Heavenly Vegan Chocolate Mousse Torte with Caramelized Pears

Allergens

Nuts (Almond Flour)

Ingredients

• 1 cup dairy
• free dark chocolate, chopped
• 2/3 cup coconut cream
• 2 tbsp coconut oil
• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup aquafaba (chickpea liquid)
• 1/2 tsp vanilla extract
• 1/2 cup granulated sugar
• 4 ripe but firm pears, peeled and halved
• 1/4 cup coconut sugar
• 2 tbsp vegan butter
• 1/4 tsp ground cinnamon

Instructions

1. Prepare a springform pan by lining the bottom with parchment paper and greasing the sides. Set aside.
2. In a double boiler, melt the chopped dark chocolate and coconut oil together until smooth. Set aside to cool slightly.
3. In a large bowl, whisk together the almond flour, cocoa powder, and salt. Gradually add the cooled chocolate mixture into the dry ingredients, stirring until well combined.
4. In another bowl, whip the aquafaba with an electric mixer until it forms stiff peaks. Fold the whipped aquafaba into the chocolate mixture gently but thoroughly.
5. Pour the batter into the prepared springform pan and smooth the top. Refrigerate for at least 4 hours or overnight.
6. In a medium saucepan, combine the coconut sugar, vegan butter, and ground cinnamon. Cook over medium heat until the sugar is dissolved and the mixture is slightly thickened.
7. Add the pear halves to the saucepan, cooking gently for about 3 minutes on each side or until they are coated with the caramelized sugar mixture.
8. Remove the torte from the refrigerator and carefully release it from the springform pan. Slide onto a serving plate.
9. Arrange the caramelized pears on top of the torte in a decorative pattern, and serve immediately.

Chef’s Insight

The combination of textures and flavors in this recipe creates a truly memorable dining experience.

Notes

Be sure to use a high-quality dark chocolate for the best flavor.