Euphoric Keto Chocolate Mousse Tart

Allergens

Eggs, Dairy

Ingredients

• 1 cup heavy whipping cream 6 oz sugar
• free dark chocolate, chopped 1/4 cup unsalted butter, cubed 2 large egg yolks 2 tbsp granulated erythritol or another keto
• friendly sweetener 1 tsp pure vanilla extract Pinch of sea salt 1/2 cup almond flour

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, combine chopped chocolate and cubed butter over low heat until fully melted and smooth. Remove from heat and let cool slightly.
3. In a separate bowl, whisk together egg yolks, sweetener, vanilla extract, and salt until pale and creamy. Stir in the melted chocolate mixture until well combined.
4. Gradually add almond flour to the chocolate mixture, stirring continuously until fully incorporated.
5. Pour the mixture into a greased tart pan, smoothing the surface with a spatula. Bake for 15 20 minutes or until the edges are set but the center is slightly jiggly.
6. Allow the tart to cool completely in the pan, then refrigerate until chilled and firm.
7. In a separate bowl, whip heavy cream until it forms soft peaks. Gently fold half of the whipped cream into the cooled chocolate mixture, then spread the remaining whipped cream on top to create a mousse like texture. Chill before serving.

Chef’s Insight

The perfect balance of rich chocolate and creamy mousse will leave your guests in awe.

Notes

This dessert is best served chilled.