Prep Cook Serves Ready In
5 minutes 15 minutes 12-15 portions 20 minutes plus overnight chilling

Passover Chocolate Mousse Recipe

A decadent dessert to enjoy for Passover or anytime.

This decadent chocolate mousse is made with milk, but you can easily make it non-dairy with a few minor changes. You will want to substitute almond milk for the whole milk and substitute a swiss-style meringue for whipped cream. Recipe follows.

Swiss Style Meringue appropriate for this batch is:

  • 120g egg whites (use 4 large eggs, separated)
  • 240g (1 ¼ cups) granulated sugar

Directions: In a KitchenAid bowl, mix the egg whites and sugar together, then place over a double boiler (a pot with boiling water). Using a spatula, mix well, scraping the bottom constantly to prevent the egg white from cooking — until the mixture is very hot to the touch. Then place on the mixer with the whip attachment and whisk on high speed until thick and cool. Use as a replacement for the whipped cream.

Read Chef Alex Levin’s full baking tips for Passover here

Ingredients

For the mousse:

  • 1 quart heavy cream
  • 7g (1 Tbsp) kosher-for-Passover gelatin
  • 460g (2 cups) Whole Milk
  • 764 g (1 pound 11 ounces) dark chocolate

For the macerated strawberries:

  • 1 quart strawberries
  • ½ cup sugar

Directions

  1. For the mousse, whip the quart of cream until peaks form. Reserve in the refrigerator.
  2. Pour the gelatin in a small metal bowl along with ¼ cup of milk. Let bloom for 5 minutes until the mixture is gelled.
  3. Meanwhile, place the dark chocolate in a large metal bowl.
  4. Warm the remaining milk in a pot and bring to a simmer, mix in the bloomed gelatin/milk mixture and melt thoroughly in the pot. Then pour the mixture over the chocolate.
  5. Emulsify the liquid into the chocolate with an immersion blender — blend until smooth. Cool the bowl to room temperature. (To do this rapidly, place the bowl in a pan layered with ice cubes, and mix until the temperature is cool.)
  6. Finally, fold in the whipped cream (or non-dairy meringue).
  7. Pour in individual glasses or in a large bowl. Let set up overnight in the refrigerator.
  8. For the strawberry garnish, hull and cut up the strawberries. Mix with the sugar and refrigerate for 24 hours. Then top the mousse with the macerated fruit.

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