Chocolate Mousse Torte
Friends and family always love this decadent Chocolate Mousse Torte! Not only is it gluten and dairy free, but it is a rich, velvety delight that melts in your mouth with every bite. Smooth, creamy chocolate mousse sit atop a perfectly crisp chocolate crust, creating a luxurious texture that’s impossible to resist.
Make This Recipe
Ingredients
2 Eggland's Best eggs, large
1 cup lite coconut milk
1 3/4 cup coconut sugar (can use Xylitol or monkfruit for lower sugar)
6 tablespoons coffee
1/4 cup avocado oil
8 ounces dairy-free semi-sweet chocolate chips
2 cups gluten-free flour
1/2 cup Dutch cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup dairy-free vanilla yogurt
1 teaspoon vanilla extract
3 cups gluten-free graham crackers
2 tablespoons Dutch cocoa powder
4 tablespoons vegan butter or coconut oil, melted
Preparation
- Preheat the oven to 325 F. Coat the inside of a 9x2-inch springform pan with cooking spray.
- In a large saucepan, combine the milk, sugar, coffee, avocado oil, and chocolate chips. Cook on low heat, stirring with a whisk until the chocolate chips are melted. Remove from the heat and set aside until cool to touch.
- In a large bowl, sift together gluten-free flour, cocoa powder, salt and baking powder and set aside.
- When the chocolate mixture is cool, whisk in the eggs, yogurt and vanilla. Stir in the flour mixture and mix until it comes to a smooth batter.
- In a food processor, crumble the graham crackers and add in cocoa powder. Blend to form a crumb. Transfer to a bowl and mix in the melted butter. Transfer to the springform pan and pat the crumbs into place on the bottom of the pan until it is coated (just the bottom of the pan, not up the sides).
- Pour the batter over the crust and bake for about 35-40 minutes, until a toothpick inserted into the center comes out with a few crumbs attached. Remove and let cool in the pan for 1 hour, or refrigerate covered overnight.
- To serve, remove the sides from the springform pan. Optional to top with chocolate ganache or dusted cocoa powder and fresh raspberries and mint leaves.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 490 |
| Fat | 23g |
| Saturated Fat | 10g |
| Cholesterol | 46mg |
| Sodium | 307mg |
| Carbohydrates | 71g |
| Dietary Fiber | 5g |
| Protein | 6g |