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Passover Chocolate Mousse

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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.

Directions

1.

Place chocolate, oil, coffee and wine in a small pot and cook until a smooth, creamy mixture forms. Cool slightly.

2.

In an electric mixer, beat yolks with half a cup of the sugar for five minutes. Lower the mixer speed and add chocolate mixture.

3.

In a separate bowl of an electric mixer, beat whites with remaining one-fourth cup sugar until stiff.

4.

Gently fold the chocolate-yolk mixture into the egg whites until fully combined.

5.

For the dairy version: Whip up the heavy cream and gently fold into the mousse.

6.

Pour mousse into pretty glass cups. Serve very cold.

Tips:

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.

Notes:

Mousse can be made up to 24 hours in advance and refrigerated, or can be stored in the freezer for up two weeks.