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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



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