When it comes to desserts that make jaws drop and taste buds dance, this Gluten-Free Chocolate Mousse Torte is the ultimate showstopper. It’s rich, velvety, and downright luxurious.
Imagine layers of smooth, creamy chocolate mousse sitting atop a crisp, chocolatey crust—pure bliss in every bite! Because that is exactly what this torte recipe is all about. Whether you’re entertaining friends, celebrating a milestone, or just indulging in a little self-care, this dessert will never disappoint.
Allow me to dive into the details of why this chocolate torte deserves a spot on your dessert table, plus chef tips and answers to your burning questions about making this irresistible treat.
Jump to:
Why you'll love this chocolate torte
- Gluten-Free Goodness: Perfect for those with gluten sensitivities or anyone looking to reduce gluten without sacrificing flavor.
- Showstopper Appeal: Its elegant look makes it ideal for parties, holidays, or romantic dinners.
- Rich Flavor: Combines the deep taste of chocolate with a light, airy mousse texture.
- Customizable Toppings: Personalize it with your favorite fruits, nuts, or a drizzle of caramel.
One slice is all it takes to experience pure chocolate bliss!
Chef's tips for the best torte
- Quality Chocolate Matters: Use the best chocolate you can find—dark chocolate with at least 70% cocoa will give a rich flavor.
- Room Temperature Ingredients: Ensure eggs are at room temperature to create a smoother mousse.
- Gentle Folding: When mixing the mousse, fold ingredients gently to keep it light and airy.
- Chill Thoroughly: Allow the torte to set in the refrigerator for at least 4 hours, or overnight if possible. You can also enjoy it warm!
- Clean Slices: Dip your knife in hot water and wipe it clean between slices for perfect servings.
Recipe FAQs
Yes! In fact, it's best to make it the day before to let the flavors meld and the mousse set properly.
For a gluten-free crust, use crushed gluten-free cookies or almond flour mixed with melted butter. You can also use a traditional pie crust like this Gluten-Free Pie Crust Recipe.
Cover the chocolate mousse torte with plastic wrap and store it in the refrigerator for up to three days.
Absolutely! Wrap it tightly and freeze for up to a month. Thaw in the refrigerator before serving.
Fresh berries, whipped cream, shaved chocolate, or a sprinkle of powdered sugar or cocoa powder all make excellent choices.
Why this chocolate dessert is worth it
Life is short, and dessert is one of its sweetest joys—literally! The first time making this recipe, my husband and I could not stop eating it, it is so good! This Gluten-Free Chocolate Mousse Torte is your ticket to indulgence without the gluten. It’s easy to make, visually stunning, and so decadent that every bite feels like a celebration.
So, gather your ingredients, put on your favorite apron, and get ready to wow yourself (and everyone else) with this irresistible dessert. Whether you’re a seasoned baker or just someone who loves chocolate, this torte is bound to become your new favorite recipe.
Go ahead, treat yourself—you deserve it! And please let me know what you think!
Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.
Chocolate Mousse Torte
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Plus get latest recipes and emails.
Ingredients
- 1 cup lite coconut milk
- 1 ¾ cup coconut sugar I use Xylitol or monkfruit for lower sugar
- 6 tablespoons coffee
- ¼ cup avocado oil
- 8 ounces dairy-free semi-sweet chocolate chips
- 2 cups gluten-free flour
- ½ cup Dutch cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 large eggs room temperature
- 1 cup vanilla yogurt can use coconut yogurt for dairy-free
- 1 teaspoon vanilla extract
- 3 cups gluten-free graham crackers
- 2 tablespoons Dutch cocoa powder
- 4 tablespoons vegan butter or coconut oil, melted
Instructions
- 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 stiring 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 teh 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.
Notes
- Quality Chocolate Matters: Use the best chocolate you can find—dark chocolate with at least 70% cocoa will give a rich flavor.
- Room Temperature Ingredients: Ensure eggs are at room temperature to create a smoother mousse.
- Gentle Folding: When mixing the mousse, fold ingredients gently to keep it light and airy.
- Chill Thoroughly: Allow the torte to set in the refrigerator for at least 4 hours, or overnight if possible. You can also enjoy it warm!
- Clean Slices: Dip your knife in hot water and wipe it clean between slices for perfect servings.
Danielle Fahrenkrug, Certified Health & Nutrition Life Coach says
The best decadent dessert!