Ingredients
Scale
- 1 1/2 cups gluten-free cookie crumbs or almond meal
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 1/2 cup heavy cream
- 12 oz chopped dark chocolate (60–70% cocoa)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 3/4 cup heavy cream (for folding)
Instructions
- Preheat the oven to 350°F (175°C).
- Press the crumbs mixed with melted butter and sugar into a 9-inch springform pan.
- Bake the crust for 8–10 minutes and let it cool.
- Heat 1/2 cup heavy cream until just under boiling and pour it over the chopped dark chocolate.
- Add 2 tablespoons of unsalted butter and 1 teaspoon of vanilla to the chocolate and stir until smooth.
- Allow the ganache to cool to lukewarm.
- Whip 3/4 cup heavy cream to soft peaks and fold into the ganache gently in two additions.
- Pour the mousse onto the cooled crust and smooth the top.
- Chill for a minimum of 4 hours, preferably overnight, until set.
Notes
Use good-quality chocolate for the best results. Serve chilled with cocoa dusting or fresh raspberries.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free