No-bake gluten-free chocolate mousse tart
|75 g||almonds — ground|
|75 g||desiccated coconut|
|3 Tbs||cocoa powder|
|75 g||butter — melted|
|230 g||dark chocolate — 70%|
|1/2 tsp||instant coffee|
|1 Tbs||water — hot|
|2||eggs — large, yolk only|
|1||eggs — large|
|almonds — flaked, toasted, to garnish|
|cocoa powder — for dusting, optional|
Grease a 24cm pie dish. Combine the ground almonds, coconut and cocoa in a bowl. Add the melted butter and mix well. Press the mixture into the pie dish and pop in the fridge while you make the filling.
Melt the dark chocolate. Mix the instant coffee with the hot water to dissolve. Add the coffee to the chocolate and whisk (the mixture will seize a little but don’t worry!). Set the mixture aside to cool slightly.
Whisk the cream until stiff and set aside.
Add the egg yolks and egg to the chocolate mixture. Give the mixture a good whisk until glossy and smooth. Fold the cream into the mixture.
Tip the mixture into the pie dish. Cover and refrigerate until set. Top with toasted flaked almonds and dust with cocoa powder just before serving.