Recipe
Chocolate Mousse with Nut-Crunch and Chocolate Icing
A beautiful last course, which is surprisingly easy to prepare.
Efrat Leibenfreund 17/11/2009
You can use silicone forms in any nice shapes to mold the mousse, or you can simply pour the mousse into a regular 9x6 (20x15) baking dish, freeze and cut into small squares, and then add the icing on top.
Notice that before pouring the chocolate icing on top of the mousse, the mousse must be completely frozen; otherwise it will melt and loose its shape.
Nut-Crunch:
½ cup sugar
¼ cup toasted almonds
¼ cup toasted hazelnuts
Melt sugar until it caramelizes. Add nuts and stir with wooden spoon. When the mixture hardens somewhat – pour it onto a piece of foil. Let cool. When the nut-crunch is completely hardened, break it into small pieces with a small hammer.
Mousse:
3 eggs
1 packet vanilla-flavored instant pudding
150 g. (5 ounces) Rosemary parve chocolate
1 container non-dairy whipping cream
Whip eggs whole with the instant pudding in mixer for approximately 6 minutes until firm.
Melt the chocolate.
Add melted chocolate to the egg mixture while whipping slowly.
Whip the whipping cream, and add to the eggs and chocolate. Add nut-crunch.
Pour mixture into silicon forms or baking dish and freeze for five hours. Remove from form.
Chocolate Icing:
250 g. (8 ounces) bittersweet chocolate
3 tablespoons corn syrup
1 container non-dairy whipping cream
Heat up whipping cream, when hot but not boiling turn off heat, add chocolate and allow to melt. Add the corn syrup. Let cool somewhat.
To Assemble:
Place one piece of frozen mousse on a nice dish. Pour icing on top and serve.
Bon appetit!
Notice that before pouring the chocolate icing on top of the mousse, the mousse must be completely frozen; otherwise it will melt and loose its shape.
Nut-Crunch:
½ cup sugar
¼ cup toasted almonds
¼ cup toasted hazelnuts
Melt sugar until it caramelizes. Add nuts and stir with wooden spoon. When the mixture hardens somewhat – pour it onto a piece of foil. Let cool. When the nut-crunch is completely hardened, break it into small pieces with a small hammer.
Mousse:
3 eggs
1 packet vanilla-flavored instant pudding
150 g. (5 ounces) Rosemary parve chocolate
1 container non-dairy whipping cream
Whip eggs whole with the instant pudding in mixer for approximately 6 minutes until firm.
Melt the chocolate.
Add melted chocolate to the egg mixture while whipping slowly.
Whip the whipping cream, and add to the eggs and chocolate. Add nut-crunch.
Pour mixture into silicon forms or baking dish and freeze for five hours. Remove from form.
Chocolate Icing:
250 g. (8 ounces) bittersweet chocolate
3 tablespoons corn syrup
1 container non-dairy whipping cream
Heat up whipping cream, when hot but not boiling turn off heat, add chocolate and allow to melt. Add the corn syrup. Let cool somewhat.
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| Chocolate Mousse [] |
To Assemble:
Place one piece of frozen mousse on a nice dish. Pour icing on top and serve.
Bon appetit!