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

Allergens

Eggs, Dairy

Ingredients

• 6 oz gluten
• free dark chocolate, finely chopped
• 1/2 cup unsalted butter, cubed
• 4 large eggs, separated
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• A pinch of salt
• 1/2 cup heavy cream
• 1 1/2 cups fresh raspberries
• 1/4 cup granulated sugar
• Edible gold leaf, for garnish

Instructions

1. a. In a double boiler or microwave, gently melt the chocolate and butter together until smooth. Remove from heat and let cool slightly. b. In a separate bowl, whisk egg yolks with 1/4 cup sugar and vanilla extract until pale and creamy. Gradually add the cooled chocolate mixture, stirring continuously. Set aside. c. In another clean bowl, whip egg whites with a pinch of salt until stiff peaks form. Fold them into the chocolate mixture gently but thoroughly. d. In a saucepan over medium heat, combine raspberries and 1/4 cup sugar. Cook until the fruit releases its juice and the mixture thickens slightly. Strain through a fine mesh sieve to obtain the coulis. e. Whip heavy cream to soft peaks and fold it into the chocolate mousse. Pour the mixture into two individual torte molds or glasses, smoothing the tops. Refrigerate for at least 4 hours or until firm. f. To serve, remove torte from refrigerator, top with raspberry coulis, and garnish with a touch of edible gold leaf.

Chef’s Insight

To create a smooth texture in the mousse, ensure that all ingredients are at room temperature before incorporating them.

Notes

This dessert is best enjoyed chilled and at room temperature for the coulis.