Vegan Raspberry Chocolate Mousse Recipe

My Raspberry Chocolate Mousse is my new rock star.

That’s the consensus! It doesn’t in the least hurt that my raspberry chocolate mousse, a cousin just once removed from my vegan chocolate mousse (see below) is, like the great favorite many of you are used to, also vegan, gluten-free, no-cooking, ridiculously easy and tastes sinfully rich even as it is made with very sensible ingredients. I couldn’t keep my hands off it all day Friday, and kept sneaking a spoon in one of the glasses every half hour, until I wiped it out. I just ordered a dozen little 5-ounce mason jars just like the one in the picture, in honor of this dessert.

The pairing of chocolate and raspberries in this raspberry chocolate mousse is sublime.

As always when working with berries, I prefer frozen berries, as they are full-flavored and at the height of their ripeness and sweetness, and always good to go. I could see using frozen pitted cherries instead of raspberries; in this case just cut them in two or three pieces so they are distributed more evenly in the mousse. Likewise, I could see using cranberries: only in this case, add a little sugar.

Plain Vegan Chocolate Mousse:

I can’t tell you how many people make my recipe!
– Skip the berries and the creme de Cassis.
– Add 1 tablespoon instant coffee, decaf OK, dissolved in a few drops of warm water.
Proceed exactly as instructed in the recipe.