Elegant Layered Passover Dessert

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!

Directions

For the Mousse

1. Beat egg whites, adding sugar gradually, until stiff peaks form. Mix yolks into the melted chocolate. Add liqueur.

2. Fold both mixtures together. Pour into a nine- by 13-inch (20- by 30-centimeter) baking pan and freeze.

For the Ice Cream

1. Beat egg whites, adding 1/3 cup sugar gradually, until stiff peaks form.

2. Add yolks and mix until incorporated.

3. Mix together potato starch, vanilla sugar, and remaining one tablespoon sugar in a small bowl.

4. Add to the mixture, alternating with the orange juice, mixing just until combined.

5. Beat the parve whipping cream and fold together with the egg mixture. Spread on top of frozen mousse, cover, and freeze.

For the Crunch

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2. Mix all ingredients in a small bowl.

3. Spread on a baking sheet lined with parchment paper and bake for 12 minutes or until fragrant and crunchy. Cool.

4. Sprinkle over dessert when serving.

Tips:

This crunch can be made in advance and frozen. Double it and use on other desserts as well.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis
Assisted by Simmy Horwitz

Recipe tags

Brynie greisman Chocolate mousse Crunch topping Elegant desserts Freezer-friendly Gluten free Gluten-free desserts Ice cream Ice cream pie Kosher for passover Layered desserts Make ahead Pesach Two-tone

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Shulamit Heller

4 years ago

potato starch subtitute Im making this not on Pesach what would i use instead of potato starch?

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So}mouwmin

4 years ago

Reply to Shulamit Heller

You could use corn starch or flour.

Esti

4 years ago

ELEGANT LAYERED DESSERT What can I subsitute if I dont use whip on pesach?

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So}mouwmin

4 years ago

Reply to Esti

I would use coconut cream (not milk), it has the same consistency as heavy cream and whips up nicely.

Sef Rosen

4 years ago

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?

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So}mouwmin

4 years ago

Reply to Sef Rosen

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.