Passover chocolate mousse

greenfire

Mon, Apr 28 2008, 2:14 am

is richs whip kosher for pesach ?!?!?!

chocolate moose

Mon, Apr 28 2008, 10:24 am

something is. I see something in the freezer, and have for yearsalready ...

bashinda

Mon, Apr 28 2008, 4:43 pm

can I leave out the vanilla? You should have posted this erev Pesach. Oh well. for next year, thanks Greenfire Smile

jem

Fri, Feb 27 2009, 5:37 am

I think I am going to make the chocolate mousse for shabbos.sounds light and tasty.just my style. Music

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greenfire

Fri, Feb 27 2009, 9:21 am

there are better mousse recipes for when it's NOT pesach ...

greenfire

Sun, Mar 29 2009, 11:48 am

okay time to whip up the chocolate mousse for pesach ... Mr. Green

#1cook

Wed, Apr 01 2009, 9:46 pm

thanks will try it Very Happy

bazoooooks

Fri, Apr 03 2009, 8:00 am

I'd like to do this recipe today. I obviosly need to freeze it as it is for next week- my question- The day I need to derve it, should I just take it out from the freezer immediately before serving, or within the hour, or should I put it from the freezer into the refrigerator a day or so before. I dont want it to melt, or fall apart, obviously.
Any suggestions please?
Thanks.
(This recipe looks amazing-thanks for it!)

greenfire

Fri, Apr 03 2009, 8:26 am

once you freeze the mousse you cannot defrost it - other than a few minutes before - maybe 10 - to ease the cutting ...

you know those raspberry kedem syrups ... makes for a nice little topping or you can pour a little on the plate before placing the mousse ...

bazoooooks

Fri, Apr 03 2009, 8:36 am

So not to drive you crazy and to make sure I understand....

It is OK to make it today and take it out 10 minutes before serving to cut??

It taste fine after being frozen?

Or is it worth the effort to do it next week erev Yom Tov and it will taste better if I refrigerate it?

Thanks

greenfire

Fri, Apr 03 2009, 11:50 am

most people I know freeze it ... I usually freeze one and refridgerate the other - but I make mine erev yom tov ... I do not cook in advance ...

whichever way is best for you - it'll work both ways and taste yummy both ways

#1cook

Fri, Apr 03 2009, 2:37 pm

made mine last night it looks delicious!

thanks green Mr. Green

pinkheart

Mon, Apr 06 2009, 12:52 pm

made it yesterday, it was yummy!

Inspired

Mon, Apr 06 2009, 1:06 pm

Can you cook the whole thing? We can't eat raw eggs.

greenfire

Mon, Apr 06 2009, 2:15 pm

yeah - sure - but then it won't be a mousse - a soufle perhaps ...

TzipG

Tue, Apr 07 2009, 6:37 am

I dont eat raw eggs either. for a few years someone was selling pasteurized eggs (in liter cartons, either whites, yolks or whole eggs) BUT - I can't find anyone selling this year. my mother told me about a trick she learned from martha stewart - it's a patchka, but it lets me eat my mousse and ice cream without worrying about salmonella.

basically, you put the separated egg whites with the sugar (VERY IMPORTANT) on a double boiler and stir constantly until the whites (they will get frothy) reach 160 degrees F. immediately take off the flame or else they will start to cook. basically the sugar helps keep it from cooking. 160 will kill any bacteria. I use a candy thermometer (I have a separate one for pesach)

the yolks I do the same thing after melting chocolate (I use real choc in my mousse - richer flavor than cocoa powder) I melt the chocolate on a double boiler and then temper the egg yolks before mixing them in.(slowly add a few spoonfuls of the hot choc to the yolks. mix well, then pour all the eggs into melted choc on the double boiler) stir constantly until 160. it will thicken slightly.

voila! safe to eat raw eggs!

greenfire

Tue, Apr 07 2009, 8:44 am

I once did that when I was 10 with the yellows and melted chocolate ... been a long time since ...

greenfire

Fri, Mar 26 2010, 10:45 am

fyi

greenfire

Thu, Mar 21 2013, 5:27 pm

fine ~ I'll share my secret recipe Tongue Out

greenfire

Sun, Apr 13 2014, 10:52 am

bump for passover 2014 ... yeah I'm late as usual ~ think of me & have FUN !!! Tongue Out