Join The Conversation With Mishpacha's Weekly Newsletter



Issue 440: Bourbon Dark Chocolate Mousse with Salted Maple Whipped Cream

Brynie Greisman

Sweet, salty, rich, creamy, this dessert is in a class by itself

Wednesday, May 17, 2017

name

Food and prop styling by Noa Kanarek, Photography by Daniel Lailah, Food preparation by Brynie Greisman

Treat your taste buds to a sublime culinary experience. Sweet, salty, rich, creamy. This dessert is in a class by itself. Thanks, Rikki M.

INGREDIENTS

YIELDS 1 PIE (10 SERVINGS) 

    • - 1 graham cracker crust

BOURBON DARK CHOCOLATE MOUSSE FILLING
  • 4 oz (226 g) dark chocolate, at least 50% cocoa solids
  • 2 Tbsp margarine
  • 2 Tbsp instant coffee granules
  • 1½–2 Tbsp bourbon
  • 2 eggs, separated
  • ¼ cup sugar, divided
  • pinch salt
  • ½ cup pareve whipped topping

  • SALTED MAPLE WHIPPED CREAM TOPPING
      • 1 8-oz (226-g) container pareve whipped topping
      • ½ tsp salt, or to taste
      • 3–4 Tbsp real maple syrup

    OPTIONAL GARNISH
    • 6 slices pastrami
    • brown sugar for sprinkling
    • or
    • candied pecans


PREPARATION

 

For Mousse Filling

Fill a saucepan with an inch or so of water and bring to a simmer. Use a double boiler, or place a heatproof bowl over the simmering water (making sure the bowl does not touch the water) and melt the chocolate, margarine, and coffee together. Remove from heat and stir in bourbon. Set aside.

In a separate heatproof bowl, whisk the 2 egg yolks with 2 Tbsp of the sugar over the pan of simmering water. Whisk this mixture until it becomes foamy (cooking it just slightly). When foamy, whisk the egg-yolk mixture into the bowl with the chocolate mixture. Set aside. Beat egg whites with a pinch of salt, gradually adding the remaining 2 Tbsp of sugar, until stiff peaks form. Fold the stiff egg whites gently into the chocolate mixture.

Beat the pareve whipped topping until stiff peaks form and then fold into the chocolate mixture. Pour into pie shell and set aside.

For Topping

Whip up whipped topping, salt and maple syrup until stiff peaks form. Put in a piping bag and pipe nicely on chocolate pie. Garnish with pecans or candied pastrami (see instructions below), if desired. Place pie in freezer until serving.

For Candied Pastrami

Use approximately 6 slices of pastrami. Lay each piece flat on a baking sheet lined with parchment paper. Sprinkle with brown sugar and bake in a preheated 400°F (200°C) oven for 5–10 minutes. Flip over. When pastrami is crunchy and sugar is crystallized, cool and crush into tiny pieces. Please note that the dessert is then fleishig.

Note If bourbon is not available, sub any strong alcohol or whiskey.
Do not use vodka. Candied pecans may be used instead of
candied pastrami.

Related Stories

Chocolate-Chip Molten Cupcakes

Faigy Grossman

Chocolate melted in cupcakes and kosher for Pesach: Will this become the next viral craze? Try it an...

Fun-Flavored Meringues

Chanie Nayman

Adorable and delicious, this irresistible finger-food is literally all we eat. All. Week. Long.

Flavor-Bursting Rib Roast

Chanie Nayman

Like your flavors big and bold? This wet rub allows the flavor of the meat to shine, while bringing ...

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
Do You Know Where You’re Going?
Rabbi Moshe Grylak If Mrs. Esterhazy hadn’t gotten sick
Birthright Drops Reform
Yonoson Rosenblum The numbers tell the sad story
With Fresh Eyes
Eytan Kobre Members of an ever-tying people
Gift-Giving Guide
Yisroel Besser There’s a skill to giving a teacher a gift
Time for a Career Change
Jacob L. Freedman “How can a bochur even afford to smoke?”
Today I Am a (Learned? Committed?) Jewish Man
Rabbi Emanuel Feldman Are bar mitzvah celebrations good for the Jews?
Major in Mothering
Faigy Peritzman “How do you picture marriage? Discussing quantum theory?...
When Parents Disagree
Sarah Chana Radcliffe Connecting heart-to-heart when you don’t see eye-to-eye
En Route: Food for Thought
Mrs. Shani Mendlowitz The bread we eat today also comes from heaven
The Twins: Part II
D. Himy, M.S. CCC-SLP and Zivia Reischer “Bead,” she says again, with a little smirk
Dear Acquaintance
Your Possible Friend at the Clinic Why do you make it harder for me — and for you?