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Chocolate Truffle Mousse with Cookie Crunch


When I first got married, my husband and I would be invited to eat out at friends. Many times we were served mousse for dessert. After the meal, my husband would tell me which ones he liked. After tasting so many different mousse desserts I finally mustered the courage to create my own recipe. What I love about this version is that it’s light and fluffy and not dense. My secret is that I beat the sugar and eggs for a long time. Needless to say, this one is a favorite!   Yield: 25 to 30 (6-ounce) cups


Prepare the Cookie Crunch

1. Preheat oven to 350 degrees Fahrenheit.
2. Blend graham crackers in a food processor fitted with the S blade until they are fine crumbs. Add baking chocolate, sugar, vanilla and three tablespoons water, processing to combine between each.
3. Spread on a Gefen Parchment-lined cookie sheet and bake for 10 minutes. Once cooled, break into small pieces by hand. You will have lots of extra crumbs; you can always freeze and use them to top any ice cream dessert.

Prepare the Truffle Mousse

1. Melt margarine and chocolate together. You can do this in the oven, covered well, for 25-30 minutes on 225 degrees Fahrenheit. Mix until smooth.
2. Beat eggs and sugar with an electric mixer on medium speed for a full six to seven minutes, until light in color. Slowly pour melted chocolate into egg mixture and mix until incorporated. Divide into individual mousse cups and top with cookie crumbs. Freeze to set. Serve frozen.


If you’re doubling this recipe, do so in two separate batches; a double batch will not fit in the stand mixer. Make sure to wash and dry the bowl very well between batches, or the residual oils will prevent the eggs from getting fluffy.


Photography and Styling by Chay Berger