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Jewish Recipes --> Recipes --> Desserts --> Pies

Gil Marks versatile Pareve Chocolate Mousse

Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World Book Review by Norene Gilletz

I asked Gil if he also would share a favourite dessert recipe with my readers. He suggested this versatile chocolate mousse with its intense flavour which comes from his book The World of Jewish Entertaining. He believes that dairy ingredients mute the flavour of chocolate. This scrumptious dessert can be used all-year round and is also excellent for Passover. His motto is "Never serve a dessert on Passover that you wouldn’t eat the rest of the year!"

He offers 3 different, delicious ways to serve this delectable mousse. The simplest method is to serve it in individual dessert dishes. A second option is to bake part of the mousse mixture in a pie plate. It will cave in after baking, forming a chocolate shell that is then filled with the reserved mousse. A third option is to bake part of the mousse mixture as a sheet cake, then fill it with the reserved mousse mixture and roll it up to make a scrumptious chocolate-filled log. The choice is yours - so why not make all 3 versions! It’s perfect to serve at your next gathering, barbecue or any special occasion…

Recipe Ingredients:
  • 8 ounces semisweet chocolate
  • 1/4 cup water
  • 8 large eggs, separated
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2/3 cup granulated sugar

1. In the top of a double boiler set over barely simmering water, melt the chocolate and water, stirring occasionally (about 10 minutes). Remove from the heat and beat in egg yolks, 1 at a time. Stir in the vanilla and salt.

2. Beat the egg whites until soft peaks form. Gradually add the sugar, beating until stiff and glossy (3 to 5 minutes). Fold ¼ of the egg whites into the chocolate mixture, then gently fold in the remaining whites.

3. Pour into a bowl or individual serving dishes, cover, and chill until set (at least 4 hours).

Makes 8 to 10 servings.

CHOCOLATE MOUSSE PIE: Preheat oven to 350° F. Grease a 9-inch pie pan and dust with sugar. Pour 4 cups of mousse (above) into prepared pan, reserving remaining mousse in refrigerator. Bake until set (about 25 minutes). Cool for 30 minutes, then chill. (Center will fall, forming a shell.) Pour reserved refrigerated mousse into chocolate shell. Refrigerate until serving time.

JELLY ROLL MOUSSE CAKE: Preheat oven to 350°F. Spoon 4 cups of mousse into a 15 ½- by 10½-inch jelly roll pan lined with parchment paper. Bake until firm (about 15 minutes). Transfer to a rack and let cool. Invert onto a piece of parchment paper placed on a flat surface, peel off the paper, and spread with the remaining mousse. Roll up from a long end. Refrigerate until needed. Slice and serve.

Chocolate -- Pies

 
Cooking Tips: 

Mousse is a form of creamy dessert typically made from egg and cream, usually in combination with other flavors such as chocolate or pureed fruit. The egg whites are beaten before being incorporated into the other ingredients to produce a light and fluffy yet extremely rich confection. It is then chilled to maintain its aeration.

Once only a specialty of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s. Mousse-like desserts in middle America commonly go under designations like "whip".

Depending on how it is prepared, it can range from light and fluffy to creamy and thick.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods