Chocolate Mousse Cake Parve
- 6 oz. Semi-sweet Chocolate
- 6 oz. Unsalted Margarine
- 3/4 cup Sugar
- 4 Eggs
- 1/3 cup Brewed Coffee
- 1 pint Parve Whipping Cream
Whip cream according to directions on carton. After whipping, place in freezer until needed.
Melt chocolate in a double boiler. Cream margarine and sugar. Slowly add COOLED chocolate.
Add eggs one at a time. Add coffee, then blend in the cream. Pour into 3 oz. cups and top as desired.
Topping suggestions: crushed macaroons, nuts, chocolate chips, cocont, etc.
Eileen Snyder, Seaford, New York