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Parve
Medium
40 Minutes
Diets 
I recently ate a Shabbos meal at a friend’s house, and she served chocolate mousse for dessert. I was awed. Isn’t mousse reserved for the fanciest of sheva brachos? But it was so good I had to recreate it. Yield: 8 to 10 mousse cups
2 (16-ounce) containers whip, such as Kineret, whipped until stiff
1 bag Glicks Chocolate Chips
1/2 cup Gefen Cocoa
10 vanilla cookies, crumbled
1/4 cup brown sugar
3 teaspoons oil, such as Gefen Canola Oil
1/2 teaspoon Gefen Cinnamon
Preheat oven to 350 degrees Fahrenheit.
Melt chocolate chips in the microwave or in a pot on the stovetop.
In the bowl of an electric mixer, fold melted chocolate chips and cocoa into most of the whip (set aside approximately three-fourths cup for garnish) by gently mixing on low speed.
Pipe or spoon mousse into small serving bowls.
Combine crumb topping ingredients. Spread on a cookie sheet and bake for 10 minutes.
Once cool, sprinkle crumbs over mousse. Top with remaining whip.
Serve cold.
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Hi I once made this recipe before and it came out really good. I just tried to make it and a lot of the melted chocolate chips solidified into little icicles of chocolate. What can I do for this not to happen? Also it says a bag of gick chocolates chips how many ounces is that?
Hi Shaina, I’m sorry that happened! I’m glad that it came out well the first time. Make sure to mix it really well. For the Glicks chocolate chips – it’s 9 ounces. I hope it comes out delicious!
-Chana Tzirel from Kosher.com