{"id":10106,"date":"2006-06-16T18:42:00","date_gmt":"2006-06-16T18:42:00","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/cream_filled_cups_and_chocolate_frosting\/"},"modified":"2017-04-10T03:02:26","modified_gmt":"2017-04-10T08:02:26","slug":"cream_filled_cups_and_chocolate_frosting","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/cream_filled_cups_and_chocolate_frosting\/","title":{"rendered":"Chocolate Mousse & Chocolate Frosting"},"content":{"rendered":"

Chocolate Mousse<\/strong><\/span>:<\/strong><\/h3>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • 300 g (1\u00bd cups) dark chocolate, chopped<\/em><\/li>\n
  • 2 Tablespoons Pareve milk<\/em><\/li>\n
  • 6 egg yolks<\/em><\/li>\n
  • 100 g (scant \u00bc cup) confectioner’s sugar<\/em><\/li>\n
  • 500 ml (2 cups) Pareve whipping cream<\/em><\/li>\n
  • Fresh berries (optional) for topping<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. 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)<\/li>\n
    2. Remove and cool slightly.<\/li>\n
    3. Place yolks and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy.<\/li>\n
    4. Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined.<\/li>\n
    5. Spoon into chocolate cups and chill for 4 hours, until set.<\/li>\n
    6. Top with fresh berries if desired.<\/li>\n<\/ol>\n
      \n

      Coffee Liqueur\u00a0Mousse<\/strong><\/span><\/h3>\n

      Ingredients<\/span>:<\/h4>\n
        \n
      • 2 (8 oz.) cartons non dairy whipped topping<\/em><\/li>\n
      • 1 Tablespoon sugar<\/em><\/li>\n
      • 2\u00bd teaspoons\u00a0cocoa<\/em><\/li>\n
      • 1\u00bd teaspoons instant coffee powder<\/em><\/li>\n
      • 6 Tablespoons coffee flavored liqueur<\/em><\/li>\n
      • Whipped cream, optional<\/em><\/li>\n
      • Chocolate sprinkles, optional<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. Whip non dairy topping until stiff.<\/li>\n
        2. Add sugar, cocoa and instant coffee and blend.<\/li>\n
        3. Add liqueur and stir gently with spatula.<\/li>\n<\/ol>\n
          \n

          Chocolate Frosting:<\/strong><\/span><\/h3>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • 1\/3 cup margarine, melted<\/em><\/li>\n
          • 1\/3 cup cocoa<\/em><\/li>\n
          • \u00bd teaspoon vanilla<\/em><\/li>\n
          • 2 cups powdered sugar<\/em><\/li>\n
          • 2 Tablespoons pareve milk (more as needed)<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. Whisk together margarine and cocoa.<\/li>\n
            2. Add vanilla.<\/li>\n
            3. Mix in powdered sugar gradually and alternate with milk.<\/li>\n<\/ol>\n

              Enjoy and let me know how you make out with the mousse. The Kitchener Rebbe<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

              Chocolate Mousse: Ingredients: 300 g (1\u00bd cups) dark chocolate, chopped 2 Tablespoons Pareve milk 6 egg yolks 100 g (scant \u00bc cup) confectioner’s sugar 500 ml (2 cups) Pareve whipping cream Fresh berries (optional) for topping Instructions: Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir<\/p>\n","protected":false},"author":93,"featured_media":40848,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-10106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nChocolate Mousse & Chocolate Frosting<\/title>\n<meta name=\"description\" content=\"Recipes for making pareve chocolate mousse, pareve chocolate liqueur mousse & pareve chocolate frosting from the KITCHENer Rebbe\" \/>\n<meta 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