Non Dairy Chocolate Mousse Recipes

Steps:

• Break up or chop the chocolate and place it in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and allow the chocolate to melt, stirring occasionally. Once the chocolate has melted, remove it from the heat and let cool until tepid.
• In the meantime, put the egg yolks in a large bowl. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, using a handheld mixer, whip the egg whites to very firm peaks, about 5 minutes.
• When the chocolate has cooled, pour it into the bowl with the egg yolks and whisk well. Using a rubber spatula, stir in about one-third of the egg whites to lighten the mixture. Carefully spoon another third of the egg whites on top of the chocolate mixture and gently fold them in (do not stir). Add the remaining whites, folding just until the egg whites are incorporated.
• Spoon the mixture into ten 4- or 5-oz. (120- or 150-ml) ramekins or small coffee cups. Refrigerate for at least 2 hours, or overnight, until set.
• Serve the chocolate mousse cold, decorated with chocolate shavings, if desired.

Steps:

• Beat together margarine, sugar, cocoa, and eggs for about 2 minutes until mixture becomes a little separated. (i use an electric whisk).
• Add each egg one at a time to the mixture - beat after each egg.
• add vanilla.
• Beat for about 5 minutes until the mousse gets lighter (it starts off very dark, you will be able to see the difference).
• As you mix, make sure to scrape sides so everything mixes well.
• Pour into graham cracker crust and freeze.
• When frozen (I usually do this the next day) whip up the Rich Whip and spread over frozen mousse.
• Re-Freeze until ready to serve.

Steps:

• In a mixing bowl, cream the margarine.
• Add the sugar, vanilla and melted chocolate and beat until fluffy.
• Add the eggs and beat for 3 minutes until smooth and thick.
• Refrigerate until serving.