Chocolate Mousse


¾ cup nondairy creamer
4 cups miniature marshmallows
4 ounces bittersweet chocolate, broken into ½ to1-ounce pieces
¾ cup pareve whip
1 teaspoon vanilla

Combine nondairy creamer, marshmallows and chocolate in a medium pot. Melt over low heat, stirring constantly. When mixture is smooth, remove from heat and let cool slightly. Beat whip and vanilla together until stiff peaks form. Fold into chocolate mixture until completely incorporated. Refrigerate.

10 thoughts on “Chocolate Mousse

    • It makes about 8 to 12 servings, depending of course on the size of the servings and the appetite for rich chocolate dessert of the guests and family members!

    • If you make this with fluff instead you only need to use approximately 1 1/3 cup fluff, perhaps 1 2/3 cup. When you melt the marshmallows, 1 cup would yield about 1/3 cup fluff.

    • You could whip another cup of whipped topping and fold that in, but the marshmellows give it a nice thick gooey texture. Nondairy creamer is pareve milk, in the US it is made by coffee rich or mocha mix.

      • thank you very much for your answer i want something instead of marshmellows but something that gives the same result what can i use?

    • Sure. Just defrost in the refrigerator. You can also make it in mini cups and freeze those. It can be served semi-frozen too. Maybe drizzle with a hot chocolate sauce so you have the warm and cold effect.

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