This is honestly the most gorgeous dessert you will ever make. And it's delicious, gluten-free and dairy-free.
2 cups roasted hazelnuts
1 cup roasted almonds
1 (200g) 70% chocolate bar (50% works too), melted and cooled down
6 whole eggs, separated
1 (200g) 70% chocolate bar (50% works too), melted and cooled.
1 pinch salt
- Decorative silicone mold
- Using a powerful food processor, blend your almonds and hazelnuts (for around 5min) until smooth. It should look similar to a thick nut butter (but not as oily).
- Add the cooled melted chocolate and blend for another 2 minutes.
- Spread on parchment paper in a round shape the size of your mold and freeze for 2 hours.
- While the crust is setting in the freezer, beat the eggs whites + pinch of salt at high speed.
- Your whites should become foamy and stiff. It will take around 5 minutes to reach the perfect consistency.
- Mix the egg yolks with the tempered chocolate. Add the mixture to the stiffed egg whites.
- Mix slowly with a spatula or use your mixer on low speed.
- When fully combined, pour the mousse into the silicone mold (the cake will be layered upside down. If you are using a springform mold, inverse the following steps by placing the crust first and by covering it by the mouse after.)
- Let set in the freezer for 30 minutes.
- Remove the crust from the parchment paper and press slightly onto the mousse. Try to make this side as flat as possible.
- Freeze for 3 hours.
- Let the cake thaw in the fridge for 30 minutes before serving.
- Eat within 2 days.
- The crust can be kept separately in the freezer for up to 1 month.
Alaya Naturals Blog and its materials are not intended to treat, diagnose, cure or prevent any disease. All material on the Alaya Naturals Blog is provided for educational purposes only. Always seek the advice of your physician or another qualified healthcare provider for any questions you have regarding a medical condition, and before undertaking any diet, exercise or other health related program.