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Gil Marks
versatile Pareve Chocolate Mousse
 Olive Trees and Honey: A
Treasury of Vegetarian Recipes from Jewish
Communities Around the World Book Review by
Norene Gilletz
I asked Gil
if he also would share a favourite dessert
recipe with my readers. He suggested this
versatile chocolate mousse with its intense
flavour which comes from his book The World
of Jewish Entertaining. He believes that
dairy ingredients mute the flavour of
chocolate. This scrumptious dessert can be
used all-year round and is also excellent
for Passover. His motto is "Never serve a
dessert on Passover that you wouldn’t eat
the rest of the year!"
He offers 3 different, delicious ways to
serve this delectable mousse. The simplest
method is to serve it in individual dessert
dishes. A second option is to bake part of
the mousse mixture in a pie plate. It will
cave in after baking, forming a chocolate
shell that is then filled with the reserved
mousse. A third option is to bake part of
the mousse mixture as a sheet cake, then
fill it with the reserved mousse mixture and
roll it up to make a scrumptious
chocolate-filled log. The choice is yours -
so why not make all 3 versions! It’s perfect
to serve at your next gathering, barbecue or
any special occasion… |
Ingredients:
- 8 ounces
semisweet
chocolate
- 1/4 cup
water
- 8 large
eggs, separated
- 1
teaspoon vanilla extract
- Pinch of
salt
- 2/3 cup
granulated sugar
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1. In the top of a double boiler set over
barely simmering water, melt the chocolate
and water, stirring occasionally (about 10
minutes). Remove from the heat and beat in
egg yolks, 1 at a time. Stir in the vanilla
and salt.
2. Beat the egg whites until soft peaks
form. Gradually add the sugar, beating until
stiff and glossy (3 to 5 minutes). Fold ¼ of
the egg whites into the chocolate mixture,
then gently fold in the remaining whites.
3. Pour into a bowl or individual serving
dishes, cover, and chill until set (at least
4 hours).
Makes 8 to 10 servings.
CHOCOLATE MOUSSE PIE: Preheat oven to 350°
F. Grease a 9-inch pie pan and dust with
sugar. Pour 4 cups of mousse (above) into
prepared pan, reserving remaining mousse in
refrigerator. Bake until set (about 25
minutes). Cool for 30 minutes, then chill.
(Center will fall, forming a shell.) Pour
reserved refrigerated mousse into chocolate
shell. Refrigerate until serving time.
JELLY ROLL MOUSSE CAKE: Preheat oven to
350°F. Spoon 4 cups of mousse into a 15 ½-
by 10½-inch jelly roll pan lined with
parchment paper. Bake until firm (about 15
minutes). Transfer to a rack and let cool.
Invert onto a piece of parchment paper
placed on a flat surface, peel off the
paper, and spread with the remaining mousse.
Roll up from a long end. Refrigerate until
needed. Slice and serve. |
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Chocolate --
Pies |
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Cooking Tips:
Mousse is a form of creamy dessert typically
made from egg and cream, usually in combination with other
flavors such as chocolate or pureed fruit. The egg whites are
beaten before being incorporated into the other ingredients to
produce a light and fluffy yet extremely rich confection. It is
then chilled to maintain its aeration.
Once only a specialty of French restaurants, chocolate mousse
entered into American and English home cuisine in the 1960s.
Mousse-like desserts in middle America commonly go under
designations like "whip".
Depending on how it is prepared, it can range from light and
fluffy to creamy and thick. |
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