ingredients

For the mousse:

150g vegan dark chocolate, broken into pieces (a little extra for decoration)

Chickpea water (aquafaba) from 400gm tin of chickpeas

1/4 tsp cream tartar

2 tbsp icing sugar

For the raspberry coulis:

300g fresh raspberries

1 tbsp icing sugar

For the almond crumb:

50g plain flour

35g diced cold vegan butter

25g oats

25g sugar

Pinch salt

35g blanched almonds, roughly chopped

To serve:

Fresh raspberries

Mint leaves

equipment

Stand mixer or hand whisk

Sieve

Bowls

Baking tray

Knives

Chopping board

Measuring spoons

Large metal spoon

Serving dishes or glasses

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Instructions
Step 1
Preheat the oven to 390°F (200C)
Step 2
To make the crumb: Put the flour, butter, oats, sugar and salt into a large bowl. Using the tips of your fingers, rub in until you have a crumb mixture.
Step 3
Stir through the blanched almonds. Place on a baking tray and put into the oven for 18 - 20 minutes, stirring half way through.
Step 4
Once cooked, remove from the oven and set aside to cool.
Step 5
Place your chocolate in a large bowl over a pan of boiling water (holding back a few pieces for decoration).
Step 6
Once chocolate is melted and glossy, remove from the heat and leave to one side.
Step 7
Place your chickpea water in a stand mixer or use an electric hand whisk. Whisk on a high setting for about 5 minutes until you have stiff peaks.
Step 8
Once you have stiff peaks, sift in your cream of tartar and icing sugar. Whisk for a further minute.
Step 9
Take one spoon of Aquafaba and use a figure of 8 motion to combine the chocolate.
Step 10
Repeat this process until all the Aquafaba mixture is fully mixed into the chocolate.
Step 11
Serve in 6 cocktail glasses or stemless wine glasses. Drop a few raspberries into the bottom of each glass and carefully spoon on the chocolate mousse mixture. Reserve any extra mousse for decoration.
Step 12
Place into the fridge.
Step 13
Put the remaining raspberries into a bowl and cover with 2 tbsp of icing sugar.
Step 14
Leave to stand for 5 minutes at least, then push through a sieve to get a smooth puree. You can blend the raspberries beforehand for ease.
Step 15
To serve: Take the chocolate mousse out of the fridge. Sprinkle over some cooled crumb. Add another dollop of mousse to create an additional layer, drizzle over raspberry coulis and place fresh raspberries and mint leaves on top to garnish.