One of my go-to recipes for a quick and satisfying pareve—that is, dairy-free—dessert is my grandmother’s mousse al cioccolato. I don’t like recipes that call for milk substitutes to make a recipe pareve, because the results often end up being a disappointment. Instead, you can make this easy chocolate mousse with just two ingredients: fresh eggs and good-quality dark chocolate. The result is slightly richer than your typical mousse and resembles a deep, dark, and spoonable chocolate ganache. In an extra bit of fun, this mousse can be easily turned into a Passover-friendly flourless chocolate cake as well.
Pick a chocolate that’s dark but not too dark: I prefer one with a 60 to 70% cacao content. A lower percentage will still work; a higher one will not work well. If you want to keep this dessert dairy-free, do check ingredients on the chocolate label before you buy. This mousse is rich, so it’s best served in small portions.
If you’re pregnant or want to avoid eating uncooked eggs for another reason, you can buy pasteurized egg whites and use regular egg yolks, but “pasteurize” them at home with the chocolate. It’s easy: Just cook the egg and chocolate mixture over very low heat, stirring constantly, until a candy thermometer reads 149°F (65°C), then set aside to cool before proceeding. To get pasteurized egg whites to form stiff peaks, add a splash of lemon juice or a pinch of cream of tartar to the bowl.
Recipe information
Yield
Makes 10 servings
Ingredients
Preparation
Step 1
Break up or chop the chocolate and place it in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and allow the chocolate to melt, stirring occasionally. Once the chocolate has melted, remove it from the heat and let cool until tepid.
Step 2
In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
Step 3
When the chocolate has cooled, pour it into the bowl with the egg yolks and whisk well. Using a rubber spatula, stir in about one-third of the egg whites to lighten the mixture. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in (do not stir). Add the remaining whites, folding just until the egg whites are incorporated.
Step 4
Spoon the mixture into ten 4- or 5-oz. (120- or 150-ml) ramekins or small coffee cups. Refrigerate for at least 2 hours, or overnight, until set.
Step 5
Serve the chocolate mousse cold, decorated with chocolate shavings, if desired.
Recipe notes
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