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Parve
Medium
15 Servings
Allergens 
3 Hours
Diets
A thin layer of chocolate-flecked sponge cake, topped with the creamiest mocha nougat mousse ever. The coconut oil gives it a velvety texture that’s irresistible. My testers all said that it tastes chometzdig!
4 eggs, separated
pinch salt
1/2 cup sugar
2 tablespoons walnut oil
1 teaspoon freshly squeezed lemon juice or Heaven & Earth Lemon Juice
1/4 cup Gefen Potato Starch, sifted
3 squares of a 3- and- 1/2-ounce (100-gram) bar parve chocolate with nougat filling, grated (1/4 bar)
melted chocolate, for garnish shapes
remaining 3/4 of the nougat chocolate bar
4 small squares of a 3- and- 1/2-ounce (100-gram) bar 72% bittersweet chocolate (1/6 bar)
1/2 cup coconut oil
4 eggs
1/2 cup sugar
1 tablespoon kosher l’Pesach coffee liqueur, or to taste
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine- by 13-inch (20- by 30-centimeter) pan with Gefen Parchment Paper.
In a medium bowl, beat egg whites, adding one at a time, on low speed until frothy. Add salt and turn to high speed, then add sugar gradually until stiff peaks are almost formed. Decrease speed and add yolks, oil, and lemon juice, alternating with potato starch. Fold in the grated chocolate. Pour into prepared pan and bake for 25 minutes or until golden. Cool completely before pouring mousse on.
For the mousse: Melt both chocolates and coconut oil in the microwave, at 30-second intervals, until smooth. Meanwhile, beat eggs and sugar at high speed until light and lemon-colored. (No need to wash the mixing bowl after preparing the base.) Fold in melted chocolate mixture. Add coffee liqueur and mix until incorporated. Refrigerate until base is cooled completely. Pour over base and freeze.
Once frozen, cut into circles with a cookie cutter or into squares or fingers.
For the garnish: Drizzle melted chocolate onto a piece of parchment paper to form desired shapes. Allow to harden, then store in an airtight container until ready to use.
Photography: Moishe Wulliger Food Styling: Renee Muller
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