Exquisite Keto-Friendly Peruvian Chocolate Mousse Torte
This keto-friendly Peruvian chocolate mousse torte recipe combines rich chocolate and caramel flavors with crunchy nuts, creating a culinary experience that will delight your senses. Experience the perfect balance of mouthfeel, aroma, and visual appeal in this decadent dessert.
Allergens
Eggs, Nuts
Ingredients
- 8 oz sugar
- free dark chocolate (70% or higher)
- 1/2 cup unsalted butter
- 6 large eggs, separated
- 1/4 cup granulated erythritol
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup smooth almond butter
- 1/2 cup sugar
- free caramel sauce
- 1/2 cup chopped macadamia nuts
Instructions
- In a double boiler, gently melt the chocolate and butter together until completely combined and smooth. Remove from heat and let cool slightly.
- In a separate bowl, beat egg yolks with erythritol and vanilla extract until pale and creamy.
- Slowly whisk the melted chocolate mixture into the egg yolk mixture until fully incorporated.
- In another clean bowl, whip egg whites and sea salt to stiff peaks using an electric mixer.
- Gently fold the whipped egg whites into the chocolate mixture, incorporating completely without deflating the egg whites.
- Pour a thin layer of the batter into the base of six individual ramekins or a large mold. Spread a spoonful of almond butter on top and then drizzle with sugar free caramel sauce. Sprinkle chopped macadamia nuts over the caramel layer.
- Carefully pour remaining batter over the nut mixture, filling the ramekins to the brim. Tap each ramekin gently to remove any air bubbles and smooth the top.
- Refrigerate for at least 4 hours or overnight until set.
- When ready to serve, garnish with a sprinkle of cocoa powder and fresh berries. Serve chilled.
Chef’s Insight
The balance of flavors and textures make this torte a true culinary masterpiece that can be enjoyed by those following a ketogenic diet.
Notes
For a richer flavor, use higher percentage dark chocolate.