Gluten-free chocolate mousse tart

17 October 2013 - 03:07

By Recipe courtesy of Fresh Living

Chocolate that's gluten free

INGREDIENTS

4 extra-large egg whites

cup (80ml) granulated sugar

2 cups (500ml) desiccated coconut

2 tsp (10ml) gelatine

2 tbsp (30ml) hot water

2 tbsp (30ml) orange juice

2 tsp (10ml) grated orange peel

60g dark chocolate (70% or 80% cocoa), melted

2 cups (500ml) fat-free plain yoghurt

cup (80ml) cocoa powder, sifted

Pinch salt

2 tbsp (30ml) caster sugar or

2 tbsp (30ml) sweetener

METHOD

Preheat oven to 180C.

Lightly whisk together 2 egg whites and sugar. Add coconut and mix to combine.

Press coconut into a 22-24cm loose-bottomed tin. Bake for 15-20 minutes, or until just golden. Cool slightly and press down to reshape base.

Dissolve gelatine in hot water.

Mix orange juice, peel and chocolate with cup (125ml) yoghurt.

Add remaining yoghurt and cocoa powder.

Add a little yoghurt mixture to the gelatine and mix well.

Stir gelatine mixture into the orange-chocolate mixture and mix well.

Whisk remaining egg whites and salt to soft peak stage in a glass or metal bowl. Gradually add one spoonful of sugar at a time and whisk until thick and glossy.

Use a metal spoon to gently fold egg whites into chocolate mixture - avoid doing this too vigorously as you'll lose air and lightness.

Spoon mixture into coconut base and chill for 1-2 hours or until set.

More good ideas:

Add a dash of rum or brandy to the filling.

Stir in fresh raspberries or blueberries.

Add a packet of roughly chopped pistachio nuts.

Serves 4