Dairy-Free Chocolate Mousse Parve Recipe

Name: Dairy-Free Chocolate Mousse (Parve)
Prep time: 5 min
Cook time: 5 min
Total time: 370 min
Yield: 3
Ingredients: 1 teaspoon instant coffee, or espresso powder; 2 tablespoons boiling water; 8 ounces good-quality bittersweet chocolate (parve); 1 ounce margarine (parve); 6 eggs, separated, discard one yolk; 1 tablespoon liqueur, optional

Prep: 5 mins

Cook: 5 mins

Refrigeration: 6 hrs

Total: 6 hrs 10 mins

Servings: 3 servings

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The more elegant cousin of chocolate pudding, chocolate mousse is a wonderfully light and airy but also rich-tasting dessert. Because traditional recipes include heavy cream, they are not parve and cannot be enjoyed after a meal that includes meat. This version, however, skips the dairy and instead calls for whipped egg whites, which create the signature fluffy texture.

To ensure this chocolate mousse is kosher, use parve chocolate and parve margarine. You will also need six eggs (but will only use five of the yolks), as well as instant coffee, which enhances the chocolate flavor. Keep in mind the eggs are not cooked, so if ingesting raw eggs is a concern, it is recommended to use pasteurized eggs. If you like, you can add some liqueur, such as Baileys Irish Cream, amaretto, chocolate liqueur, or orange liqueur.

You will need a double boiler to melt the chocolate and margarine, and an electric beater to whip the egg whites. Also, plan for six hours in the refrigerator to allow the mousse to set and chill. Whip up some of this parve chocolate mousse for a party, Shabbat dinner, Valentine's Day, or the next time you're craving a dairy-free chocolaty treat.

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1 teaspoon instant coffee, or espresso powder
2 tablespoons boiling water
8 ounces good-quality parve bittersweet chocolate
1 ounce parve margarine
6 large eggs, separated, discard 1 yolk
1 tablespoon liqueur, optional

Gather the ingredients.
In a measuring cup or small bowl, dissolve the coffee grounds in the boiling water.
Place the chocolate and margarine in a double boiler and place over medium-low heat.
As the chocolate and margarine begin to melt, add the coffee mixture.
Meanwhile, whisk the egg whites until stiff.
Once the chocolate and margarine have melted, turn off the heat and add the 5 egg yolks and liquor, if using, and mix well.
Fold the chocolate mixture into the egg whites with a metal spoon, being careful not to beat.
Put the mixture into a deep baking dish or bowl and cover with plastic wrap.
Refrigerate until set, at least 6 hours or overnight.
Serve and enjoy.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Whipped Egg White Tips

Make sure the eggs are cold and fresh.
Carefully separate the eggs to be sure there is no yolk in the whites.
The bowl and beaters should be clean and dry.

Why add coffee?

Many bakers will tell you that coffee is the secret ingredient to chocolate desserts. It enhances the chocolate flavor without adding any coffee taste, similar to how salt brings out the flavors in foods. You can use instant coffee grounds or espresso powder; if you don't have either, you can skip it, but the mousse won't be as rich.

Nutrition Facts (per serving)
697	Calories
57g	Fat
23g	Carbs
23g	Protein

Nutrition Facts
Servings: 3
Amount per serving
Calories	697
% Daily Value*
Total Fat 57g	73%
Saturated Fat 29g	145%
Cholesterol 374mg	125%
Sodium 161mg	7%
Total Carbohydrate 23g	8%
Dietary Fiber 13g	45%
Total Sugars 1g
Protein 23g
Vitamin C 0mg	0%
Calcium 133mg	10%
Iron 15mg	83%
Potassium 779mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.