Mouthwatering Chocolate Mousse Torte with Raspberry Coulis

Allergens

Dairy, Eggs

Ingredients

• 8 oz dark chocolate (70% cocoa), chopped
• 1/2 cup unsalted butter
• 4 large eggs, separated
• 1/4 cup granulated sugar
• 2 tbsp all
• purpose flour
• 1/4 tsp salt
• 1 cup heavy cream
• 1 cup fresh raspberries
• 3 tbsp granulated sugar
• 1 tsp lemon juice

Instructions

1. Begin by preparing the chocolate mousse. In a double boiler, gently melt the chopped dark chocolate and butter together, stirring occasionally until smooth. Remove from heat and let it cool slightly.
2. In a separate bowl, whisk egg yolks with 1/4 cup of sugar until they become pale yellow and creamy. Add the slightly cooled chocolate mixture to the egg yolk mixture, stirring constantly to combine.
3. Sift in the flour and salt, then gently fold them into the mixture using a spatula until fully incorporated.
4. In another bowl, beat egg whites until soft peaks form. Fold half of the beaten egg whites into the chocolate mixture to lighten it up, then carefully fold in the remaining egg whites until well combined.
5. Whip heavy cream until stiff peaks form and gently fold it into the chocolate mousse mixture.
6. Pour the mousse into a greased and parchment lined springform pan and smooth the top. Refrigerate for at least 4 hours or overnight to set.
7. For the raspberry coulis, combine fresh raspberries, 3 tablespoons of sugar, and lemon juice in a blender or food processor. Blend until smooth, then pass through a fine mesh sieve to remove seeds. Refrigerate until ready to serve.
8. To plate, release the springform pan's sides, transfer the torte onto a serving plate, and surround it with the raspberry coulis. Garnish with fresh raspberries for an elegant finish.

Chef’s Insight

The key to achieving a smooth, velvety chocolate mousse is to temper the chocolate carefully when melting it.

Notes

Be sure to allow enough time for the mousse to set in the refrigerator.