Gluten-Free Chilean Merken Chocolate Mousse with Quinoa Crust

Allergens

Contains no common allergens unless specified.

Ingredients

• 10 oz gluten
• free dark chocolate (70% cocoa)
• 2 cups heavy cream
• 6 large eggs, separated
• 1/4 cup sugar
• 1 tsp pure vanilla extract
• 1 cup cooked quinoa
• 2 tbsp Merken spice blend
• Pinch of sea salt

Instructions

1. a. In a double boiler, melt the chocolate and set aside to cool slightly. b. In a large bowl, whisk together egg yolks, sugar, and vanilla extract until pale and creamy. Gradually add in the cooled chocolate, stirring constantly until fully combined. c. In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the chocolate mixture. d. In a separate bowl, whisk egg whites with a pinch of salt until they form stiff peaks. Fold the egg whites into the chocolate mousse gently but thoroughly. e. Preheat oven to 350°F (175°C). In a small bowl, combine cooked quinoa and Merken spice blend. Divide the mixture evenly among six ramekins, pressing it down to form a crust. f. Fill each ramekin with the chocolate mousse, smoothing the tops for an elegant presentation. g. Bake in preheated oven for 20 25 minutes or until set and slightly firm to the touch. Remove from the oven and allow to cool before refrigerating for at least 4 hours or overnight.

Chef’s Insight

The combination of rich chocolate mousse and crunchy quinoa crust creates a unique texture contrast, while the aromatic Merken spice adds warmth and depth to the overall flavor profile.

Notes

Be sure to use high-quality dark chocolate for the best flavor and texture in this recipe.