top of page

Chocolate Mousse

(by Jeanne Hunter)


6 oz. fine imported dark chocolate

1 c. heavy cream

6 eggs, separated

1 t. vanilla extract

whipped cream and chocolate shavings for garnish

In the top of a double boiler, melt the chocolate.

Add egg yolks one at a time, stirring constantly.

Add vanilla extract.

Whip egg whites to soft peaks, and gently fold in.

Scrape mixture into a serving bowl or individual dishes, and refrigerate for at least 2 hours.

Garnish with whipped cream and chocolate shavings.


(Read Sole Custody, the story that accompanies this recipe.)

Recent Posts

See All

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Gołąbki (Crispy Fried Cabbage)

(by Laurel DiGangi) 5 c. cooked white long grain rice 1 1/2 large onions, finely chopped 1 - 2 T. butter 3 lb. ground beef salt, pepper, and garlic powder to taste 2 eggs 2 large heads of cabbage butt

bottom of page