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.
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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
- For the mousse, whip the quart of cream until peaks form. Reserve in the refrigerator.
- Pour the gelatin in a small metal bowl along with ¼ cup of milk. Let bloom for 5 minutes until the mixture is gelled.
- Meanwhile, place the dark chocolate in a large metal bowl.
- 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.
- 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.)
- Finally, fold in the whipped cream (or non-dairy meringue).
- Pour in individual glasses or in a large bowl. Let set up overnight in the refrigerator.
- 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.
