“Decadent Gluten-Free Chocolate Mousse Torte with Raspberry Coulis”

Allergens

Eggs, Dairy

Ingredients

• 120g gluten
• free dark chocolate (70% cocoa) 4 large eggs, separated 1/2 cup granulated sugar 1 teaspoon pure vanilla extract Pinch of salt 1 cup heavy whipping cream 1 1/2 cups fresh raspberries 3 tablespoons granulated sugar 1 tablespoon lemon juice

Instructions

1. a. Melt the chocolate in a double boiler or microwave, then set aside to cool slightly. b. Separate the eggs, placing the yolks and whites into two separate bowls. c. In a large bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and a pinch of salt until smooth. d. Slowly add the melted chocolate to the yolk mixture, stirring constantly until fully combined. e. In another bowl, using an electric mixer, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture. f. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the chocolate mixture as well. g. Pour the mixture into a springform pan and refrigerate for at least 4 hours or overnight. h. For the raspberry coulis, combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries break down and the sauce thickens slightly, about 5 7 minutes. Strain through a fine mesh sieve to remove seeds. Refrigerate until chilled. i. To serve, gently release the torte from the pan and place it on a serving plate. Drizzle with the raspberry coulis and garnish with fresh raspberries.

Chef’s Insight

Use high-quality dark chocolate for a richer, more complex flavor profile.

Notes

Ensure all ingredients are gluten-free to maintain a gluten-free recipe.