Peruvian Choco-Quinoa Delight: A Gluten-Free Mousse Masterpiece

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cooked quinoa (gluten
• free), rinsed and drained
• 6 ounces dark chocolate (70% cocoa content)
• 2 cups heavy cream, divided
• 1/2 cup granulated sugar
• 4 large eggs, separated
• 1 teaspoon pure vanilla extract
• A pinch of sea salt
• Whipped cream and fresh raspberries for garnish

Instructions

1. a. Combine cooked quinoa and 1 cup of heavy cream in a blender or food processor. Blend until smooth, about 1 2 minutes. Set aside. b. Chop the dark chocolate into small pieces. In a double boiler or microwave, melt the chocolate and stir until completely smooth. c. In a medium saucepan, combine the remaining 1 cup of heavy cream, sugar, and egg yolks. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (~85°F/30°C). Remove from heat and whisk in the melted chocolate until fully incorporated. d. Gradually whisk the quinoa cream blend into the chocolate mixture until fully combined. Add vanilla extract and sea salt, stirring well. e. In a separate bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Gently fold the beaten egg whites into the chocolate quinoa mixture. f. Divide the mousse into individual serving dishes and refrigerate for at least 4 hours or overnight to set. g. Before serving, top with whipped cream and fresh raspberries.

Chef’s Insight

This recipe highlights the versatility of quinoa in dessert recipes while showcasing the rich flavors of Peruvian cuisine.

Notes

This recipe is perfect for a dinner party or special occasion, as it requires advanced culinary skills and the final presentation is visually stunning.