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Parve
Medium
15 Servings
Allergens 
6 Hours
Diets
The inspiration for this dessert came from a chometzdig recipe. The Pesach version is at least as good, if not better! A layer of rich chocolate mousse, topped with a layer of citrus-laced creamy vanilla ice cream, and garnished with an amazing crunch. You’ll love it!
4 eggs, separated, plus 2 egg whites
2 tablespoons sugar
5 and 1/2 ounces (150 grams) chocolate, melted
1 teaspoon coffee liqueur (optional, but recommended), or 1/4 teaspoon coffee granules
4 eggs, separated
1/3 cup plus 1 tablespoon sugar
1 and 1/2 tablespoons Gefen Potato Starch
2 tablespoons Gefen Vanilla Sugar
3/8 cup orange juice
1 (8-oz./225-g.) container parve whipping cream
4–5 tablespoons nut oil
3/8 cup Gefen Potato Starch
1/2 cup plus 1 tablespoon Gefen Almond Flour
1/3 cup shredded coconut
3 tablespoons chopped filberts or nuts of your choice
Beat egg whites, adding sugar gradually, until stiff peaks form. Mix yolks into the melted chocolate. Add liqueur.
Fold both mixtures together. Pour into a nine- by 13-inch (20- by 30-centimeter) baking pan and freeze.
Beat egg whites, adding 1/3 cup sugar gradually, until stiff peaks form.
Add yolks and mix until incorporated.
Mix together potato starch, vanilla sugar, and remaining one tablespoon sugar in a small bowl.
Add to the mixture, alternating with the orange juice, mixing just until combined.
Beat the parve whipping cream and fold together with the egg mixture. Spread on top of frozen mousse, cover, and freeze.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix all ingredients in a small bowl.
Spread on a baking sheet lined with parchment paper and bake for 12 minutes or until fragrant and crunchy. Cool.
Sprinkle over dessert when serving.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz
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potato starch subtitute Im making this not on Pesach what would i use instead of potato starch?
You could use corn starch or flour.
ELEGANT LAYERED DESSERT What can I subsitute if I dont use whip on pesach?
I would use coconut cream (not milk), it has the same consistency as heavy cream and whips up nicely.
Yummy looking It says to make this in a 9×13 pan but the picture shows a round pan. What size round pan should this fill?
Since you do not need to bake the pie (we aren’t worried about how it will rise) you can play around with different shaped pans. If you accidentally use a pan that is too small, I would use the extra to make mini mousse cups.