Vegan Mocha Mousse
Ingredients
- 300ml plant-based cream (i used coconut)
- 150g dark chocolate, very finely chopped
- 1 tsp freshly-ground cheerful buddha coffee
- 1 tsp vanilla
- pinch salt (to taste)
Preparation
Gently heat the coconut cream until warm but not boiling (this will split the mixture)
Remove from the heat, then add in your chopped chocolate (the finer you chopped it, the better!) and coffee
Stir constantly until the mixture is melted and smooth (apply a touch more heat if needed - but very gently)
Add in vanilla and salt, then pour into ramekins and place in the fridge for a few hours
Serve with fresh raspberries