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6 ounces pareve semi-sweet chocolate chips
In a food processor fitted with a metal blade, finely chop the chocolate, with the machine running pour the boiling water through the feed tube and process until the chocolate is completely melted. Add the oil and the wine and process until mixture is well blended and smooth.
In a large mixing bowl whip the egg white substitute until foamy, then gradually add the sugar and continue to beat until white shiny peaks form.
Gently fold the chocolate mixture into the egg whites until no traces of white remain.
Divide into individual serving bowls and refrigerate until ready to serve (best if made a few hours in advance). Can be garnished with chocolate shavings, pareve whipped topping, a strawberry. I like to serve it in tall goblets.
Poster's Notes:
Posted by Judith Amrani
Nutritional Info Per Serving: N/A
1/2 teaspoon instant coffee
1/3 cup boiling water
2 tablespoons oil
1/4 cup sweet wine (can substitute orange juice)
Egg white substitute equivalent to 4 egg whites
1/3 cup sugar (increase to 1/2 cup if sweeter mousse is desired)
I've been making a similar version of this dessert for years with raw eggs (and worrying about it). I was very happy to see this version that uses egg white substitute. It tastes incredible, people can hardly believe that this dish is pareve. I use KLP chocolate chips every year, in fact, I never made it with "better" chocolate and it always comes out perfect.