Irresistible Chocolate Mousse with Cookie Topping

Faigy Murray Faigy Murray
1.0 (1 reviews)

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

40m 8
Medium Vegetarian Pescatarian Vegan Parve

Contains: Gluten, Wheat

Directions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Melt chocolate chips in the microwave or in a pot on the stovetop.

  3. 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.

  4. Pipe or spoon mousse into small serving bowls.

  5. Combine crumb topping ingredients. Spread on a cookie sheet and bake for 10 minutes.

  6. Once cool, sprinkle crumbs over mousse. Top with remaining whip.

  7. Serve cold.

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1 Comment

Shaina Cherniak •

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?

Chana Fox Kosher.com Team •
Reply to Shaina Cherniak

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