of. Roll the chilled chocolate into round truffles. You'll know the mixture is firm enough when you can take a spoonful in your hands and roll it into a ball without it losing shape.
Steps to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
- Blitz the raspberries in a blender. Add the lemon juice.
- 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!
- Take the coconut mix off the heat. Add the raspberries and combine.
- 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.
- As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut.
- As truffles, eat before they melt! Enjoy 😋
Roll the chilled chocolate into round truffles. You'll know the mixture is firm enough when you can take a spoonful in your hands and roll it into a ball without it losing shape. The perfect Valentine's day (or every-day just-because) dessert to share with your loved ones. 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!
So that’s going to wrap this up for this exceptional food chocolate raspberry ‘mousse’ or ‘truffle’ - vegan recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
