Please enter the email you’re using for this account.
A decadent no-bake dark chocolate and coffee mousse cake over a rice crispy chocolate crunch base. Suitable for gluten-free individuals, and delightful for all.
3 and 1/2 ounces (100 grams) praline paste or chocolate spread
3 and 1/2 ounces (100 grams) Elite Milk Chocolate, chopped
2 and 1/2 ounces (75 grams) butter
2 and 3/4 ounces (80 grams) rice crispies (or crushed cornflakes)
1/2 teaspoon gelatin
2 teaspoons water
17 and 1/2 ounces (500 grams) Elite 70% Dark Chocolate
1 cup milk
2 teaspoons instant coffee powder
pinch of salt
3 egg yolks
2 tablespoons sugar
2 cups (17 ounces, or 500 milliliters) whipping cream
1 and 3/4 ounces (50 grams) Elite 70% Dark Chocolate, chopped
In a medium bowl, put together praline paste, chopped chocolate and butter, and melt in a microwave until everything is melted and the mixture is smooth.
Add rice crispies and stir until they are evenly coated.
Spread the coated rice crispies at the bottom of a round 24-centimeter (nine-inch) baking pan and press tightly to form a thin and relatively stable base.
Cool the base for half an hour in the freezer.
In a small bowl, mix gelatin and water and leave for about 10 minutes at room temperature until gelatin absorbs all the liquid.
Chop the chocolate, put in a bowl and melt in a microwave or double boiler until it is completely melted. Set aside.
Place milk, instant coffee and salt in a small pot and bring to a boil.
At the same time, whisk together egg yolks and sugar into a smooth mixture.
Temper the eggs: Pour one third of the hot milk mixture into the yolks while vigorously beating, until a smooth mixture is obtained. Return the egg yolk mixture to the pot and stir well.
Continue to cook the mixture on a low-medium flame, stirring with a spatula, until it slightly thickens and reaches a temperature of 180 degrees Fahrenheit (82 degrees Celsius).
Melt the gelatin in a microwave until it liquifies and add to the pot. Mix well.
Strain the mixture and add to the melted chocolate. Mix well until you get a smooth chocolaty mixture. Cool for about 15 minutes at room temperature.
In a mixer bowl, whip the cream until firm but soft. Fold the whipped cream into the chocolate mixture until you get a smooth mousse.
Pour the mousse mixture over the base and smooth out the top. Cool the cake in the freezer for at least five to six hours, preferably overnight.
Remove the frozen cake from the baking pan and decorate with grated chocolate.
Defrost for several hours in the refrigerator before serving.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation