BrokeAss Gourmet

BrokeAss Gourmet

Damn, That's Kosher: Mousse Au Chocolat

For dessert, if you really want to impress someone, this parve chocolate mousse should definitely be in your repertoire of tried and true recipes. It can stand alone, or for a dairy meal, be topped with a dollop of whipped
cream. This recipe is from Craig Claiborne in the New York Times Cook Book, 1961.

Ingredients

  • 1/2 cup (6 oz.) of Parve semi-sweet Chocolate chips $2
  • 2 tablespoons plus 2 tsp boiling water
  • 2 large eggs, separated $1.50 for 6 eggs
  • 1 tbsp rum or other liqueur $10 for 750 ml

Recipe Serves 2

Directions

  1. Put chocolate chips in a processor or blender, and chop finely. Scrape the sides of the bowl. Add boiling water and process for 15 seconds. Add the egg yolks and rum or other liqueur and blend until smooth.
  2. With a standing or portable mixer, whip egg whites until stiff, but not dry. Fold the chocolate mixture gently, but thoroughly into the egg whites. Spoon into 2 dessert dishes.

Category: Meals

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What They're Saying

Josh, on Feb 25, 01:12 PM, wrote:

This looks quite tasty. If I may offer a suggestion, it looks like the price of rum accounts for 75% of the cost of the recipe. If you want to trim down on the cost and still end up with a tasty mousse, why not use vanilla extract? While it’s not technically in the Brokeass Gourmet $50 pantry, most people keep it around for baking.

And, if you do need to buy a new bottle, you can get high quality extract for less than $4 (instead of 10).

That said, if you aren’t as broke-ass, a dark rum or a nice liqueur would be great! In fact, if you aren’t particularly broke-ass, this looks like a recipe where the flavor of the chocolate that you use will really come through, so spend the extra few dollars you save using vanilla extract on a high quality chocolate — Ghiradelli’s double-dark chocolate chips ($3) are excellent — not always parve, though. The large bars of Scharffen Berger are usually parve, but that will bring the price up a bit.

Mike Gibson, on Feb 25, 01:45 PM, wrote:

But Josh, you can’t top off the desert with a glass of good Vanilla Extract, can ya?

Rebecca, on Feb 25, 09:35 PM, wrote:

This was delicious! Amazing texture.

Ray ray, on May 23, 07:15 PM, wrote:

i hate french homework where you make chocolate mousse. just wanna make people happy but am having a hard time. maybe i should quit. don’t quit! maybe i should just quit. don’t quit! anyway…whatever.