Dark Chocolate Raspberry Mousse
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Dark Chocolate Raspberry Mousse

Recipe by Ryan Antcliff
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1/2 cup chia seeds 

  • 400 ml tinned coconut milk 

  • 200 g raspberries 

  • 150 g dark chocolate, plus extra for topping 

  • 2 cups soya milk 

  • 1 Tbsp cacao powder

  • 1 tsp vanilla extract 

  • 1/2 tsp sea salt 

Directions

  • In a food processor, purée the chia seeds, coconut milk, and 75 grams of the raspberries until smooth.
  • Heat the dark chocolate with the soya milk in a double boiler until melted. Stir in the cacao powder.
  • In a large bowl, combine the chia and chocolate mixtures. Stir in the vanilla extract and salt.
  • Spoon into six ramekins and refrigerate overnight or for at least two hours.
  • Top with the remaining raspberries and dust with grated dark chocolate.

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