Keto Mexican Chocolate Mousse Torte

Allergens

Eggs, Dairy

Ingredients

• 1. 8 oz dark chocolate (at least 70% cocoa) 2. 1/4 cup unsalted butter 3. 6 large eggs, separated 4. 1/4 cup Swerve or Erythritol sweetener 5. 1 tsp vanilla extract 6. 1/4 tsp salt 7. 1 1/2 cups heavy whipping cream 8. 1/4 cup unsweetened cocoa powder, for dusting 9. 1/4 cup chopped almonds, for garnish

Instructions

1. Chop the chocolate into small pieces and place in a heatproof bowl. Set aside.
2. In a double boiler or microwave, melt the chocolate and butter together until smooth and glossy. Allow to cool slightly.
3. In a separate large bowl, whisk egg yolks with sweetener and vanilla extract until pale and creamy. Slowly mix in the cooled chocolate mixture, stirring well to combine. Set aside.
4. In another large bowl, beat egg whites and salt until stiff peaks form.
5. Fold a third of the whipped egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites until fully incorporated.
6. In a separate bowl, whip heavy cream until it forms soft peaks. Gently fold the whipped cream into the chocolate mousse mixture until well combined.
7. Pour the mixture into four 4 inch springform pans and smooth the top. Freeze for at least 6 hours or overnight.
8. Remove torte from freezer 10 minutes before serving to soften slightly. Carefully remove from the springform pans, dust with cocoa powder, and garnish with chopped almonds. Serve immediately.

Chef’s Insight

The combination of dark chocolate and almonds adds a unique twist to this keto-friendly dessert.

Notes

Adjust the sweetener to taste, as different brands may have varying levels of sweetness.