This decadent chocolate mousse is made with milk, but you can easily make it non-dairy with a few minor changes. You will want to substitute almond milk for the whole milk and substitute a swiss-style meringue for whipped cream. Recipe follows.
Swiss Style Meringue appropriate for this batch is:
- 120g egg whites (use 4 large eggs, separated)
- 240g (1 ¼ cups) granulated sugar
Directions: In a KitchenAid bowl, mix the egg whites and sugar together, then place over a double boiler (a pot with boiling water). Using a spatula, mix well, scraping the bottom constantly to prevent the egg white from cooking — until the mixture is very hot to the touch. Then place on the mixer with the whip attachment and whisk on high speed until thick and cool. Use as a replacement for the whipped cream.
Read Chef Alex Levin’s full baking tips for Passover here.
Source: Jewish Living