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NON-DAIRY CHOCOLATE MOUSSE
submitted by Judy Greenspan

1/2 lb semi-sweet chocolate or chocolate chips
1/4 cup water
1/2 cup sweet wine
5 eggs, separated
1/4 cup sugar
1/2 teas vanilla 

Melt chocolate in top of double boiler with water and wine. Keep stirring until very smooth.  Add more wine if it is too thick.  Remove top of double boiler and cool the chocolate.

Beat yolks with sugar until very light and fluffly.  Add yolks to cooled chocolate and return to double boiler.  Heat until mixture is very warm to kill any bacteria that might be in the raw yolks.  Mix continuously while heating.  Don't let it get too hot or it will curdle.

Beat egg whites until stiff.  Fold into warm chocolate mixture carefully.  Add vanilla.  Let set 8 hours in refrigerator before serving.

Yield:  6 to 8 servings.