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Choc Raspberry Vegan Mousse

This chocolate and raspberry mousse is rich, thick and creamy and it's almost embarrassingly easy to make - the main component is only 2 ingredients!
Prep Time 2 hrs
Cook Time 10 mins
Total Time 2 hrs 10 mins
Course Dessert
Servings 4


  • 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.