“Seductive Chocolate Mousse Torte with Cinnamon Pineapple Salsa”

Allergens

Nuts (pecan)

Ingredients

• 8 oz semisweet chocolate, chopped 1 cup heavy cream 4 large eggs, separated 1/2 cup granulated sugar 1 tsp vanilla extract 1 can (20 oz) pineapple chunks, drained and roughly chopped 1/4 cup brown sugar 1/2 tsp ground cinnamon 1/4 cup chopped pecans, toasted Fresh mint leaves for garnish

Instructions

1. a. In a double boiler or microwave, gently melt the chocolate and set aside to cool. b. In a large bowl, beat together egg yolks, 1/2 cup sugar, and vanilla extract until light in color and thickened. Stir in cooled, melted chocolate. c. In another bowl, whip heavy cream to stiff peaks. Fold into chocolate mixture. d. In yet another bowl, beat egg whites until they form soft peaks. Gently fold into the chocolate mixture. Pour into a springform pan and chill for at least 4 hours or overnight. e. For the salsa, in a small saucepan over medium heat, combine pineapple chunks, brown sugar, cinnamon, and pecans. Cook until heated through and slightly thickened, then remove from heat and cool.

Chef’s Insight

This recipe brings together the luxuriousness of chocolate with the sweet, tropical notes of pineapple and cinnamon for an unforgettable dessert experience.

Notes

This dessert is best served chilled and at room temperature for optimal texture and flavor.