A Symphony of Chocolate: Gluten-Free Chocolate Mousse Cake

Allergens

Dairy, Eggs

Ingredients

• 6 oz dark chocolate (70% cocoa)
• 1/4 cup unsalted butter
• 3 large eggs, separated
• 2 tbsp granulated sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• A pinch of sea salt
• Fresh berries for garnish (optional)

Instructions

1. Begin by melting the dark chocolate and butter in a double boiler, stirring occasionally until smooth. Remove from heat and allow to cool slightly.
2. In a separate bowl, whisk together egg yolks and granulated sugar until pale and creamy. Gradually add the melted chocolate mixture, mixing well after each addition. Set aside.
3. In another bowl, whip heavy cream with vanilla extract until it forms soft peaks.
4. Gently fold the whipped cream into the chocolate mixture in three parts, being careful not to deflate the air.
5. In a clean bowl, whisk egg whites with a pinch of sea salt until stiff peaks form. Fold into the chocolate mixture, delicately combining everything.
6. Pour the mousse mixture into individual serving dishes or one large cake dish and chill in the refrigerator for at least 2 hours, or until set.
7. To serve, garnish with fresh berries if desired.

Chef’s Insight

The key to a perfect chocolate mousse is a delicate balance of flavors and textures. Don't overbeat the egg whites or cream, as this can result in a denser, less airy mousse.

Notes

This gluten-free chocolate mousse cake is the perfect indulgent treat for a special occasion or an everyday dessert that feels like a splurge.