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12 ounces semi-sweet chocolate
Slowly melt chocolate, butter, vanilla, coffee, and liqueur in double boiler over simmering water. Cool to room temperature.
Beat egg whiles in large bowl until frothy. Continue beating while adding 1/4 cup sugar. Beat until stiff peaks form.
In separate bowl, whip yolks with remaining 1/4 cup sugar until they double in volume and form a pale yellow ribbon.
Using a spatula, fold egg-yolk mixture into chocolate mixture. Then fold 1/4 of the egg whites into the chocolate. Gently fold the remaining whites into chocolate mixture. Spoon mousse into serving dishes. Chill 2 to 3 hours. Indulge!
Poster's Notes:
This recipe is based on a recipe for Chocolate-Orange Mousse found in "New Kosher Cuisine," a cookbook put together by the parents at the Solomon Schechter Day School in Newton, MA.
Posted by Joan Horowitz
Nutritional Info Per Serving: N/A
4 tablespoons butter or margarine
Dash of vanilla extract
4 tablespoons Sabra (a chocolate-orange liqueur)
2 tablespoons very strong coffee
6 eggs, separated, at room temperature
1/2 cup sugar
Here's a recipe my family uses at Pesach and whenever else my son Eli can talk me into making it. I have made it, btw, with egg substitute for the yolks and powdered egg whites when feeding people concerned about raw eggs, but the consistency isn't quite as good.