Keto Chocolate Mousse Torte with Raspberry Coulis

Allergens

Eggs, Dairy

Ingredients

• 8 oz dark chocolate (keto friendly)
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sweetener of choice (erythritol, stevia, etc.)
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1 1/2 cups fresh raspberries
• 3 tbsp water
• 2 tsp granulated sweetener of choice (to taste)

Instructions

1. Melt the chocolate using a double boiler or microwave in short intervals, stirring frequently until smooth. Let it cool to room temperature.
2. In a separate bowl, beat the heavy cream until soft peaks form. Set aside.
3. Separate the eggs, placing yolks and whites in two different mixing bowls.
4. Add sweetener, vanilla extract, and salt to the egg yolks. Mix until smooth.
5. Gradually add the cooled chocolate into the egg yolk mixture, stirring constantly until fully incorporated.
6. Beat egg whites until they form stiff peaks. Fold them into the chocolate mixture gently.
7. Fold in the whipped cream until well combined.
8. Pour half of the mousse into a greased and parchment lined springform pan, then spread the remaining half over the first layer. Smooth the top with a spatula.
9. Place in the freezer for at least 4 hours or overnight to set.
10. For the raspberry coulis, combine raspberries, water, and sweetener in a saucepan. Bring to a simmer and cook until the fruit breaks down and forms a thick liquid. Strain through a fine mesh sieve to remove seeds. Cool completely before using.
11. To serve, run a knife around the edge of the torte and carefully release from the springform pan. Place on a plate and drizzle with raspberry coulis.

Chef’s Insight

The secret to this dessert is not over-whipping the egg whites and cream, which can make the mousse too dense.

Notes

This recipe is perfect for those following a ketogenic diet or looking to reduce their sugar intake.