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PASSOVER CHOCOLATE MOUSSE

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Description

Chocolate desserts are always a huge hit. But because it can be challenging to find recipes that don’t contain flour or dairy many Kosher families are stuck with boring old desserts during Passover.

This doesn’t need to be the case. By using coconut milk instead, this dessert is Pareve and you still get that wonderful chocolaty taste.

So it’s perfect to serve with you seder meat meal….

xxx Chef MM

PASSOVER CHOCOLATE MOUSSE

US (Imperial)

Print Ingredients

10 oz semi-sweet chocolate chopped

2½ cups coconut milk

2½ cups water

¾ cup sugar

4 large eggs – room temperature

½ tsp salt

3 TBS potato starch

2 TBS cocoa powder

2 tsp vanilla extract

Coconut flakes and chocolate shavings for garnish

InstructionsPlace the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted and smooth. Cover and set aside.

Heat the coconut milk and water in a medium pot over medium-high heat until it begins to steam (4-5 minutes). Set aside.

In a food processor, pulse the sugar, eggs, salt, potato starch and cocoa until combined. Add a cup of the hot liquid through the spout in a steady stream and pulse again.

Add the egg mixture from the food processor to the remaining hot liquid. Cook over medium-high heat, whisking constantly until it’s thick and glossy and begins to bubble.

Remove the pan from the heat and whisk in the melted chocolate and the vanilla extract.

Divide the dessert among 12 glasses and cover tightly with plastic wrap. Refrigerate overnight.

Top with coconut flakes and chocolate shavings before serving.

CHEF’S TIP
You can pour the mousse into one large glass bowl instead.

SERVES 12

EU (Metric)

Print Ingredients

280g semi-sweet chocolate chopped

2½ cups coconut milk

2½ cups water

¾ cup sugar

4 large eggs – room temperature

½ tsp salt

3 TBS potato starch

2 TBS cocoa powder

2 tsp vanilla extract

Coconut flakes and chocolate shavings for garnish

Instructions
Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted and smooth. Cover and set aside.Heat the coconut milk and water in a medium pot over
medium-high heat until it begins to steam (4-5 minutes). Set aside.

In a food processor, pulse the sugar, eggs, salt, potato starch and cocoa until combined. Add a cup of the hot liquid through the spout in a steady stream and pulse again.

Add the egg mixture from the food processor to the remaining hot liquid. Cook over medium-high heat, whisking constantly until it’s thick and glossy and begins to bubble.

Remove pan from the heat and whisk in the melted chocolate and the vanilla extract.

Divide the dessert among 12 glasses and cover tightly with plastic wrap. Refrigerate overnight.

Top with coconut flakes and chocolate shavings before serving.

CHEF’S TIP
You can pour the mousse into one large glass bowl instead.

SERVES 12

Ingredients

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