One of my go-to recipes for a quick and satisfying pareve—that is, dairy-free—dessert is my grandmother’s mousse al cioccolato. I don’t like recipes that call for milk substitutes to make a recipe pareve, because the results often end up being a disappointment. Instead, you can make this easy chocolate mousse with just two ingredients: fresh eggs and good-quality dark chocolate. The result is slightly richer than your typical mousse and resembles a deep, dark, and spoonable chocolate ganache. In an extra bit of fun, this mousse can be easily turned into a Passover-friendly flourless chocolate cake as well.
Pick a chocolate that’s dark but not too dark: I prefer one with a 60 to 70% cacao content. A lower percentage will still work; a higher one will not work well. If you want to keep this dessert dairy-free, do check ingredients on the chocolate label before you buy. This mousse is rich, so it’s best served in small portions.
If you’re pregnant or want to avoid eating uncooked eggs for another reason, you can buy pasteurized egg whites and use regular egg yolks, but “pasteurize” them at home with the chocolate. It’s easy: Just cook the egg and chocolate mixture over very low heat, stirring constantly, until a candy thermometer reads 149°F (65°C), then set aside to cool before proceeding. To get pasteurized egg whites to form stiff peaks, add a splash of lemon juice or a pinch of cream of tartar to the bowl.
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