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Mousse de halva au chocolat avec crème de whisky

Mousse de halva au chocolat avec crème de whisky
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Servings Prep Time
8 30
Cook Time
5
Servings Prep Time
8 30
Cook Time
5
Mousse de halva au chocolat avec crème de whisky
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Servings Prep Time
8 30
Cook Time
5
Servings Prep Time
8 30
Cook Time
5
Ingredients
For chocolate chalva mousse:
For whiskey crema:
Servings:
Units:
Instructions
  1. Fill a small pot halfway with water, and set a bowl on top (the bowl should not touch the water). On very low heat, melt the chocolate with the butter and halva, stirring until the mixture is smooth (you may also melt the chocolate in the microwave, stirring every 30 seconds). Set aside to cool.
  2. In a bowl, beat the egg yolks with the sugar. Incorporate into the melted chocolate.
  3. In a separate, stainless steel bowl, beat the egg whites and a pinch of salt until it forms soft peaks.
  4. Gently stir ¼ of the egg white mixture into the chocolate mixture to loosen, then fold in the remaining egg white mixture until combined.
  5. To prepare whiskey crema, using a hand mixer or a whisk, whip thickened cream, sugar, salt and whiskey together until stiff peaks form.
  6. Divide the mousse among eight ramekins. Spoon whiskey crema over the mousse. Refrigerate for at least 30 minutes.
  7. Top with some chocolate shavings and halva crumbs, and serve.
Recipe Notes

NOTE: Chocolate halva mousse with whiskey crema pairs well with a Chocolate Rob Roy cocktail.

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Dessert General

Chocolate Rob Roy

Chocolate Rob Roy
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Servings Prep Time
1 2
Servings Prep Time
1 2
Chocolate Rob Roy
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Servings Prep Time
1 2
Servings Prep Time
1 2
Ingredients
Servings:
Units:
Instructions
  1. Add all ingredients to a shaker with ice
  2. Stir for 15 seconds and strain into an old fashion glass with ice
  3. Serve immediately.
Recipe Notes

NOTE: Chocolate Rob Roy cocktail pairs well with chocolate halva mousse with whiskey crema.

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Dessert Rosh Hashana

Chocolate cinnamon rugelach [VIDEO]

chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project


chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project
Chocolate cinnamon rugelach
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation. Enjoy these chocolate rugelach in the holy land!
Servings
12 Rugelach
Servings
12 Rugelach
chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project
Chocolate cinnamon rugelach
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation. Enjoy these chocolate rugelach in the holy land!
Servings
12 Rugelach
Servings
12 Rugelach
Ingredients
Cream cheese dough
Chocolate cinnamon filling
Servings: Rugelach
Units:
Instructions
  1. Combine butter, cream cheese, flour and salt in a food processor.
  2. Pulse until they all combine into a large ball.
  3. Dump out onto a large piece of plastic wrap and form into a flattish disc.
  4. Chill for 2 hours in the fridge or 30 minutes in the freezer (this dough also freezes extremely well).
  5. Heat oven to 375 degrees F and line a couple baking sheets with parchment paper or nonstick baking mats
  6. Stir cinnamon, cocoa, brown sugar and oil together in a small dish.
  7. Divide dough into two parts. Roll first disc into a circle. Thinly smear chocolate-cinnamon spread onto dough, leaving a 1-inch gap along the sides. If using chopped chocolate, sprinkle it on top
  8. Using a pizza cutter or a sharp knife, divide circle into 8 triangles (like a pizza). Being careful not to spill or smear chocolate everywhere, roll each triangle from the outside edge inward, forming a rugelach shape. Repeat with second disc
  9. Arrange rugelach on baking sheet. Coat with an egg wash
  10. Bake for 18-20 minutes
  11. Rugelach are best when eaten straight off the pan, but they can be served warm or at room temperature
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Dessert

Teething cookies

Teething biscuit - baby food
Teething biscuit - baby food
Teething cookies
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Teething biscuit - baby food
Teething cookies
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Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 425
  2. Mix everything together in a medium sized bowl, starting with 4 tbsp of water and adding more if necessary. Mix well until a dough forms (I used my hands).
  3. Roll out on a floured surface until about 1/4"-1/2" thick. Cut out shapes using cookie cutter or cut into squares. Place on a cookie sheet lined with parchment and bake for 15 minutes
  4. Let cool completely. Store in airtight container. These can also be stored in the freezer
Recipe Notes

Supervise child closely while eating these!

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Breakfast Dessert

Vanilla chia pudding with banana berry smoothie

Vanilla chia pudding with banana berry smoothie
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Vanilla chia pudding with banana berry smoothie
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Ingredients
Base Layer
Top Layer
Servings:
Units:
Instructions
  1. It is recommended to make the chia pudding the night before, and have it ready to go in the morning, or at least 1 hour in advance.
  2. In a medium bowl, mix together your chia seeds, almond milk, vanilla extract, and maple syrup.
  3. Give it a good whisk with a fork, and place it in the fridge to firm up for 2 hours or overnight. (I like to take it out after 10 minutes, to give it another whisk so it doesn't get clumpy.)
  4. Place your banana, strawberries, and almond milk in a blender and blend until smooth.
  5. To assemble your parfait, layer chia pudding on the bottom, and top with your smoothie layer.
  6. Garnish with fresh fruit and mint if desired.
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