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Perfectly Simple Chocolate Mousse (Pareve)

12 ounces semisweet or bittersweet Chocolate, chopped
12 ounces Orange Marmalade
16 ounces liquid, Nondairy Whipped Topping mix
(Note: You can usually find this in 8 ounce carton in the frozen food case.
It is already sweetened and has a stabilizer. If necessary, you can
subtitute Whipping Cream, but you will need to sweeten it with 1/2 cup
Powdered Sugar)


Stir the Marmalade and Chocolate together in the top of a double boiler.
Stir them together over boiling water until completely melted. Set aside to

While the Chocolate mixture is cooling, whip the Whipped Topping mix in a
large mixing bowl until stiff.

Scoop a couple of large spoonfuls of the Whipped Topping into the tepid
chocolate mixture and stir together thoroughly. Pour the combined mixtures
into the rest of the Whipped Topping, and fold lightly until no streak remain.

This needs to chill in the refrigerator until set. That takes about a
half-hour if you spoon it into individual dishes, or two hours in a large
bowl. A very pretty way to serve this is in wine glasses with a few sliced,
sweetened Strawberries on top.

Copyright 2002 Eddy Robey

Eddy Robey M.A.
Like all Jewish mothers, I feed everyone in sight, and have been at work in the
kitchen for over 20 years. Correspondence should be addressed to
<> and will be read as soon as the dishes are done. You can
find many of my recipes online at the  Gantseh Megillah . Please feel free
to forward this to anyone you think would enjoy it, as long as you include my

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