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    You are in: Home / Recipes / Neoclassic Chocolate Mousse Recipe
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    Neoclassic Chocolate Mousse

    Neoclassic Chocolate Mousse. Photo by kiwidutch

    1/1 Photo of Neoclassic Chocolate Mousse

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Susiecat too's Note:

    Sinfully rich, a first-class dessert appropriate for special occasions. Especially impressive served in champagne flutes with a few fresh berries on top. This can also be used as a filling, spread or piped into another dessert recipe. From "Passover Desserts" by Penny W. Eisenberg. (Pareve)

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    Ingredients:

    Serves: 8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 inches of water in the bottom of a double boiler over medium-high heat.
    2. 2
      In a metal mixer bowl (preferably with a handle), or in the top of the double boiler, whisk the eggs. Gradually whisk in the sugar and water.
    3. 3
      With a portable electric beater, beat the eggs over the boiling water on medium speed for 3 minutes.
    4. 4
      Increase the speed to high and beat for 4 more minutes. The eggs should be very thick and pale. Make sure to keep the beater moving around the whole bowl to ensure that the eggs do not overcook.
    5. 5
      Remove from the heat. Continue to beat on high speed until the eggs cool, about 6 minutes.
    6. 6
      Return the bottom of the double boiler to a low heat. The water should be hot but not simmering.
    7. 7
      Put the chocolate and water in another mixer bowl, or in the top of the double boiler (clean), and place over the hot water.
    8. 8
      Allow the chocolate to soften and then stir with a whisk until the chocolate and liquid are smooth.
    9. 9
      Remove from the heat and whisk or beat in the softened margarine, 1 tablespoon at a time.
    10. 10
      On low, beat the chocolate into the eggs.
    11. 11
      Spoon into cups or a container and refrigerate.
    12. 12
      To use as a filling, beat the cold mousse until it darkens and becomes less spongy. Spread or pipe onto dessert.
    13. 13
      Out of cup, the mousse will be best if eaten within 3 days. Stirred down and used as a filling, it can keep up to 1 week.
    14. 14
      The stirred down version can be frozen for up to 3 months. Defrost in the microwave on the lowest setting. Heat in 10-second bursts, stirring in between.

    Ratings & Reviews:

    • on April 07, 2008

      45

      Excellent! this is very easy to make and used easily available ingredients so would be an excellent favourite standby dessert for unexpected guests. Please see my rating system: 4 wonderful stars for a delicious chocolate dessert kick that pleased everyone here who tried it. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Neoclassic Chocolate Mousse

    Serving Size: 1 (116 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 402.3
     
    Calories from Fat 308
    76%
    Total Fat 34.3 g
    52%
    Saturated Fat 13.1 g
    65%
    Cholesterol 105.7 mg
    35%
    Sodium 42.6 mg
    1%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 4.7 g
    18%
    Sugars 19.1 g
    76%
    Protein 6.9 g
    13%

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