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Chocolate Mousse with Raspberries and Coconut Cream Recipe




  • 125g fresh raspberries
  • 1tbsp caster sugar

Vanilla coconut cream

  • 350g-400g silken tofu, at room temperature
  • 100g coconut oil, melted
  • 50ml unsweetened soya milk, at room temperature
  • 40g caster sugar
  • 1tsp vanilla extract

Chocolate mousse

  • 150g aquafaba (chickpea water from a tin)
  • ½ level tsp citric acid (or 1 tsp cream of tartar)
  • 100g caster sugar
  • 100g dark chocolate
  • 50g full-fat vegan spread
  • 1tsp vanilla extract
  • a good pinch of salt


Sprinkle the raspberries with the sugar and set aside in a small bowl for at least 30 minutes to soften before dividing between six serving glasses.

Bring the tofu and soya milk to room temperature, if they are not already.

Combine all the ingredients for the vanilla coconut cream in a blender or food processor and purée until smooth. Divide this evenly between the glasses on top of the raspberries and refrigerate to firm up while you prepare the mousse.

To make the chocolate mousse, pour the aquafaba into a large mixing bowl or the bowl of a mixer, add the citric acid and leave to sit while you weigh out the other ingredients.

After a couple of minutes, whisk the aquafaba mixture until stiff peaks form. When the mixture is stable slowly tip in the sugar and continue to whisk until the mixture is thick and glossy.

Melt the chocolate and vegan spread together, either in a microwave or bain marie. Once melted, add the vanilla and salt, and whisk to combine. Very gently, fold one scoop of whipped aquafaba into the melted chocolate, and then very carefully fold this chocolate mixture into the bowl of whipped aquafaba.

Remove the chilled glasses from the fridge, carefully top the raspberry and tofu mixture with the mousse and set for at least three more hours.

Recipe courtesy of Cornucopia: The Green Cookbook by Tony Keogh, Aoife Carrigy and the chefs of Cornucopia is published by Gill Books


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