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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.
9 ounces Elite Bittersweet Chocolate
1/3 cup walnut oil
1 heaping tablespoon Haddar Instant Coffee, dissolved in 2 tablespoons water
2 tablespoons Sabra Orange Chocolate Liqueur or other wine or liqueur
5 eggs, separated
3/4 cup sugar, divided
1 container heavy cream (for dairy mousse)
Place chocolate, oil, coffee and wine in a small pot and cook until a smooth, creamy mixture forms. Cool slightly.
In an electric mixer, beat yolks with half a cup of the sugar for five minutes. Lower the mixer speed and add chocolate mixture.
In a separate bowl of an electric mixer, beat whites with remaining one-fourth cup sugar until stiff.
Gently fold the chocolate-yolk mixture into the egg whites until fully combined.
For the dairy version: Whip up the heavy cream and gently fold into the mousse.
Pour mousse into pretty glass cups. Serve very cold.
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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. Tysm
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.