CKCA’s Finest Chocolate Mousse Recipe (Parve)
From the Center for Kosher Culinary Arts
Cocoa beans, considered as good as gold by the Aztecs, were brought back to Europe by Christopher Columbus and others, and soon chocolate became the drink of royals, as well as an ingredient in any number of dishes—certainly mole sauces have been around from Mexico to Chile, and have had their influence on contemporary dishes. But chocolate mousse? According to food historians, French chefs invented it about 200 years ago, and it has become an international favorite, and no dessert menu would be complete without it.
Once you try this simple yet delectable mousse recipe from CKCA’s Chef Instructor Philippe Kaemmerlé, you will never return to your old recipe.
IMPORTANT MOUSSE TIP: Use the BEST chocolate you can, as your mousse is only as good as your chocolate.
1/2 qt Non-Dairy Whipping Cream
5 Egg Yolks
2 oz Water
3½ oz Sugar
8½ oz Bittersweet Chocolate
Melt chocolate on a double boiler. Set aside.
Beat the non-dairy whipping cream to medium peaks.
In a saucepan combine sugar and water and bring to a temperature of 238 (degrees) F. In a mixing bowl, beat the yolks until light and fluffy and add the cooked sugar. Whip until cool. Add the chocolate and fold, then add the whipped cream.
Spoon into your favorite pie or tart shells and garnish with chocolate shavings or candied orange peel, or create pretty parfaits in stemware, as you layer chocolate mousse with parve whipped cream or other lightly flavored cream to complement the deep chocolatey mousse.