As I might have already mentioned in passing, I am not a Valentine’s Day kind of girl. It feels a tad forced to celebrate love on demand, on a randomly prescribed day when love is such an individual and deeply personal thing. I think an anniversary is much more of an occasion to celebrate. You’ve ‘survived’ another loooong year together despite your (charming) quirks and his annoying character traits 😉 ! Yay!
The most I am willing to do on Valentines is to cook a nice meal together or at the very least make a scrumptious dessert (not that I need any encouragement, mind you!) Enter this indulgent vegan chocolate mousse tart with a layer of raspberry and a good pinch of chilli to awaken the senses. This baby is sweet, yet not overly so. It’s airy and light. It’s also super easy to make, so no excuses please! The base is raw so if you used to mould things out of Plasticine as a child (or still do 😉 ) you’ve got all the skills covered. The filling consists of shop-bought jam (if you can spread jam on your toast, you’ll nail that part) and finally the mousse layer requires a little bit more skill, but it’s not a rocket science, just follow the instructions. Once you’re done, chill it in the fridge and decorate away! Once you bring this baby out, every respected chocoholic will be yours for the taking 😉 …
125 g / 4.5 oz dark (70 % cacao) chocolate 90 ml / ¼ cup + 2 tbsp aquafaba / chickpea brine homemade or from a tin 90 ml / ¼ cup + 2 tbsp coconut cream (separated from full-fat coconut milk) ¼ tsp hot chilli powder, adjust to taste (optional) 240 ml / 1 cup good quality raspberry jam
DECORATION (optional)
chocolate shavings almond flakes mini meringue kisses (recipe here) freeze-dried raspberries
MOUSSE LAYER ASSEMBLY
This recipe is based on a few earlier recipes of mine – chilli chocolate and raspberry cups, this aquafaba mousse and my raw brownies.
