Vegan Raspberry White Chocolate Mousse

Fluffy and light vegan raspberry white chocolate mousse. This recipe is completely nut-free, dairy-free, egg-free and uses aquafaba to create a bubbly airy mousse that's incredibly delicious!
Prep Time: 40 minutes
Chilling Time: 4 hours
Total Time: 4 hours 40 minutes
5 from 3 votes
jar of raspberry mousse with cream and fresh raspberries.

This light and refreshing mousse is perfect for spring and summer, and to make the most of berry season! The mousse is sweet and airy and paired with a tart raspberry coulis, is a match made in heaven. Great for when you’re looking for a dessert that’s on the lighter side. If you prefer a chocolate based mousse be sure to check out my Irish Coffee Chocolate Mousse.

vegan raspberry mousse

THIS VEGAN WHITE CHOCOLATE RASPBERRY MOUSSE IS:

  • Airy and light
  • Creamy
  • Fresh and fruity
  • Hinted with undertones of white chocolate
  • Vegan-friendly
  • Perfect for spring and summer

light raspberry mousse

WHAT INGREDIENTS DO I NEED FOR THIS MOUSSE?

Fresh raspberries: although you can use frozen raspberries for this recipe, I just find that the colour doesn’t come out as bright and vibrant as when using fresh.

Lemon juice: adding lemon juice to cooked fruits and berries helps to enhance their sweetness and intensity.

Agar agar powder: this is the vegan-friendly setting agent that will help the mousse to hold its form once set.

Coconut cream: coconut cream gives the mouse a nice thick and creamy base to work with. This cannot be substituted in the recipe, as other plant milks won’t give the correct consistency.

Vanilla extract: not only does this add a nice flavour, it also helps to enhance the sweetness of the recipe!

Vegan white chocolate: the best vegan white chocolate in my opinion is iChoc White Vanilla

Aquafaba: aquafaba is the viscous liquid leftover from cooking chickpeas or other white legumes and is the ingredient that will create the air bubbles and “mousse” effect of the dessert.

Caster sugar: a touch of sugar is used to sweeten the raspberry coulis. You can also use pure maple syrup in it’s place if preferred.

Whipped coconut cream: or full fat coconut milk/coconut cream is whipped up and a dollop served on top of the mousse. The creaminess helps to cut through the sharpness of the raspberry coulis. But feel free to skip the coconut cream if preferred.

light raspberry mousse

HOW TO MAKE VEGAN RASPBERRY MOUSSE

(Full recipe and instructions are in the recipe card at the end of this page)

REDUCE THE RASPBERRIES

For the raspberry base of the mousse, we’re essentially making a raspberry coulis and setting it with a little agar-agar powder. Start off by adding the fresh raspberries and tablespoon of lemon juice to a saucepan and bring to a simmer on a medium heat. Simmer for about 12-15 minutes, while stirring regularly.

Next you’ll want to pass the raspberry mixture through a sieve, this will help to remove the seeds which will add an unpleasant mouthfeel to the dessert. Add the liquid back to the saucepan along with the agar-agar powder. To activate the agar-agar, it needs to be heated. Cook for 3 minutes whilst continuously whisking, then transfer the slightly thickened liquid to a bowl and set aside while you prepare the rest of the recipe – it’s important to work quickly as the agar mixture will start to set after about 15 minutes or so.

MAKE A GANACHE

Meanwhile, add the coconut cream/coconut milk and vanilla extract to the saucepan (no need to clean it out) on a medium heat until gently simmering. Remove from the heat and add the white chocolate to the heated coconut cream. Allow it to sit for 5 minutes, then stir until all of the chocolate has melted through.

Next pour the raspberry mixture into the heated white chocolate coconut cream whilst stirring to combine. Set aside to cool for 10-15 minutes or until it reaches room temperature. (you can sit to the bowl into an ice bath to speed up the process)

WHIP UP THE AQUAFABA

Meanwhile, to a clean large bowl add the aquafaba and quarter teaspoon of lemon juice. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled raspberry mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place in the fridge to set for 4 hours (or overnight if preferred).

MAKE RASPBERRY COULIS TO SERVE

To make the raspberry coulis, simply add the remaining fresh raspberries to a saucepan with the lemon juice and caster sugar and simmer for 10 minutes. Remove from the heat and again, pass the mixture through a sieve to remove the seeds. Allow to cool to room temperature and refrigerate until ready to serve. I’d recommend only adding the coulis on top of the mousse just before serving.

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jar of raspberry mousse with cream and fresh raspberries.

Vegan Raspberry White Chocolate Mousse

5 from 3 votes
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Fluffy and light vegan raspberry white chocolate mousse. This recipe is completely nut-free, dairy-free and egg-free and uses aquafaba to create a bubbly airy mousse that's incredibly delicious!
Prep Time 40 mins
Chilling Time 4 hrs
Total Time 4 hrs 40 mins
Servings 4

INGREDIENTS

RASPBERRY WHITE CHOCOLATE MOUSSE

  • 14 oz fresh raspberries
  • 1 tsp lemon juice
  • ½ tsp agar-agar powder
  • 1 cup coconut cream or full fat canned coconut milk *see notes
  • 1 tsp vanilla extract
  • 7 oz vegan white chocolate use nut-free brand if needed
  • cup aquafaba *see notes
  • ¼ tsp lemon juice

RASPBERRY COULIS

  • 3.5 oz fresh raspberries
  • 1 tsp lemon juice
  • 1 tbsp caster sugar or pure maple syrup

GARNISH

  • ½ cup Whipped coconut cream
  • vegan white chocolate grated

INSTRUCTIONS

  • For the mousse, start by adding the fresh raspberries and tablespoon of lemon juice to a saucepan and bring to a simmer on a medium heat. Simmer for about 12-15 minutes, while stirring regularly.
  • Pass the raspberry mixture through a sieve to remove the seeds and add the liquid back to the saucepan along with the agar-agar powder. To activate the agar-agar, cook for 3 minutes whilst continuously whisking. Transfer the slightly thickened liquid to a bowl and set aside.
  • Add the coconut cream/coconut milk and vanilla extract to the saucepan (no need to clean it out) on a medium heat until gently simmering. Remove from the heat and add the white chocolate to the heated coconut cream. Allow it to sit for 5 minutes, then stir until all of the chocolate has melted through.
  • Pour the raspberry mixture into the heated white chocolate coconut cream whilst stirring to combine. Set aside to cool for 10-15 minutes or until it reaches room temperature. (you can sit to the bowl into an ice bath to speed up the process)
  • Meanwhile, to a clean large bowl add the aquafaba and quarter teaspoon of lemon juice. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled raspberry mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse into serving jars and place in the fridge to set for 4 hours (or overnight if preferred).
  • To make the raspberry coulis, simply add the remaining fresh raspberries to a saucepan with the lemon juice and caster sugar and simmer for 10 minutes. Remove from the heat and pass the mixture through a sieve to remove the seeds. Allow to cool to room temperature and refrigerate until ready to serve.
  • To serve, add a dollop of whipped coconut cream, a drizzle of raspberry coulis and some grated white chocolate on top of the mousse just before serving.
  • Best if consumed straight from the fridge within 2 days.

RECIPE NOTES

*Canned coconut milk - refrigerate overnight and use only the thick part from the top of the can
*Aquafaba; the liquid part from tinned chickpeas. 
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