Whisky Raspberries with Chocolate Mousse and Pistachios

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I got the idea for this dessert from Masterchef. One of the contestants made it up and I veganised it! It’s made from fresh raspberries and whisky (soak them for a few hours in a bowl in the fridge). Top with chocolate mousse and toasted chopped pistachios and dark chocolate mini-buttons, decorate with a couple of leaves of blackcurrant sage or mint.

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