Chocolate Mousse, Raspberry Mousse and Raspberry Puree! What a combination! This is a lush dessert my friends, dedicated to you. It’s a show-stopper, yet easy to make. I created the recipe; you get the credit for making it.

Lately, I find that all I want to do is create desserts. Wow! What a problem to have. Rest assured that I do share the desserts that I make. :) My friends are part of the feast.

It’s what I love to do precisely -  create amazing, healthy, tasty food that people can enjoy without feeling guilty.

This vegan chocolate mousse is quick to make. I have a few recipes developed for a vegan chocolate mousse, but this one is the fastest to accomplish. I intended to create an uncomplicated dessert that you can pull together in a matter of 30 minutes tops. No bake, just blending, whipping, and refrigerating. Truly effortless.

The most effort you’ll put in is making the aquafaba mousse. Aqua what? :) Glad you asked!

For some of you, this may be a brand new term.

Well, let me tell you then about aquafaba. Aquafaba is the liquid preserving the canned chickpeas. Basically, it’s the liquid in which the chickpeas were cooked. Aquafaba is a heaven-sent, plant-based replacement for egg whites. Right?! That is impressive. It mimics the properties of the egg whites in recipes. I find it fascinating, really.

One side note, on the aquafaba use – when you purchase your can of chickpeas, please make sure you’re getting a quality organic brand listing non-BPA lining. This is one aspect that I recommend you take into consideration when buying canned food. I try not to buy canned products, but when I do get them, especially with the coconut cream, I choose the best brand available listing visibly the non-BPA lining, the source of the food that I’m buying, and a short list of ingredients, free of gums and flavouring.

Back to the aquafaba, there is a way to prepare it of course, and you’ll find my step by step instructions included in the recipe card. Trust me, if you haven’t used aquafaba yet, you should. If you’re not plant-based, I challenge you to give it a try. You’ll be impressed. I’ve only started using aquafaba recently, and I think I love it too much. I mistakenly assumed that it would taste like chickpeas, but honestly, it doesn’t.

Now, my favourite fruit to use with chocolate is raspberries. I’ve created a few plant-based desserts including raspberries and chocolate (all posted on my Instagram profile before the blog existed), and I can never get tired of this combination. I do think that the paring of raspberries with chocolate is even better than the strawberry-chocolate combination.  There is something about the tartness, sweetness, and juicy texture of the raspberries that it’s just perfect.

In this particular dessert, raspberries complement the smooth and creamy chocolate texture so well, and the added slight crunch of the tiny seeds makes this dessert so enjoyable that you can’t stop until your last spoonful, and you’ll still desire more.

I know you’ll enjoy this dessert so much that I trust my printed recipe will be stuck on your fridge. Oh, the faith I have!

The downer for some of you might be the cashew nuts used to create the chocolate mousse – that is if you’re allergic to nuts. Rest assured, that a nut-free Soulfully Tasty chocolate mouse will be created for you as well.

You have to tell me what you think if you make it…when you make it.

And, this is my show-stopper Vegan Chocolate Mousse, Raspberry Mousse and Raspberry Puree recipe!

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XO

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