“Enchanting Chocolate Mousse Torte with Raspberry Coulis”

Allergens

Dairy, Eggs

Ingredients

• 6 oz bittersweet chocolate 1/4 cup unsalted butter 1/4 cup sugar 4 large eggs, separated 2 tablespoons cocoa powder 1 cup heavy cream 1/2 cup raspberries 1/4 cup sugar (for coulis) Powdered sugar (optional, for garnish)

Instructions

1. a. In a double boiler or microwave, gently melt the bittersweet chocolate and butter together. Stir until smooth and glossy. Let it cool slightly. b. In a separate bowl, whisk together egg yolks, sugar, and cocoa powder until smooth and creamy. Gradually add in the cooled chocolate mixture, stirring well after each addition. c. In another clean bowl, beat the egg whites until they form stiff peaks. Gently fold them into the chocolate mixture. d. Whip the heavy cream to soft peaks and fold it in as well. e. Pour the mixture into individual serving dishes or a single torte dish and refrigerate for at least 4 hours, or until set. f. For the raspberry coulis, gently heat raspberries and sugar in a saucepan over low heat until the berries break down. Strain through a fine mesh sieve to remove seeds. Cool before using. g. When ready to serve, drizzle the cooled raspberry coulis over the torte and sprinkle with powdered sugar if desired.

Chef’s Insight

"The contrast of rich chocolate with tangy berries creates a delightful symphony of flavors and textures."

Notes

Feel free to garnish with fresh berries or a sprig of mint for added elegance.