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Parve
Medium
40 Minutes
Diets 
I recently ate a Shabbos meal at a friend’s house, and she served chocolate mousse for dessert. I was awed. Isn’t mousse reserved for the fanciest of sheva brachos? But it was so good I had to recreate it. Yield: 8 to 10 mousse cups
2 (16-ounce) containers whip, such as Kineret, whipped until stiff
1 bag Glicks Chocolate Chips
1/2 cup Gefen Cocoa
10 vanilla cookies, crumbled
1/4 cup brown sugar
3 teaspoons oil, such as Gefen Canola Oil
1/2 teaspoon Gefen Cinnamon
Preheat oven to 350 degrees Fahrenheit.
Melt chocolate chips in the microwave or in a pot on the stovetop.
In the bowl of an electric mixer, fold melted chocolate chips and cocoa into most of the whip (set aside approximately three-fourths cup for garnish) by gently mixing on low speed.
Pipe or spoon mousse into small serving bowls.
Combine crumb topping ingredients. Spread on a cookie sheet and bake for 10 minutes.
Once cool, sprinkle crumbs over mousse. Top with remaining whip.
Serve cold.
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