Gourmet Gluten-Free Chocolate Mousse Torte with Raspberry Coulis

Allergens

Eggs, Dairy

Ingredients

• 6 oz gluten
• free dark chocolate, chopped
• 1 cup heavy cream
• 2 large eggs, separated
• 1/4 cup granulated sugar
• 1/2 cup fresh raspberries
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Begin by preparing the chocolate mousse layer. In a double boiler, gently melt the chopped dark chocolate over low heat. Set aside to cool slightly.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. In another bowl, whisk together egg yolks and sugar until pale and thickened. Stir in the cooled, melted chocolate and vanilla extract.
4. Fold the whipped cream into the chocolate mixture until fully incorporated.
5. In a third bowl, whip the egg whites until stiff peaks form. Gently fold them into the chocolate mousse mixture.
6. To create the raspberry coulis, blend fresh raspberries with lemon juice in a blender or food processor until smooth. Strain to remove seeds and set aside.
7. To assemble the torte, divide half of the chocolate mousse into four individual dessert dishes. Top each with a layer of strained raspberry coulis. Finish by topping with the remaining chocolate mousse.
8. Chill the torte in the refrigerator for at least 30 minutes before serving.

Chef’s Insight

The secret to a perfect chocolate mousse is folding the whipped cream gently but thoroughly into the chocolate mixture, ensuring a light and airy texture.

Notes

For an extra indulgent dessert, consider using a higher percentage of dark chocolate for the mousse layer.