Which brings me to the dessert demonstrated in my first 'Walking on Sunshine' workshop series which began last week. As this is a 'Meat & Pareve' class, I needed a non-dairy dessert as a finale. The problem with making a non-dairy dessert is that you more often than not have to use synthetic ingredients like margarine and non-dairy cream...and here is where my honesty gene kicked in. All the students who attended this first class loved the Iced Chocolate Mousse demonstrated that day....but the problem was that I struggled to genuinely enthuse about this recipe as I couldn't bring myself to promote using artificial ingredients.
I changed the set of recipes by the second lesson of the series to include entirely natural, pareve desserts that I CAN sell with real enthusiasm, but it seems a pity to deprive everyone of a seemingly popular dessert dish just because of my own prejudice.
The much maligned recipe for Iced Chocolate Mousse follows...and what's the bet it will become a fast favorite with family and friends.
Enjoy...and I'll continue my search to find a therapist to deal with my food issues.
ICED CHOCOLATE MOUSSE
250 grams dark chocolate
125 grams margarine
3/4 cups sugar
250 ml non-dairy cream
2 teaspoons vanilla
4 tablespoons extra sugar
1: Melt the chocolate and margarine in the microwave or on the stove.
2: Beat 7 egg whites adding 3/4 cup sugar slowly till thick.
3: Add the egg yolks to the melted chocolate and mix till smooth.
4: Fold egg whites and chocolate together, pour into a small bowl and freeze.
5: Beat cream, sugar & vanilla till firm then add 1 egg & beat one minute.
6: Pour cream mixture over chocolate mixture and freeze.
OPTIONAL: Make crunchy chocolate bases for mousse tartlets by melting 150 grams dark chocolate with 1/2 cup margarine and 1/4 cup syrup. Remove from heat and stir in 1/2 cup confectioners icing sugar and 2 cups cornflakes, press this mixture into base of cupcake tins and freeze till needed. If you don't need to make this pareve then gladly replace margarine with real butter and non-dairy cream with 100% cream.