Ok, so this Dairy And Gluten Free Dark Chocolate Mousse Torte I’ve given a halloween cobweb like twist this time but it doesn’t have to be. It can easily be made and left without any decoration or decorate it to fit any occasion. I’ve used melted vegan, dairy and gluten free marshmallows for the topping, you can also use white chocolate.
There seems to be so much more choice when it comes to dairy free chocolate plus the quality is so much better these days. For the mousse torte I’ve used Sainsbury’s free from dark chocolate, I’m also a fan of Moo chocolate both for baking with and just eating to much off!
Back to the Dairy And Gluten Free Dark Chocolate Mousse Torte, it’s a lot easier to make than you might imagine and really doesn’t take much time to make. The longest part is letting it set, I usually make it the night before keeping it in the fridge overnight ready for the next day when I need it.
Making anything with what should be a biscuit base can be a bit of a nightmare when you’re gluten free. This base uses gluten free oats and almonds, it’s my go to for anything like this as I love it.
Who doesn’t love a rich chocolate desert so definitely worth a try if you love chocolate as much as I do, even when you’re dairy free!
Dairy And Gluten Free Dark Chocolate Mousse Torte Ingredients…
- 90g gluten free oats
- 90g ground almonds
- Pinch of sea salt
- 2 Tbsp’s of coconut sugar or unrefined brown caster sugar
- 5 Tbsp’s of melted coconut oil
- 200g dairy free dark chocolate, broken up
- 3 large eggs, separated, plus 1 extra egg yolk
- 1 tsp vanilla extract
- 3 Tbsp’s of coconut sugar or unrefined brown caster sugar
- Vegan Marshmallows for decoration (optional)
- First of all make the biscuit base…. Add the oats, almonds, sea salt, and sugar to a high speed blender and mix on high until a fine meal is achieved. Remove the lid and add the melted coconut oil, starting with 5 Tbsp’s and adding more if it’s too dry. Pulse/mix on low until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling.
- Transfer mixture to a parchment lined springform tin and spread evenly. Press down firmly until it’s evenly distributed and well packed. Bake for 15 – 20 minutes at 180ºC Fan Oven. When ready take it out and let cool before adding the mousse.
- Now for the mousse… Put the chocolate in a large heatproof bowl, rest it over the pan of hot water until melted and then stir until smooth. Mix the 4 egg yolks and vanilla extract together in a small bowl, then stir into the melted chocolate until smooth.
- Whisk the egg whites in a bowl until just beginning to stiffen, then gradually whisk in the sugar to form a soft meringue. The tips of the peaks should fall over, not stand upright.
- Gently fold the whites into the chocolate mixture and then pour into the springform tin with your ‘biscuit’ base (making sure the base is cool before doing this).
- Chill for at least 4 hours or overnight until firm before removing the springform tin.
If you want to decorate your Dairy And Gluten Free Dark Chocolate Mousse Torte with melted marshmallows then once it’s set melt your marshmallows the same way as you did the chocolate but also add around 3 tbsp’s of water in with the marshmallows. Decorate as you wish, I just used a fork with the melted marshmallows, holding it above the torte moving it back and forth to create a messy cobweb effect. It also works well using melted white chocolate and it’s slightly less messy than stringy marshmallows!