Recipe: Chocolate Mousse (Parve/Non-Dairy)

This week, we’re sharing recipes for dessert foods to accompany the wedding cake. Intimate weddings don’t need elaborate dessert buffets, but serving something alongside the cake helps end the meal on a celebratory note. Look for an accompaniment that will complement the cake’s flavor, add color, or provide a contrasting texture.

This isn’t the first time I’ve turned to Evelyn Rose’s chocolate mousse to round out a menu. It’s a crowd pleaser; rich, decadent, and surprisingly rich for a dish that doesn’t contain any dairy products. Your guests would enjoy this mousse anytime of year, but during the winter, when high-quality fresh fruit can be difficult to find, it’s a great choice to serve with your wedding cake. The recipe is found in The New Complete International Jewish CookbookJewish wedding recipes.

The recipe is parve, 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)

Serves 50

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

  1. 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.)
  2. Immediately drop in the egg yolks and beat vigorously until the mixture begins to thicken.
  3. Stir in the coffee or the liqueur. Allow to go quite cold.
  4. Beat the egg whites until they just hold soft peaks, then beat in the caster sugar.
  5. Pour the chocolate mixture into the bowl containing the egg whites and blend together.
  6. Spoon into individual paper cases.

Make Ahead Options

Keeps four days in the refrigerator or three months in the freezer.

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6 Comments

Filed under Catering, Recipes

6 responses to “Recipe: Chocolate Mousse (Parve/Non-Dairy)

  1. Pingback: 10 Scrumptious Wedding Cake Dessert Pairings | Backyard Huppah

  2. Pingback: Wedding Recipe: Garlic-Herb Crusted Beef Roast for a Crowd (Meat) | Backyard Huppah

  3. Bonnie

    Aren’t you concerned about serving raw eggs and salmonella poisoning?

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