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Parve
Hard
15 Servings
Allergens 
40 Minutes
Diets
A velvety coffee mousse atop a chewy, fiber-rich crust of pressed dates and toasted nuts, finished with a crunchy, caramelized praline dust for the ultimate contrast in texture. A decadent indulgence!
7 large Beleaves Medjool Dates, pitted and chopped
1 cup roasted mixed nuts
1 tablespoon Gefen Cocoa
pinch salt
3 3.5-ounce (100-gram) bars good-quality dark chocolate, such as Geneve
6 eggs, separated and divided
16 ounces (450 grams) pareve whipping cream
1 tablespoon Elite Instant Coffee, dissolved in 1 tablespoon boiling water
2 tablespoons Sabra Coffee Liqueur
1 cup roasted hazelnuts, skinned
1/2 cup sugar
1/2 teaspoon freshly squeezed lemon juice
pinch salt
Line a 9×13-inch (23×33-centimeter) pan with parchment paper. Pour the nuts into the pan in a single layer.
Place the sugar, lemon juice, and salt in a heavy-bottom small pot over medium- low heat. Cook for eight minutes, or until sugar is liquid and light amber in color. Do not stir; instead, swirl the pot to stop the sugar from burning in certain spots and to gather any sugar crystals.
Remove from heat. Quickly pour the caramelized sugar over the nuts as evenly as possible. Let cool and harden before breaking into shards or blending to dust in the food processor. Freeze until ready to use.
Line a 10-inch (26-centimeter) springform pan with parchment paper.
Soak the dates in hot water for 10 minutes and drain well.
Pulse the nuts in a food processor until finely ground. Add dates, cocoa, and salt and process until it forms a sticky dough. With wet hands, press the mixture firmly onto the bottom of the prepared pan. Freeze until ready to fill.
Place chocolate in a heatproof bowl on top of a double boiler. When mostly melted, add four egg yolks, two eggs, whipping cream, coffee, and coffee liqueur. Whisk for three to four minutes, until well incorporated. Remove from heat.
Beat the remaining four egg whites until stiff. Fold into the chocolate-coffee mixture with a spatula. Pour the mousse over the crust. Sprinkle with praline dust and freeze.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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