Keto Chocolate Mousse Torte

Allergens

Eggs, Nuts

Ingredients

• 40g hazelnuts, toasted and finely ground 3 large eggs, separated 100g dark chocolate (90% cocoa), chopped 1 tablespoon unsalted butter 2 tablespoons granulated erythritol or sweetener of choice 1 teaspoon pure vanilla extract A pinch of salt

Instructions

1. Preheat oven to 350°F (180°C).
2. In a bowl, mix together the ground hazelnuts and 1 tablespoon of granulated erythritol. Press the mixture into two 4 inch diameter springform pans lined with parchment paper. Bake for 10 minutes or until golden brown, then set aside to cool.
3. In a double boiler, gently melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and allow to cool slightly.
4. In a separate bowl, whisk egg yolks with the remaining granulated erythritol and vanilla extract until pale and creamy. Stir in the cooled chocolate mixture until well combined.
5. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture.
6. Pour half of the mousse mixture onto one crust and spread evenly. Refrigerate for 30 minutes. Repeat with the remaining crust and mousse.
7. Chill the torte in the refrigerator for at least 4 hours or overnight before serving.

Chef’s Insight

The secret to this mousse is beating the egg whites until they hold stiff peaks and then folding them into the chocolate mixture gently, which ensures a light and airy texture.

Notes

This recipe is designed for those following a keto diet to limit carbohydrate intake while still indulging in a rich and decadent dessert.