Best Passover Chocolate Mousse Pie Recipes

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CHOCOLATE MOUSSE CAKE FOR PASSOVER



Chocolate Mousse Cake for Passover image

This is a great Passover dessert or for all year round. I got this out of the Spice and Spirit cookbook. It is a family favorite.

Provided by Chava Cohen

Categories     Dessert

Time 50m

Yield 1 tube pan, 16 serving(s)

Number Of Ingredients 6

1/2 cup margarine
7 eggs, separated
1/4 cup sugar
3/4 cup sugar
7 ounces chocolate chips
1 teaspoon vanilla

Steps:

  • Beat egg whites with 1/4 cup of sugar and set aside.
  • In a saucepan, melt chocolate chips, and margarine.
  • Remove from heat and let cool a few minutes.
  • Beat egg yolks, with 3/4 cup sugar and vanilla.
  • Add melted chocolate and mix.
  • Fold in egg whites.
  • Pour half in to a greased springform or tube pan. Put rest in refrigerator.
  • Bake at 350 for 30 minutes. It will rise nicely and then fall.
  • When it is cool, pour rest of refrigerated mixture on top and put in freezer for several hours.

PASSOVER CHOCOLATE MOUSSE CAKE



Passover Chocolate Mousse Cake image

This flourless chocolate cake for Passover has just four ingredients-dark chocolate, sugar, eggs, and butter-and is incredibly easy to whip up.

Provided by Benedetta Jasmine Guetta

Yield Makes one 9-inch cake

Number Of Ingredients 5

10.5 oz. (300 g) dark chocolate, preferably 60 to 70% cacao
6 Tbsp. (90 g) unsalted butter, margarine, or dairy-free butter substitute
6 large (300 g) eggs, separated
¼ cup plus 3 Tbsp. (90 g) sugar
Chocolate shavings, for decoration (optional)

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23-cm) springform pan with parchment paper.
  • Break up or chop the chocolate and place it in a heatproof bowl with the butter or margarine. Set the bowl over a saucepan of barely simmering water and allow the chocolate and butter to melt, stirring occasionally. When everything has melted, remove from the heat and let cool to room temperature.
  • In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
  • When the melted chocolate mixture has cooled, add it to the egg yolks, along with the sugar, and whisk well.
  • Using a rubber spatula, stir about one-third or less of the egg whites into the chocolate mixture to lighten it. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in. Add the remaining whites and fold them in just until incorporated.
  • Transfer half of the batter to another bowl and set aside in the refrigerator.
  • Pour the remaining batter into the prepared pan and bake for 20 minutes: it will turn into a soft, moist cake. Remove from the oven and let cool completely in the pan.
  • When the cake has reached room temperature, pour the reserved chocolate mousse on top of it. Refrigerate the mousse cake, uncovered, for at least 2 hours, or overnight, until set.
  • When you're ready to serve, run a sharp thin-bladed knife around the cake's edges and then remove the sides of the springform pan. Peel the paper from the bottom, and place the cake on a serving platter. Serve cold, decorated with chocolate shavings, if desired.
  • Leftover cake will keep in the refrigerator, wrapped in aluminum foil, for a couple of days.

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