Articles

Eggless Mocha Mousse

January 23, 2025

Styling and photography by Chay Berger

This dessert is simple to make but looks like you spent all day in the kitchen. The best part is that it tastes even better than it looks.

 

Yields 12–14 3” round silicon domes or approximately 24 2-oz. shot cups

 

Ingredients:

Mocha crumble:

¾ cup almond flour

¾ cup brown sugar

¾ cup cold margarine

½ cup flour

¼ cup cocoa

2 teaspoons instant coffee granules

 

Mousse layer:

3 7.5-oz. bars good quality dark chocolate, chopped small

2 teaspoons instant coffee

¼ cup sugar

1 tablespoon + 2 teaspoons corn syrup

1 cup water

Pinch salt

2 teaspoons gelatin, diluted in 10 teaspoons water (see note)

1 cup whipping cream

 

Whip layer:

1 cup whipping cream

1 tablespoon vanilla sugar

1 bar pareve Rosemarie chocolate, grated or shaved

 

Directions:

Preheat oven to 325°F.

Place all mocha crumble ingredients in a ziplock bag.

Mix well until crumbly.

Spread crumble evenly on a lined baking sheet.

Bake for 20–25 minutes until slightly hardened.

Cool and break into pieces for crumble.

Can be stored in an airtight container in freezer for several months.

To prepare mousse layer, place chopped chocolate and coffee in a heat-proof bowl.

In a small saucepan, bring sugar, corn syrup, and water to a boil.

Remove from heat and add gelatin.

Whisk until diluted.

Pour hot mixture over chocolate and whisk until all chocolate is melted and mixture is smooth. In bowl of a standing mixer, whisk whipping cream until stiff.

Then fold in chocolate mixture and combine until smooth.

Transfer to a piping bag fitted with a round tip.

To prepare whip layer, in a bowl of a standing mixer fitted with whisk attachment, whip whipping cream until stiff.

Add vanilla sugar.

Set aside for decorating mousse.

If making in individual glasses, place 1–2 tablespoons crumbs on bottom.

Pipe some mousse mixture on top, filling cup ¾ way.

Refrigerate for one hour.

Top with whip and chocolate shavings.

If making silicon molds, fill silicon molds ¾ way full with mousse.

Freeze for one hour.

Press crumb mixture on top.

Freeze until ready to serve.

Remove mousse from molds and plate about 10 minutes before ready to serve.

Pipe whip on top of plated mousse and sprinkle some chocolate shavings on top.

 

Note:

To use gelatine properly: Place 2 teaspoons gelatine in a plastic cup with 10 teaspoons water. Mix until gelatine is dissolved. Refrigerate for 10 minutes or until it hardens into a jello-like consistency. Then, it’s ready to be placed in hot water-sugar mixture.

 

Chumy Berger, personal chef, can be reached at 848-210-7973.