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Parve
Medium
12 Servings
Allergens 
1 Hour
Diets
Yield: 12 medium mousse cups. Can be made dairy or parve.
9 ounces (250 grams) bittersweet chocolate, chopped
1/3 cup nut oil
1 heaping tablespoon Haddar Coffee dissolved in 2 tablespoons water
2 tablespoons liquor or Jeunesse Cabernet Sauvignon or other wine
5 eggs, separated
3/4 cup sugar, divided
for the dairy version, add 1 container (250 grams) heavy cream
12.3 ounces (350 grams) bittersweet chocolate
1 cup Kineret Whipped Topping or other nondairy whipped topping (or heavy cream for the dairy version)
3 tablespoons liquor or Jeunesse Cabernet Sauvignon or wine
Combine chocolate, oil, coffee, and wine in a small saucepan and simmer until a smooth cream forms. Cool slightly.
In the bowl of an electric mixer, beat egg yolks with 1/2 cup of sugar for about five minutes. Lower the mixer speed and add the chocolate mixture.
In a separate bowl, beat egg whites with the remaining 1/4 cup of sugar until stiff. Fold the chocolate mixture into the beaten egg whites until well combined. For the milchig version: Beat the heavy cream and fold it gently into the mousse.
Fill the cups with chocolate mousse until almost full.
Melt the chocolate in the microwave or using a bain-marie (double boiler). Add nondairy whipped topping to the melted chocolate and whisk until a smooth, shiny cream forms. Add the liquor or wine. If the mixture hardens, reheat in the microwave. Allow the mixture to solidify slightly at room temperature.
Line a baking sheet with baking paper. Transfer the truffle mixture to a piping bag and pipe small stars on the baking paper.
Refrigerate for 30 minutes until firm, and roll into small, even ball.
Roll the truffle balls in cocoa and garnish each mousse cup with a few balls. Use the remaining mousse to pipe decorative stars on the mousse. Add chocolate discs if desired.
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So Delicious made it for my great- aunts sheva brachos on pesach and was a hege hit.