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Chocolate Raspberry Mousse Cups (vegan, grain-free, nut-free)

January 27, 2017 By Hana 6 Comments

Chocolate Raspberry Mousse Cups (vegan, grain-free, nut-free)

Special thank you to Amore di Mona for sponsoring this post.

As promised I have another chocolate Valentine’s day recipe for you today, really lovely Chocolate Raspberry Mousse Cups. Chocolate and raspberries couldn’t be more perfect for each other, the sharpness of raspberries against the bitterness of dark chocolate works just so well.

To make the chocolate cases I’ve used Amore di Mona dark chocolate which I filled with vegan raspberry mousse made with raspberries, agar flakes and aquafaba. The chickpea brine referred to as aquafaba makes this mousse really fluffy and agar helps to stabilise it creating an unusually delicious dessert.

Chocolate Raspberry Mousse Cups (vegan, grain-free, nut-free)Chocolate Raspberry Mousse Cups (vegan, grain-free, nut-free)Chocolate Raspberry Mousse Cups (vegan, grain-free, nut-free)Chocolate Raspberry Mousse Cups (vegan, grain-free, nut-free)

If you haven’t whipped aquafaba before, it’s just like whipping egg whites, it only takes little longer and ideally you will need a stand-up mixer for the task. Just leave it whisking on high speed for 10-15 minutes until it forms stiff peaks, then add 1/4tsp cream of tartar for stability and you are done.

Agar is a jelling agent made from seaweed and it comes in form of powder and flakes. In this recipe I’ve used agar flakes, you can also use agar powder, just reduce the quantity in the recipe according to the package instructions. It’s very easy to work with, you just have to get the consistency right by experimenting with the right amount as it often varies. Once you make the raspberry mixture, leave it to cool down and then gently fold in to the whipped aquafaba, you will have beautiful raspberry mousse.

You can use a sweetener of your choice, add some to the raspberry mix together with the agar. I haven’t add any sweetener the second time making it and I really liked it that way. If you’re avoiding sugar it’s perfectly fine to leave it out, you will have some sweetness coming from the chocolate that off sets the sharpness of the raspberries.

The chocolate cases are so simple to make and look so effective in this dessert. I’ve used strong silver paper cupcake liners and I swirled the chocolate around to coat them. I think it would be even easier using silicone ones.

You can get really creative with the toppings, I’ve made few chocolate hearts and sprinkled some freeze dried raspberries and chocolate shards on top. Enjoy:)

Much Love Hxx

Chocolate Raspberry Mousse Cups (vegan, grain-free, nut-free)Chocolate Raspberry Mousse Cups (vegan, grain-free, nut-free)

Chocolate Raspberry Mousse Cups (vegan, grain-free, nut-free)
 
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Author: Hana, Nirvana Cakery
Serves: 8 cups
Ingredients
  • Chocolate cups:
  • 150g Amore di Mona bulk chocolate (2½ cubes) or dark vegan chocolate (5.2 oz)
  • 8 silicone or strong paper cupcake liners

  • Raspberry mousse:
  • 300g frozen raspberries (3 cups)
  • 60ml water (1/4 cup)
  • 2tbsp agar flakes
  • 1-2tbsp raw sugar or your favourite sweetener
  • 60ml aquafaba (1/4 cup)
  • ¼tsp cream of tartar

  • Topping:
  • chocolate hearts
  • freeze dried raspberries
  • chocolate shards
Instructions
  1. To make the chocolate cups finely chop the chocolate, place into a bowl and gently melt in a double boiler or microwave. Stir until completely smooth.
  2. Spoon about 1tbsp of chocolate into a case and swirl around until completely coated, tip the rest back into the bowl. Repeat with all of the cases. Another way you can do this is by brushing the cases with a pastry brush until evenly coated all around.
  3. Place all of the cases into fridge for about 10 minutes until set. Once set check if the chocolate layer is thick enough to be able to peel the case without breaking. If not re melt the leftover chocolate and brush the areas where it looks too thin. Place into fridge until set.
  4. Now gently peel away the cupcake cases and set the chocolate cups aside. If any break, you can simply re melt the chocolate and start again.
  5. To make the raspberry mousse filling place the raspberries with water into a medium pot and bring to a boil, gently simmer for 5-10 minutes until broken down and mushy.
  6. Press the mixture through a mesh sieve discarding all the seeds. You should have about 360ml (1½ cup) liquid. Now pour it back into the pot.
  7. Stir in agar flakes and sugar and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved. This takes less time if you're using agar powder.
  8. Take off the heat and leave to cool down while whisking the aquafaba.
  9. Place the aquafaba into a bowl of your stand up mixer and whisk for about 10-15 minutes until it forms stiff peaks. Add cream of tartar and whisk for another minute. If you like more sweetness you can add some powdered sugar with the cream of tartar at this stage.
  10. Gently fold in cooled raspberry mixture.
  11. Dollop spoonfuls into each of the chocolate cases and decorate with some chocolate hearts, raspberries and chocolate shards.
  12. Place into a fridge until ready to serve.
  13. They will keep well until the next day.
  14. Enjoy!
Notes
I've made the chocolate hearts for the top using a heart shaped silicone mould with the leftover melted chocolate.
I've used frozen raspberries, because raspberries are not in season at the moment, but you can use fresh raspberries if you prefer instead.
3.5.3226

 

Chocolate Raspberry Mousse Cups (vegan, grain-free, nut-free)

Filed Under: All, Dairy free, Dessert, Gluten free, Grain free, Vegan

« Carrot Cake Breakfast Muffins (gluten-free & vegan)
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Comments

  1. Sasha @ Eat Love Eat says

    January 30, 2017 at 9:56 am

    These look perfect! I want to dive right in to one of them! And the colour is absolutely incredible :) xx

    Reply
    • Hana says

      January 30, 2017 at 11:44 am

      Thank you so much Sasha! The raspberries created such beautiful colour didn’t they?! xx

      Reply
  2. Aimee | Wallflower Kitchen says

    January 30, 2017 at 11:39 am

    Love this idea! And wow – so so so beautiful. Need to try that mousse <3

    Reply
    • Hana says

      January 30, 2017 at 11:45 am

      Thank you so much Aimee! Yes, you do, it’s so different :) xx

      Reply
  3. Agata says

    February 9, 2017 at 4:40 pm

    Wow – they look spectacular! Can I replace cream of tartar with guar gum?

    Reply
    • Hana says

      February 9, 2017 at 7:20 pm

      Thank you Agata! Yes, I think you can, it’s just to stabilise the aquafaba.

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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