PASS OVER THE CASHEW BALLS
Espresso chocolate mousse
Chocolate mousse is one of my favourite and classic desserts for Pesach as it is easy to make and can be prepared ahead of time. I love the coffee in this recipe as it lifts it. Being Italian I prefer using espresso coffee, but you can replace it with a strong black coffee instead or even decaffeinated. Serves: 6-8 Preparation: 20 minutes + 2 hours refrigeration
INGREDIENTS
200g dark chocolate 150ml espresso coffee or strong black coffee 2 egg yolks 2 tbsp caster sugar 4 egg whites A pinch of salt Fresh berries and mint and/or roasted hazelnuts to decorate (optional)
METHOD
Break the chocolate into pieces and place it in a bowl or saucepan over another bigger saucepan filled with gently simmering water. Add the coffee and stir with a hand whisk until melted.
Meanwhile, beat the egg yolks with the sugar in a separate mixing bowl, either by hand or with an electric hand mixer.
Once the chocolate has melted, add it to the yolks and sugar mixture. Stir well and leave to cool for 5 minutes.
In a separate bowl, beat the egg whites until very stiff. Slowly add the egg whites to the yolk and chocolate mixture, folding in one large spoonful at a time. Once all the egg white is fully blended with the chocolate mixture and there are no lumps, the mousse is ready.
Place in a serving bowl or small individual ramekins and refrigerate for at least a couple of hours or until the mousse is set.
Before serving, decorate the mousse with fresh berries and a couple of fresh mint leaves or for a crunchy texture sprinkle with chopped roasted hazelnuts.
Serve chilled.
Who needs flour if there is chocolate? JC Food presents three desserts -— for Pesach and all year round — that don’t need the white stuff