Passover Chocolate Mousse

Efrat Libfroind Efrat Libfroind
5.0 (1 reviews)

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.

20m 12
Medium Vegetarian Pescatarian Gluten Free Passover Parve Freezer-Friendly

Contains: Egg, Tree nuts

Directions

Prepare the Chocolate Mousse

  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.

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1 Comment

Estie Lubin •

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. Tysm

Raquel Malul Kosher.com Team •
Reply to Estie Lubin

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.