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Separate the eggs.
Whip egg whites into stiff peaks. Set aside.
In the food processor, soften butter. Add cocoa and blend.
Add icing sugar and blend.
Add egg yolks one by one.
Transfer the mixture to a bowl.
Using a spatula, fold in egg whites.
Reserve 4 Tbsp. (60 mL) chocolate mousse for chocolate hearts.
Chocolate mousse and mascarpone cheese
Mix remaining mousse with equal quantities of mascarpone cheese and icing sugar until thoroughly blended.
Spoon chocolate mascarpone mousse into sherbet glasses.
Top with 1 Tbsp. (15 mL) reserved mousse; draw a knife through it to make a heart.
Refrigerate at least 3 hours.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.