Chocolate Mousse
300 g (1 1/2 cups) dark chocolate, chopped
2 tablespoons Pareve milk
6 egg yolks
100 g (scant 1/4 cup) confectioner's sugar
500 ml (2 cups) Pareve whipping cream
Fresh berries (optional) for topping
Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick).
Remove and cool slightly.
Place yolks and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy.
Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.
Spoon into chocolate cups and chill for 4 hours, until set.
Top with fresh berries if desired.
COFFEE LIQUEUR MOUSSE
2 (8 oz.) cartons non dairy whipped topping
1 tbsp. sugar
2 1/2 tsp. cocoa
1 1/2 tsp. instant coffee powder
6 tbsp. coffee flavored liqueur
Whipped cream, optional
Chocolate sprinkles, optional
Whip non dairy topping until stiff. Add sugar, cocoa and instant coffee and blend. Add liqueur and stir gently with spatula.
CHOCOLATE FROSTING:
1/3 c. margarine, melted
1/3 c. cocoa
1/2 tsp. vanilla
2 c. powdered sugar
2 tbsp. pareve milk (more as needed)
Whisk together margarine and cocoa. Add vanilla. Mix in powdered sugar gradually and alternately with milk.
Enjoy and let me know how you make out with the mousse. The Kitchener Rebbe