- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Refreshing mint adds a wonderful twist to this favorite. If you like a stronger mint flavor, use two mint-flavored bars. My taste testers preferred it with one of each. Enjoy! Yield: 12 mousse cups
8 eggs, separated (you will use only 4 of the yolks for this recipe)
3 and 1/2 ounces (100 grams) mint-flavored bittersweet chocolate
3 and 1/2 ounces (100 grams) excellent quality bittersweet chocolate
4 tablespoons Gefen Confectioners’ Sugar
1 tablespoon coffee granules, dissolved in 2 tablespoons hot water
3 and 1/2 ounces (100 grams) good quality chocolate
6–8 tablespoons pareve whipping cream
crushed peppermint candies or chocolate mints (optional)
Melt the chocolate in a double boiler (or a bowl placed on top of a pot of boiling water). Once fully melted, add the four yolks slowly, mixing constantly as you stir them in.
Meanwhile, beat all eight egg whites. When almost stiff, add confectioners’ sugar and beat until stiff peaks form.
Add the dissolved coffee to the chocolate mixture and combine well. Fold the chocolate mixture into the whites until just combined. Divide among individual glass cups or dessert bowls. Place in the freezer.
Melt the chocolate. Once melted, add the pareve whipping cream and stir. Pour over the frozen mousse and freeze again.
Top with crushed peppermint candies or chocolate mints if desired.
Food and Prop Styling by Chana Rivky Klein
Photography by Felicia Perretti
How Would You
Rate this recipe?
Please log in to rate
Egg whips flopping Should the Chocolate mixture be completely cold?
I wouldn’t cool it completely, because it will be difficult to pour and mix. Try adding a bit more confectioner sugar to help set the egg whites. I have never tried this recipe, and it could be that the mixture should be somewhat runny and that is why you have to freeze it before going on to the next step.
So!
When I fold the chocolate mixture into my whipped up egg whites (step 3), the whites lose all their air and flop down (which makes sense to me – I have this light mixture of egg whites and confectioners sugar and I’m adding a hot heavy choc mixture). I end up with a thin runny mixture. What am I doing wrong?
First of all. you can dissolve the coffee in cold water. I do it all of the time and works fine. The chocolate mixer should be cooled down a bit. It will cool when you add the yolks. Make sure the egg whites are stiff enough, then add the chocolate mix. Should work. Fold it in slowly.