fbpx

Recipe by Estee Kafra

Minty Chocolate Mousse

add or remove this to/from your favorites
Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Egg

Refreshing mint adds a wonderful twist to this favorite. If you like a stronger mint flavor, use two mint-flavored bars. My taste testers preferred it with one of each. Enjoy!   Yield: 12 mousse cups

Ingredients

Minty Chocolate Mousse

  • 8 eggs, separated (you will use only 4 of the yolks for this recipe)

  • 3 and 1/2 ounces (100 grams) mint-flavored bittersweet chocolate

  • 3 and 1/2 ounces (100 grams) excellent quality bittersweet chocolate

Topping

  • 3 and 1/2 ounces (100 grams) good quality chocolate

  • 6–8 tablespoons pareve whipping cream

  • crushed peppermint candies or chocolate mints (optional)

Directions

Prepare the Minty Chocolate Mousse

1.

Melt the chocolate in a double boiler (or a bowl placed on top of a pot of boiling water). Once fully melted, add the four yolks slowly, mixing constantly as you stir them in.

2.

Meanwhile, beat all eight egg whites. When almost stiff, add confectioners’ sugar and beat until stiff peaks form.

3.

Add the dissolved coffee to the chocolate mixture and combine well. Fold the chocolate mixture into the whites until just combined. Divide among individual glass cups or dessert bowls. Place in the freezer.

Prepare the Topping

1.

Melt the chocolate. Once melted, add the pareve whipping cream and stir. Pour over the frozen mousse and freeze again.

2.

Top with crushed peppermint candies or chocolate mints if desired.

Credits

Food and Prop Styling by Chana Rivky Klein
Photography by Felicia Perretti

Minty Chocolate Mousse

Please log in to rate

Reviews

Subscribe
Notify of
6 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
chava brocha waldman
chava brocha waldman
1 month ago

Whats the white cream on top? It’s not mentioned in the recipe?

Question
Mark your comment as a question
Avigael Levi
Admin
Reply to  chava brocha waldman
1 month ago

It looks like parve whipping cream, mentioned in the ‘toppings’ section of the recipe.

Esther
Esther
1 year ago

Egg whips flopping Should the Chocolate mixture be completely cold?

Question
Mark your comment as a question
En}o}wah
En}o}wah
Reply to  Esther
1 year ago

I wouldn’t cool it completely, because it will be difficult to pour and mix. Try adding a bit more confectioner sugar to help set the egg whites. I have never tried this recipe, and it could be that the mixture should be somewhat runny and that is why you have to freeze it before going on to the next step.

Esther
Esther
1 year ago

So!
When I fold the chocolate mixture into my whipped up egg whites (step 3), the whites lose all their air and flop down (which makes sense to me – I have this light mixture of egg whites and confectioners sugar and I’m adding a hot heavy choc mixture). I end up with a thin runny mixture. What am I doing wrong?

Esther Leah
Esther Leah
Reply to  Esther
1 year ago

First of all. you can dissolve the coffee in cold water. I do it all of the time and works fine. The chocolate mixer should be cooled down a bit. It will cool when you add the yolks. Make sure the egg whites are stiff enough, then add the chocolate mix. Should work. Fold it in slowly.