Indulgent Gluten-Free Chocolate Mousse with Raspberry Couli

Allergens

Eggs, Dairy

Ingredients

• 10 oz high
• quality dark chocolate (gluten
• free), chopped 4 large eggs, separated 2 cups heavy whipping cream 1 cup fresh raspberries 1/4 cup granulated sugar 1 teaspoon vanilla extract

Instructions

1. In a double boiler or microwave, gently melt the chocolate and set aside to cool slightly.
2. In a large bowl, whisk together egg yolks and 1/4 cup of sugar until pale and creamy. Gradually whisk in the cooled chocolate, followed by vanilla extract, until smooth and glossy.
3. In another clean bowl, whip the egg whites to stiff peaks. Gently fold the egg whites into the chocolate mixture until fully incorporated.
4. In a separate bowl, whip the heavy cream to soft peaks and then gently fold it into the chocolate mixture.
5. Divide the mousse into individual glasses or bowls, covering and chilling for at least 2 hours or until set.
6. For the raspberry coulis, blend fresh raspberries with granulated sugar in a blender until smooth. Strain to remove seeds, and chill until ready to serve.
7. To serve, drizzle a generous amount of raspberry coulis over each glass of chocolate mousse, allowing the colors to dance together.

Chef’s Insight

Use high-quality, gluten-free dark chocolate for an exquisite flavor experience.

Notes

Adjust the amount of sugar based on the sweetness of your chocolate and raspberries.