Gluten-Free Chocolate Mousse Torte with Raspberry Coulis and Toasted Almonds

Allergens

Eggs, Dairy, Tree Nuts (Almonds)

Ingredients

• 8 oz dark chocolate (70% cacao) 1 cup heavy cream 4 large eggs, separated 1/2 cup granulated sugar 1 tsp vanilla extract 1/4 tsp sea salt 1 cup fresh raspberries 1 tbsp lemon juice 1/4 cup sliced almonds, toasted

Instructions

1. A. Melt the chocolate in a double boiler or microwave in 30 second increments, stirring between each interval. Set aside to cool slightly. B. Whip the heavy cream to soft peaks and refrigerate. C. In a separate bowl, whisk egg yolks with 1/4 cup sugar until pale and thickened. D. Add vanilla extract and sea salt to egg yolk mixture. E. Stir in melted chocolate until well combined. F. In another bowl, whip the egg whites to stiff peaks, gradually adding the remaining 1/4 cup sugar as you whisk. G. Gently fold the egg white mixture into the chocolate mixture. H. Fold in the whipped cream. I. Spoon half of the mousse into each serving dish and refrigerate until set. J. Combine raspberries, 2 tbsp sugar, and lemon juice in a blender and puree. K. Pass the raspberry coulis through a fine mesh sieve and drizzle over the chilled mousse. L. Sprinkle toasted almonds on top for a crunchy finish.

Chef’s Insight

A dash of instant espresso powder can intensify the chocolate flavor if desired.

Notes

This dessert is best served chilled and consumed immediately for the best texture.