“Michelin-Star Quality Gluten-Free Irish Cream Mousse Torte with Irish Coffee Liqueur”

Allergens

Dairy, Eggs

Ingredients

• 1. Heavy Cream (Gluten
• Free)
• 2 cups 2. Gluten
• Free Dark Chocolate
• 8 oz, finely chopped 3. Irish Coffee Liqueur
• 1/4 cup 4. Vanilla Extract
• 1 tsp 5. Granulated Sugar
• 1/2 cup 6. Egg Yolks
• 5 7. Gluten
• Free Ladyfingers
• 24 (approximately) 8. Unsweetened Cocoa Powder
• 2 tbsp, for dusting

Instructions

1. In a saucepan, heat heavy cream until it just starts to steam.
2. Remove from heat and add the finely chopped gluten free dark chocolate. Let it sit for about 30 seconds before stirring until smooth.
3. Add Irish Coffee Liqueur and vanilla extract into the chocolate mixture and mix well.
4. In a separate bowl, whisk egg yolks with sugar until they form a pale yellow color.
5. Temper the chocolate mixture into the egg yolk mixture by adding a small amount of the chocolate mixture to the eggs and mixing well before adding the rest.
6. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon.
7. Remove from heat and let it cool to room temperature. Once cooled, whisk it until it reaches a mousse like consistency.
8. Assemble the torte by placing a layer of ladyfingers on the bottom of a springform pan.
9. Pour half of the chocolate mousse over the ladyfingers and spread evenly.
10. Add another layer of ladyfingers, followed by the remaining chocolate mousse.
11. Refrigerate for at least 4 hours or overnight to set the mousse.
12. Before serving, dust with unsweetened cocoa powder and decorate as desired.

Chef’s Insight

This recipe is inspired by Michelin-star chefs who use high-quality ingredients and intricate techniques to create stunning dishes that delight both the palate and the eye.

Notes

This recipe is gluten-free and can be made dairy-free by using appropriate substitutions.