Indulgent Low Carb Chocolate Mousse Torte with Raspberry Coulis

Allergens

Eggs, Dairy

Ingredients

• 1 ounce unsweetened chocolate
• 3 large eggs, separated
• 1/4 cup granulated erythritol
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 2 tablespoons lemon juice
• 1 tablespoon powdered erythritol

Instructions

1. Melt the chocolate in a double boiler or microwave, stirring until smooth. Let it cool slightly.
2. Separate the egg yolks and whites, placing them in separate bowls.
3. In the bowl with egg yolks, whisk in erythritol until combined. Stir in the melted chocolate until well mixed.
4. In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form. Set aside.
5. In another bowl, beat the egg whites until soft peaks form.
6. Fold the whipped cream into the chocolate mixture gently. Then, fold in the beaten egg whites.
7. Pour the mixture into a springform pan lined with parchment paper and freeze for 4 hours or until set.
8. Meanwhile, prepare the raspberry coulis by simmering raspberries, lemon juice, and powdered erythritol in a saucepan over medium heat. Stir occasionally until the mixture thickens. Strain the mixture to remove seeds, then refrigerate until cold.
9. To serve, let the torte sit at room temperature for 10 minutes before unmolding. Slice and top with raspberry coulis.

Chef’s Insight

Use high-quality chocolate for a richer flavor and better mouthfeel.

Notes

This dish requires advanced culinary skills and attention to detail.