Puffed Rice & Chocolate with Mousse & Fresh Berries

Indulge your chocolate fix with this gluten-free treat, which is also perfect to serve at small get-togethers.
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Makes about 10 servings

puffed-rice-recipe

Bark

  • About 4 oz. dark chocolate (65 percent)
  • 1¾ oz puffed rice cereal

Mousse

  • 4 oz dark chocolate (65-70 percent)
  • 3 large eggs, separated

Garnish

  • 9 oz berries such as raspberries, blackberries, and blueberries
  • Shaved dark chocolate
  1. Chop chocolate for bark, and melt it in microwave or over a water bath.
  2. Remove chocolate from heat, and fold in puffed rice. Spread mixture as thin as possible on a piece of parchment paper; let harden; and break into pieces.
  3. Coarsely chop chocolate for mousse and melt on low power in microwave, stirring occasionally.
  4. Lightly whisk egg yolks. In another bowl, whisk egg whites until soft peaks form.
  5. Stir egg yolks into chocolate and then quickly fold into egg whites.
  6. Fill disposable piping bag with mousse and pipe dollops on chocolate bark pieces. Garnish with berries and shaved chocolate.

Recipe excerpted from Chocolate: 90 Sinful and Sumptuous Indulgences by Elisabeth Johansson

Per serving: 190 cal; 4g pro; 10g total fat (5g sat fat); 20g carb; 55mg chol; 25mg sod; 2g fiber; 11g sugars

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