Decadent Chocolate Mousse (for Passover and Year -Round)
Because matzoh meal makes almost anything taste like Passover (but with less taste), I've been recreating and/or collecting recipes that are inherently chametz-free (pronounced HA-metz, these are foods containing leavening or grains prohibited during the 8 days of Passover). Such as this chocolate mousse.
The recipe has taken the internets by storm! Two ingredients! Three if you count the guilt when you eat the entire batch yourself it's so good. It's relatively quick to make (especially if you have a pesadik electric hand mixer). But if you don't, it only takes about 5-10 minutes or so to whip up, depending upon the size of the hand whisk at hand, even if you have to stop in the middle because the dog barfed on the rug (don't ask, but this is still better than last week when Cujo ate something he shouldn't and left land mines all over the living room floor for days ... but I digress). If you don't own a mixer or whisk for Passover because you never needed one before, go out and buy one now, either or both of them, just for this. You and your family will thank me later.
Remember how in the past I warned you not to let any moisture sneak into the chocolate to prevent it from seizing? Neither do I, but you can ignore it. Here, all that whisking creates a suspension (sort of like mayonnaise), encasing the water droplets within the cocoa butter, and along with trapped air bubbles, creates the mousse magic.
Most other recipes recommend the use of bittersweet chocolate, but I think that makes it way too chocolatey, even for me and I am a choco-addict. I use semi-sweet chocolate chips isntead and the result is amazing enough to serve at both your seders. I added an extra tablespoon of chips in order to correct the amount of fat needed for the mousse to set up properly. If for some reason yours doesn't, or conversely hardens too much, simply nuke the bowl a minute or two to remelt the chocolate, then repeat the ice bath/whisking, adding more chocolate or water depending which
Decadent Chocolate Mousse
Lightly adapted from Genius Recipe
ice cubes and cold water
1 cup plus 1 Tbl. parve semi-sweet chocolate chips
3/4 cup water
whipped topping and/or nuts (optional)
Add a cup or two of ice cubes into a large bowl. Place a smaller bowl on top of the cubes. Carefully add water to the larger bowl until the water comes up the sides of the smaller bowl a few inches. Set aside.
|Clump and Seize|
Combine chocolate chips and water in a 1 quart saucepan. Heat over medium heat, stirring constantly. The chocolate will start to clump, then eventually melt. Remove from heat and continue to stir just until the chocolate melts completely.
|Note the teensy-tiny whisk. Still came out good.|
Carefully pour the chocolate mixture into the prepared smaller bowl. If using a whisk, whisk like mad for 5 minutes or so, or until the mixture cools, starts to lose its sheen and becomes the consistency of thick sauce. If using an electric mixer, this could happen in a couple of minutes so don't daydream.
Pour or spoon thickened mixture into 4 dessert cups. Refrigerate for 30 minutes before serving. If desired, garnish with whipped topping and/or nuts to look fancy-schmancy. Cover if storing for more than 30 minutes. Will keep up to two days, covered and refrigerated.