Raspberry Chocolate Mousse

Instructions

1. Place chocolate in a medium microwave-safe bowl and microwave, stirring every 30 seconds, 2–3 minutes or until melted. Stir in almond milk and cool 20 minutes.
2. Add aquafaba and powdered sugar to a large bowl. Using a hand mixer, beat together 10–12 minutes or until stiff peaks form. Add chocolate mixture, a third at a time, and carefully fold in to combine after each addition.
3. Coarsely mash 2 cups raspberries in a small bowl.
4. Divide half of the mousse mixture evenly among four mason jars and top with mashed raspberries. Add remaining mousse mixture. Cover and chill 12–24 hours or until set.
5. Divide the remaining raspberries among the four jars to top each mousse.