Layered chocolate mousse at Smokey Joe's
- queenscook Feb 16, 2009 09:17 PM
Does anyone have any recipe that mimics the white & chocolate mousse dish at Smokey Joe's in Teaneck. It seemed more marshmallowy than I had imagined it would and I was surprised at the total lack of a fake, parve, chemical flavor so prevalent in parve desserts (particularly the horrid parve ice creams served at many simchas).
It depends how the mousse is made. Mousses need something to provide body and air, generally that can either be whipped cream or whipped egg whites. If you attempt to use a parve whipped cream it will obviously be artificial and I doubt it will work, but if you use a recipe that calls for egg whites it should be parve and have no artifical chemicals involved.
i got it from the ny times last year before pesach
Adapted from "Dulce lo Vivas," by Ana Bensadón (Ediciones Martínez Roca)
11 ounces bittersweet (60 percent cacao) chocolate
8 large eggs, separated
3/4 cup sugar
1/2 cup extra-virgin olive oil
2 tablespoons kosher for Passover brandy.
1. In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate.
2. Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
3. Fold whites into chocolate mixture so that no white streaks remain. Spoon into an 8- or 10-cup serving bowl or divide among 8 or 10 dessert cups or glasses. Cover with plastic wrap and refrigerate for 24 hours before serving.
Yield: 8 to 10 servings.
you can also bake it and it is a great cake