Chocolate Mousse (Parve)

Written by
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
Learn about our editorial process
Giora Shimoni
Published on 02/04/20 by Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
Learn about The Spruce Eats's Editorial Process

Updated 02/04/20

Chocolate mousse
Anna Kurzaeva / Getty Images
  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Cooling Time: 6 hrs
  • Yield: 1 bowl (3 servings)
Nutritional Guidelines (per serving)
660 Calories
46g Fat
36g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 bowl (3 servings)
Amount per serving
Calories 660
% Daily Value*
Total Fat 46g 59%
Saturated Fat 23g 114%
Cholesterol 420mg 140%
Sodium 235mg 10%
Total Carbohydrate 36g 13%
Dietary Fiber 8g 29%
Protein 20g
Calcium 118mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious chocolate mousse recipe always gets rave reviews. Whip some up for a party or just the next time you're craving a chocolatey treat! Make sure to use parve chocolate and parve margarine for the mousse to be true parve. 

Ingredients

  • 6 eggs (yolks and whites separated, discard one of the yolks)
  • 8 ounces/250 grams of good quality bittersweet chocolate (parve)
  • 1 ounce/25 grams margarine (parve)
  • 1 teaspoon coffee (dissolved in 2 tablespoons of boiling water)
  • Optional: 1 tablespoon liquor of your choosing

Steps to Make It

  1. Gather the ingredients.

  2. Place the chocolate and margarine in a double boiler.

  3. As they begin to melt, add the coffee mixture.

  4. Meanwhile, whisk the egg whites until stiff.

  5. Once the chocolate and margarine have melted, turn off the flame and add the egg yolks and liquor mixing well.

  6. Fold the chocolate mixture into the egg whites with a metal spoon, being careful not to beat.

  7. Put the mixture into a deep Pyrex dish.

  8. Refrigerate until set, at least 6 hours or overnight.

  9. Serve and enjoy!

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.