Those of you who are familiar with my baking know I am pretty heavy handed with the butter, sugar, eggs and flour. But I LOVE getting creative in the kitchen, and have been tweaking and creating new recipes lately to make them gluten or dairy free, or even vegan, for friends and family with intolerances or personal beliefs. It’s a great challenge to create a dessert that is as rich, creamy and flavourful as its original counterpart.
I’ve also been experimenting with dairy substitutes lately, rotating between soy, quinoa and rice milk in my morning smoothies. I had yet to try baking with them and the kind folks at Vitasoy sent me a few cartons to play with!
Vitasoy’s organic soymilk range is made from organic whole soybeans and are Australian grown. It’s higher in protein than other plant milks and contains all the essential amino acids. Personally the biggest advantage for me is that Vitasoy is made from whole soybeans rather than highly processed soy isolate powder, setting it apart from most other soymilks on the shelves. It comes in several varieties including original, reduced fat and unsweetened.
This chocolate and raspberry mousse I created is rich, thick and creamy and it’s almost embarrassingly easy to make – the main component is only 2 ingredients! I experimented quite a bit with the soymilk and chocolate ratios to achieve the perfect texture. I had a lot of fun eating the “mistakes”!
The best dairy-free chocolate I have come across is by Sweet William and is available at all major supermarkets in Australia. You can include any berries you like in this recipe, or leave them out altogether – personally I think they provide a nice tart contrast to the sweet and creamy chocolate.
I found some edible flowers at Harris Farm Markets and thought it was the perfect decoration! Otherwise you can top your mousse with more berries, chocolate curls and a dusting of icing sugar.
Choc Raspberry Vegan Mousse
- 1 cup Vitasoy soymilk
- 1 cup dairy-free chocolate chips I used Sweet William
- 1/2 teaspoon sea salt
- 1 punnet raspberries
- Edible flowers for garnish optional, but pretty!
- In a small saucepan on medium-low heat, combine the soymilk and chocolate and stir constantly until the chocolate is completely melted. Remove from heat.
- Over a medium heat, stir 3/4 of the raspberries with a tablespoon of water, crushing the berries as you go into a thick sauce (you may add a teaspoon of icing sugar if you like it sweeter). Remove from heat
- Push raspberry mixture through a strainer to separate seeds from liquid.
- Stir raspberry sauce and chocolate mixture together.
- Pop a few raspberries in the bottom of each serving vessel (I used small glasses but you can use ramekins, tea cups, whatever you like!) and pour chocolate mixture over the top.
- Allow to set in the fridge for 2-4 hours.
- Serve with edible flowers.
These set beautifully after a few hours in the fridge, and your guests will never guess they were dairy-free and vegan!
If you want to give this recipe a try for yourself, I am giving away a Vitasoy hamper worth $150! It includes:
– 3 x 1 litre Vitasoy milk cartons
– 4 x Vitasoy recipe cards
– 1 x ‘Healthy Every Day’ cookbook by Pete Evans
– 1 x T2 coffee mug
– 1 x KeepCup
– 1 x 250g Global Cafe Direct organic coffee
– 1 x $65 Coles gift card
To win a Vitasoy prize hamper please leave a comment on this post telling me your favourite way to use soymilk.
This post was sponsored by Vitasoy