Vegan Raspberry Mousse
Recipe by @vibrant.foodie, follow of Instagram for more recipes
Please adjust recipe ingredients to suit your dietary needs
Bring 120g of the coconut whipping cream to a boil with the agar agar powder and maple syrup. Boil for 5mins until the agar agar is dissolved. Keep whisking as it boils, and pour over Sweet William chocolate and mix until melted through. Once cooled to room temperature fold in the whipped cream and raspberry purée.