Ingredients:

  • 150g fresh or frozen raspberries
  • 15ml aged balsamic vinegar
  • 150ml maple syrup
  • 1g agar agar
  • 2 large ripe avocados, pitted and peeled
  • 60g high-quality cacao powder
  • 5ml vanilla bean paste
  • 1 pinch flaky sea salt
  • 200g dark chocolate (70% cacao or higher)
  • 15ml coconut oil
  • Fresh raspberries for garnish
  • Fresh mint sprigs

Instructions:

  1. Combine 150g raspberries, 15ml balsamic, and 30ml maple syrup in a pan. Simmer for 5 minutes until the berries collapse and the scent is jammy. Stir in 1g agar agar and boil for 30 seconds. Pour into small ice cube trays and freeze until solid.
  2. Place the avocado flesh, cacao powder, 120ml maple syrup, vanilla, and salt into a high-speed blender. Process on high until the mixture is completely smooth and mahogany-colored.
  3. Spoon the mousse into your molds, filling them halfway. Press one frozen raspberry insert into the center of each. Top with remaining mousse and smooth the surface with a palette knife. Chill in the freezer for at least 1 hour.
  4. Melt 200g dark chocolate with 15ml coconut oil using a double boiler. Let it cool slightly so it’s thick enough to coat the back of a spoon.
  5. Unmold the chilled mousse domes onto a wire rack set over parchment paper. Pour the slightly cooled chocolate glaze over each dome in a steady stream.
  6. While the glaze is still slightly tacky, place a fresh raspberry and a mint sprig on top.