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
 
Locked Up for Saving Lives
Rabbi Moshe Grylak Kidney-shaped kindness
Selling a Defective Product
Yonoson Rosenblum To play or not to play
Out of the Booth of Truth
Eytan Kobre “Entries into and exits from the succah”
Take 5: Business Tips from Peloton COO Tom Cortese
Prepared for print by Shira Isenberg Invigorate a “sleepy industry” with innovation
Ten Questions for Shmuel Bisk
Rachel Bachrach A good mortgage broker can save you NIS 100,000
That Elusive Mr. Right
Jacob L. Freedman “I’m calling because you got it all wrong!”
Home Front Command
Rabbi Ron Yitzchok Eisenman Another victim of Hurricane Harvey
Say What?
Faigy Peritzman The language of the heart
The Business of Marriage
Sarah Chana Radcliffe Don’t squelch your spouse’s financial dreams
Will My Children Be Good Spouses?
Sara Eisemann Forgive yourself for imperfect children
The Pastry Chef: Part II
D. Himy, M.S. CCC-SLP And Zivia Reischer Red thoughts, green thoughts