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Chocolate Raspberry Mousse Bites

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Decadent layered chocolate bites with a fudgy brownie base, creamy chocolate mousse center, and tangy raspberry gelée, all encased in dark chocolate and topped with freeze-dried raspberries and sea salt flakes.

Ingredients

Scale
  • 1/2 cup (60g) almond flour
  • 2 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • Pinch of salt
  • 1/2 cup (120ml) full-fat coconut milk
  • 1/2 cup (90g) dark chocolate chips
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tsp agar agar powder or 1 tsp cornstarch
  • 1 cup dark chocolate, melted
  • Freeze-dried raspberries
  • Flaky sea salt

Instructions

  1. Line a silicone mold or mini loaf pan with parchment if not using a flexible mold.
  2. Mix all brownie base ingredients until a sticky dough forms. Press into the base of the molds. Chill while you prepare the mousse.
  3. Heat coconut milk until just simmering. Pour over chocolate chips in a bowl, wait 1 minute, then whisk until smooth. Stir in maple syrup and vanilla. Spoon over the brownie base layer. Chill for 1 hour.
  4. In a small saucepan, combine raspberries, lemon juice, maple syrup, and agar agar or cornstarch. Cook for 3–5 minutes until thickened. Cool slightly and layer over the mousse. Return to fridge to set.
  5. Once firm, carefully remove bites from mold. Dip or coat in melted dark chocolate.
  6. Before the chocolate sets, sprinkle with freeze-dried raspberries and sea salt flakes. Chill to set completely.

Notes

  • Use silicone molds for easy removal.
  • Let each layer cool before adding the next to maintain definition.
  • Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Nutrition

Keywords: chocolate mousse bites, raspberry dessert, vegan chocolate treat, layered dessert, no-bake bites

Find it online: https://epicrecipebox.com/chocolate-raspberry-mousse-bites/