This version of chocolate mousse comes from Evelyn Rose’s The New Complete International Jewish Cookbook, a book that I use a lot for entertaining. It’s often the first book I turn to when I want to add something new to my repertoire, because the recipes never disappoint.
The recipe is parve (meaning it doesn’t have any dairy or animal products), so you can serve it after a meat meal.
You can make this mousse up to three months ahead and freeze it, or keep it in the refrigerator up to four days, which makes it especially convenient for a small, self-catered wedding.
Chocolate Mousse Recipe (Parve)
Chocolate Mousse Ingredients
- 2 lbs. plain (semi-sweet) chocolate
- 30 eggs, separated
- 4 level Tbsp instant coffee, dissolved in 6 Tbsp hot water
- 6 fl oz (¾ cup) rum, Creme de Menthe, brandy, Cointreau or orange juice
- 5 Tbsp caster (superfine) sugar
- For the garnish: 8 oz. (2 cups) toasted almonds or chopped walnuts
Chocolate Mousse Instructions
- Break up the chocolate and stand in a basin over very hot (not boiling) water. Heat gently until melted, then remove from heat. (Or melt, uncovered, for 1½ minutes on 100 percent power in the microwave.)
- Immediately drop in the egg yolks and beat vigorously until the mixture begins to thicken.
- Stir in the coffee or the liqueur. Allow to go quite cold.
- Beat the egg whites until they just hold soft peaks, then beat in the caster sugar.
- Pour the chocolate mixture into the bowl containing the egg whites and blend together.
- Spoon into individual paper cases.
Make Ahead Options
Keeps four days in the refrigerator or three months in the freezer.