Vegetarian Caribbean Chocolate Mousse Torte with Coconut-Lime Glaze

Allergens

Eggs, Dairy

Ingredients

• 1. 6 oz dark chocolate (70% cocoa), chopped 2. 1/4 cup unsalted butter 3. 1/2 cup granulated sugar 4. 1 tbsp cornstarch 5. 1 tsp vanilla extract 6. 1/2 cup heavy cream 7. 2 eggs, separated 8. 1 cup coconut milk 9. 1/4 cup lime juice 10. 1 1/2 cups powdered sugar 11. 1/4 tsp salt

Instructions

1. In a double boiler, gently melt chocolate and butter together. Stir until smooth and remove from heat.
2. In a separate bowl, whisk together sugar and cornstarch. Add vanilla extract and mix well.
3. Gradually pour in heavy cream while continuously whisking the mixture.
4. Combine egg yolks and sugar cornstarch mixture, then add to the melted chocolate. Cook over low heat, stirring constantly until the mixture thickens.
5. Remove from heat and allow to cool completely.
6. Beat egg whites with a pinch of salt until they form soft peaks.
7. Gently fold beaten egg whites into the cooled chocolate mixture.
8. Pour the chocolate mousse into individual serving dishes, refrigerate for at least 4 hours or overnight.
9. For the glaze, mix together coconut milk, lime juice, powdered sugar, and salt until smooth.
10. Drizzle the glaze over the chilled mousse before serving.

Chef’s Insight

The secret to this dessert is the perfect balance between rich chocolate and zesty lime, which creates a refreshing contrast that will leave your guests craving more.

Notes

This recipe is ideal for vegetarians and can be easily adapted to accommodate dairy-free diets.