A velvety chocolate mousse with eggs and chocolate as the starring ingredients. For a dairy version, whip up a container of heavy cream and add it to the mousse.
Passover Chocolate Mousse
Recipe By Efrat Libfroind
- Cooking and Prep: 20 m
- Serves: 12
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Contains:
Ingredients (7)
Chocolate Mousse
Start Cooking
Prepare the Chocolate Mousse
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Place chocolate, oil, coffee and wine in a small pot and cook until a smooth, creamy mixture forms. Cool slightly.
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In an electric mixer, beat yolks with half a cup of the sugar for five minutes. Lower the mixer speed and add chocolate mixture.
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In a separate bowl of an electric mixer, beat whites with remaining one-fourth cup sugar until stiff.
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Gently fold the chocolate-yolk mixture into the egg whites until fully combined.
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For the dairy version: Whip up the heavy cream and gently fold into the mousse.
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Pour mousse into pretty glass cups. Serve very cold.
Note:
Mousse can be made up to 24 hours in advance and refrigerated, or can be stored in the freezer for up two weeks.
Tip:
To decorate these mousse cups, melt three and a half ounces chocolate and spread over a chocolate transfer sheet or a sheet of baking paper. Freeze chocolate for 10 minutes and break into asymmetrical pieces. Decorate mousse cups with chocolate shards and mini macarons.
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Passover chocolate mouse
Haven’t made it yet - Just have a question please - where can I get those great desert cups you show it in???? Luv them. TysmReplies:
Hi, I am not sure where they were bought- you would have to contact the photographer for Whisk. However, they do look like double insulated glass cups and I know Bed Bath & Beyond sells something similar.
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Passover chocolate mouse
Haven’t made it yet - Just have a question please - where can I get those great desert cups you show it in???? Luv them. TysmReplies:
Hi, I am not sure where they were bought- you would have to contact the photographer for Whisk. However, they do look like double insulated glass cups and I know Bed Bath & Beyond sells something similar.
