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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).

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    koshergourmetmart RE: queenscook Feb 17, 2009 03:54 AM

    generally mousses do not have chemically taste since fake items are not used. I have used olive oil for the fat aspect.

    7 Replies
    1. re: koshergourmetmart
      avitrek RE: koshergourmetmart Feb 17, 2009 05:25 AM

      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.

      1. re: avitrek
        queenscook RE: avitrek Feb 17, 2009 06:47 AM

        OK koshergourmet mart and avitrek (or anyone else) . . . can you direct me to a recipe for such a mousse?

        1. re: queenscook
          koshergourmetmart RE: queenscook Feb 17, 2009 08:02 AM

          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

          1. re: koshergourmetmart
            queenscook RE: koshergourmetmart Feb 17, 2009 08:43 AM

            Thanks, sounds great. Does anyone have any idea how to do the white part? It was fairly marshmallowy; would I just do the same recipe without the chocolate? If so, should I reduce the rest of the ingredients because of the lack of the 11 oz. of chocolate?

            1. re: queenscook
              DeisCane RE: queenscook Feb 17, 2009 02:26 PM

              Use parve white chocolate?

              1. re: DeisCane
                queenscook RE: DeisCane Feb 17, 2009 03:03 PM

                I don't think so; parve white chocolate doesn't taste anything like real white chocolate. I would describe it as an almost waxy taste, in my experience. Thanks, though.

                1. re: queenscook
                  koshergourmetmart RE: queenscook Feb 17, 2009 06:29 PM

                  you can make pareve marshmallows -- this is a link to food network recipe http://www.foodnetwork.com/recipes/co...

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