Paleo-Friendly Chocolate Mousse Torte with Raspberry Coulee and Toasted Almond Crust
Indulge in this scrumptious and easy-to-make paleo chocolate mousse torte with raspberry coulee and toasted almond crust. Experience a delightful fusion of flavors and textures that will satisfy your sweet tooth while adhering to paleo dietary guidelines.
Allergens
Eggs, Tree Nuts (Almond)
Ingredients
- 7 oz dark chocolate (85% cocoa), roughly chopped
- 1 cup almond flour
- 1/2 cup blanched almonds, toasted
- 4 large eggs, separated
- 1/4 cup coconut sugar
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 3/4 cup unsweetened almond milk
- 1 cup fresh raspberries
- 2 tbsp honey
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
- In a double boiler, melt the chocolate. Set aside to cool slightly.
- In a food processor, pulse almond flour and toasted almonds until they resemble coarse breadcrumbs. Transfer to a bowl and mix in egg yolks, coconut sugar, vanilla extract, and salt. Add the melted chocolate and stir well. Pour in almond milk and continue mixing until smooth.
- In a separate bowl, beat egg whites until they form stiff peaks. Gently fold into the chocolate mixture. e) Pour batter into prepared pan and bake for 35 40 minutes, or until set. Allow to cool completely. f) Meanwhile, in a saucepan, gently heat raspberries and honey until they release their juice. Strain through a fine mesh sieve to create a coulee. g) Slice the torte and serve with raspberry coulee and additional fresh raspberries for garnish.
Chef’s Insight
To maximize the sensory experience, ensure the torte is well-chilled before serving, as this enhances its mouthfeel and texture.
Notes
Be sure to use high-quality dark chocolate for the best flavor and texture.