I’m always looking for a good Passover dessert and my litmus test for whether something is ‘good’ is whether you would alsoeat it the rest of the year. My chocolate mousse recipe, inspired by this recipe fromThe New York Times achieves just that: good enough to eat all year round, but no chametz (leavened bread products)!
You can either make the chocolate mousse plain and serve with berries, or make it into a trifle as I have done here.
All Year-Round Chocolate Mousse
For dark chocolate mousse:
11 ounces bittersweet chocolate
8 large eggs, separated
3/4 cup sugar
1/2 cup extra-virgin olive oil
1 tablespoon orange zest
1-2 tablespoons kosher for Passover alcohol (optional)
raspberries or strawberries for garnish
For white chocolate mousse: Use this recipe by Claire Robinson. (optional)
In a double boiler, melt chocolate over low heat or melt chocolate in batches in the microwave, stirring after 30 seconds. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy, orange zest and melted chocolate.
Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
Fold whites into chocolate mixture so that no white streaks remain.
If you’re making a trifle, add first layer of dark chocolate mousse (about half) to glass bowl. Cover with plastic and refrigerate for 30 minutes.
Add layer of white chocolate mousse. Cover with plastic wrap and refrigerate for 30 minutes.
Add last layer of dark chocolate mousse and garnish with berries, candied orange peel or mint. Keep in the fridge until serving.