Gluten free chocolate mousse cakes are silky smooth mousse placed atop light chocolate cakes. If this doesn't say Valentine's Day, I don't know what does!
Preheat your oven to 425ºF. Line a jelly roll pan (15 by 10 inches) with parchment paper and set aside.
Sift together your almond flour, powdered sugar, and flour so you don't have any lumps. Blend in the 5 whole eggs into the flour until smooth.
In a separate bowl, whip egg whites to soft peaks and slowly add granulated sugar. Continue whipping to firm moist peaks. Fold your meringue into batter until just combined.
Whisk cocoa into melted butter until smooth. Slowly fold the melted butter and chocolate mixture into batter. Spread the mixture onto prepared pan. Bake for 8 minutes or until it springs back when lightly touched.
Once your cake is cooled, sprinkle a thin layer of granulated sugar over the surface of the cake and cover with plastic wrap. Let sit overnight in the fridge. The sugar will dissolve into the cake and keep it moist.
Cut the cake into rounds using a cookie cutter or biscuit cutter that is the same size or a little smaller than the half sphere molds.
Make the Chocolate Mousse
Bring the heavy cream to a boil in a small saucepan over medium heat.
Place the chocolate in a large bowl and pour over the hot cream. Let stand for 1 minute to melt the chocolate. Stirring from the middle of the bowl outwards, stir together the chocolate and cream until shiny and smooth. Let cool slightly, 3 to 5 minutes.
Whip the heavy whipping cream to soft peaks. Stir one scoop of the whipped cream into the mousse to temper and then fold in the remaining whipped cream.
Pour the mousse into silicone molds and top with the cake rounds. Freeze until solid, at least 6 hours or overnight. When completely frozen, unmold and set on a wire rack over a baking sheet or piece of waxed paper for covering with ganache.
Make the Ganache
Bring the heavy cream to a boil in a medium saucepan over medium heat. Place the chopped milk chocolate in a medium bowl and pour over the hot cream. Cover with plastic wrap and let sit for one minute to melt the chocolate. Stirring from the middle of the bowl and outwards, stir together the chocolate and cream until shiny and smooth.
Transfer the ganache to a small pitcher with a pour spout. Carefully pour the ganache over each of the mousse cakes to cover. Garnish with gold leaf, if desired.
Keyword cakes, Gluten Free, mousse, white chocolate