Kimberly from The Little Plantation is our Feature Foodie of August, and an absolute whizz with desserts. This velvety chocolate mousse hits the spot after a long day –perhaps a Friday night treat?
Desserts
Chocolate Raspberry Mousse
By The Little Plantation
For the Mousse
- 1 block (80g) Loving Earth Raspberry chocolate
- ¾ cup (180 – 200ml) Almond Mylk
- 2-4 tbs sweetener of your choice
To Decorate
- Loving Earth Buckinis chocolate clusters
- Raspberries to decorate (optional)
- Vegan yoghurt (optional)
- Step 1Place the chocolate in a heat proof bowl. Next, place the bowl over a pot filled with water, which you heat gentle over the stove. Please make sure the bottom of the bowl doesn’t touch the water as the chocolate can become a bit gritty otherwise. Let the chocolate melt completely in the bowl over the pot with hot water.
- Step 2Then set the bowl with the chocolate aside for a few minutes. It needs to remain runny, but not be too hot, before you add your milk and sweetener (optional). Mix all the ingredients with an electric mixer for about 7-8 minutes until little air bubbles start to form (don’t panic if they don’t appear, if you’ve mixed for about 7-8 minutes you should be just fine). Then, whilst the mixture is still somewhat liquid-y, pour and distribute it evenly into 6 small ramekins.
- Step 3Place in the fridge for about an hour or until set. Before serving remove from the fridge for about 5-10 minutes so the mousse gets to room temperature. Decorate with Loving Earth chocolate Buckinis, fresh raspberries, vegan yoghurt and enjoy.
