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Parve
Hard
15 Servings
Allergens 
3 Hours, 30 Minutes
Diets
This layered dessert is a quick and simple one, but its beautiful presentation makes it look like you worked on it for hours! Yields 15 portions
2-and-1/2-inch scalloped-edged cookie cutter
2-and-1/4-inch round cookie cutter
pastry brush
textured chocolate sheet (available in baking supply stores) or Gefen Parchment Paper
pastry bag with a round tip
7 ounces softened margarine
1 cup confectioners’ sugar
1 large egg
1 cup flour
1 and 1/2 to 2 tablespoons Gefen Cocoa Powder
4 tablespoons Gefen Ground Almonds or almond flour
4 whole eggs
4 tablespoons sugar
12 ounces dark chocolate
2 tablespoons Manischewitz Honey
1 tablespoon ground coffee dissolved in a tablespoon of water
pint container (16 ounce) non-dairy whipping cream, such as Kineret Whipped Topping
6 ounces baking chocolate
gold or bronze-colored food coloring
In a mixing bowl or food processor, mix all the ingredients until a smooth, soft dough is formed.
Place the dough on parchment paper, cover with another sheet of parchment paper, and use a rolling pin to achieve a thin layer.
Transfer to the freezer for an hour and a half.
After it is chilled, use a two-and-a-half-inch scalloped-edged cookie cutter to cut circles from the frozen dough.
Place the circles of dough on a pan lined with parchment paper or on a silicone surface. Bake for 12-15 minutes in preheated 350 degrees Fahrenheit oven.
Let the cookies cool.
Beat the four eggs with the sugar for about eight minutes.
Melt the chocolate (in a microwave or double boiler).
With the mixer on low speed, slowly add the melted chocolate, honey, and dissolved coffee to the sugar and eggs mixture.
In a separate bowl, whip the non-dairy cream.
Fold the mixture of eggs and chocolate into the whipped cream.
Cool the mousse mixture for about an hour in the refrigerator.
Melt the chocolate and spread it thinly on the textured chocolate sheet (or parchment paper).
Let the chocolate return to room temperature and cut out circular discs that are slightly smaller than the diameter of the cookies.
Place in the freezer for 10 minutes.
Carefully release chocolate from the sheet. Use a brush to apply the food coloring.
Place the mousse in a bag with a large round tip (or no tip is okay too).
Place a cookie on your work surface and squeeze a large circle of mousse onto it. Place another cookie on the mousse and press down gently.
Use a little melted chocolate or a bit of mousse to paste the chocolate disc onto the top cookie.
Decorate as desired, using roasted nuts, dollops of mousse, and more gold food coloring. (See photo for suggestion.)
Photo by Shoshi Sirkis
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Cookie dough was too creamy and didn’t freeze at all. Also, the instructions say to roll it thinly, which results in a brittle cookie. Needs a lot of modifying or better directions.