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Apr 6, 2007 08:07 AM

Sephardic Passover Dessert recipes in NYT--did anyone try them?

Did anyone try Joan Nathan's Sephardic Passover dessert recipes in last week's New York Times? There was one for a chocolate mousse made with olive oil, one for a flan, and one for an almond cookie (I would have better details but the article is already behind the Times Select Firewall). How did they turn out? I'd be particularly interested in hearing about the chocolate mousse, because I'd prefer to avoid the pareve margarine called for in most pareve chocolate pesach recipes.

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  1. Made the almond-lemon macaroons. Although the recipe called for abaking time of 8-10 minutes, I baked for 15 minutes (they never achieved the bare hint of color called). Everyone raved about them. Very simple to make. I would make them again.

    1. I made both the macaroons and the chocolate mousse. As anndillman said, the macaroons are excellent.

      The chocolate mousse? Sensational! Creamy and very rich. Next time, I might up the ante on the liqueur. Maybe even use Grand Marnier instead of plain brandy. The recipe states that it serves 8 to 10. Since we were preparing several desserts, I halved the recipe, and the volume was *much* greater than I expected. I put it in one large bowl, but if you were to do it in individual dessert cups, the volume of batter I had would fill way more than 4 or 5 small cups. It's quite rich, so I think the halved recipe can easily serve 8 people.

      7 Replies
      1. re: RGR

        I made the mousse too and it was excellent. One of my pet peeves is chocolate mousse that tastes like someone put a little chocolate syrup into whipped cream -- this was no such thing. The absence of cream in this recipe makes the chocolate flavor really deep and wonderful. It was chocolatey enough in flavor to be a truffle if it were heavier. Delicious. I am not kosher but this is my new chocolate mousse recipe, hands down.

        1. re: RGR

          While there is some decent Passover brandy available I wouldn't suggest using Grand Marnier for one major reason - it isn't kosher at all, Passover or otherwise.

          1. re: RGR

            Could you possibly post the chocolate mousse recipe?

            1. re: bxgirl

              Chocolate and Olive Oil Mousse

              11 ounces bittersweet chocolate (60% cacao)
              8 large eggs, separated
              3/4 cups sugar
              1/2 cup extra-virgin olive oil
              2 tablespoons ksoher for Passover brandy

              Melt chocolate in a double boiler over low heat. Cool slightly
              Beat egg yolks with 1/2 cup sugar until light.
              Whisk in olive oil, brandy and melted chocolate.
              Beat egg whites with an electric mixer until soft peaks form.
              Add remaining 1/4 cup sugar and beat until stiff but not dry.
              Fold whites into chocolate mixture so that no white streaks remain.
              Spoon into 8- or 10- cup serving bowl, or divide among 8-10 dessert cups or glasses.
              Cover with plastic wrap and refrigerate for 24 hours.

              1. re: RGR

                Thank you so much for posting this. I appreciate it.

                1. re: RGR

                  Raw eggs? Are they okay now?

                  1. re: MommaJ

                    When I made this recipe I altered it a tad and added the hot chocolate directly into the eggs and beat them together quickly -- I even added the whites while it was still hot. It was still reasonably the right texture at the end and I felt better about it knowing the eggs were tempered.

                    In general, raw eggs shouldn't hurt healthy adults... but children, older folks and anyone with any other conditions... it's iffy. Personally, I don't tempt fate.

            2. I also made the macaroons and had to bake them for 15 min- everyone LOVED them! So easy to make- definitely a keeper!

              1. Was the flan the orange-almond one? If so, everyone loved it - couldn't believe it wasn't dairy. My quibble, though, is that I don't have the proper pan so I subbed an 8" cake pan as noted in the recipe. Way, way too much filling for that pan size. I had three extra ramekins worth of flan (not a bad thing) which I intend to brulee in the next day or so.

                1. The almond-lemon macaroons were sublime! I baked them for 10 minutes, and it was sufficient. The only part of the recipe I didn't like was blanching the almonds, so I gave that job to my dear SO--he knew he'd be amply rewarded with a delicious treat. The macaroons were very easy to make, and it will become a Passover staple in my house--heck, I'll make them all year!