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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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Breakfast

Chocolate nut bars

Nut bars, healthy bars, healthy snacks, jewish food project, federation cja
Nut bars, healthy bars, healthy snacks, jewish food project, federation cja
Chocolate nut bars
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Nut bars, healthy bars, healthy snacks, jewish food project, federation cja
Chocolate nut bars
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Ingredients
Servings:
Units:
Instructions
  1. Smash bananas and almond milk.
  2. Mix eggs and raw honey until homogenous. Add flour and mix until smooth. Add grains and bananas.
  3. When dough is homogenous, add whole nuts.
  4. Pour into a baking pan (long but not deep) on parchment paper.
  5. Bake at 350 degrees for 25 minutes.
  6. Melt chocolate with 2tbsp of almond milk.
  7. Cut edges. When completely cool, pour chocolate on top.
  8. Refrigerate for 2 hours before cutting.
  9. Enjoy for snacks and breakfast!
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Breakfast Dessert

Gluten – Free Morning Muffins

Gluten free muffins, breakfast muffins, federation CJA, Jewish food project
Gluten free muffins, breakfast muffins, federation CJA, Jewish food project
Gluten - Free Morning Muffins
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Servings Prep Time
12 Muffins 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
25 Minutes
Gluten free muffins, breakfast muffins, federation CJA, Jewish food project
Gluten - Free Morning Muffins
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Rating: 0
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Servings Prep Time
12 Muffins 10 Minutes
Cook Time
25 Minutes
Servings Prep Time
12 Muffins 10 Minutes
Cook Time
25 Minutes
Ingredients
Servings: Muffins
Units:
Instructions
  1. Preheat oven to 350 F and line a 12-cup muffin pan with paper liners.
  2. In a large bowl add bananas and wash thoroughly. Add eggs, vanilla, coconut oil and maple syrup and mix together until well combined.
  3. Add coconut flour, baking soda, salt and cinnamon to the wet ingredients and mix together. If batter is a bit dry, add 1 Tbsp coconut milk.
  4. Add dark chocolate and mix with a spoon.
  5. Scoop batter into the prepared muffin tins.
  6. Bake for 20 - 25 minutes until tops are golden and a toothpick inserted in the center comes out clean.
  7. Allow muffins to cool for 5 minutes before removing from pan.
  8. Store muffins in an airtight container for 2-3 days. They will keep longer in refrigerator or even longer in the freezer.
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Dessert

Dark Chocolate Tartlets

Dark Chocolate Tartlets
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Servings
6
Servings
6
Dark Chocolate Tartlets
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Servings
6
Servings
6
Ingredients
Sweet Pastry
Dark Chocolate Filling
Servings:
Units:
Instructions
Sweet Pastry
  1. Put the flour, sugar and salt in a bowl and add butter. Rub into your hands until you get a coarse bread crumb consistency, making sure there aren't any large lumps of butter left.
  2. Add the eggyolk, vanilla and water and mix until the dough comes together, being careful not to mix any longer than necessary. You might need to add a tiny amount of additional water.
  3. Remove the dough from the mixing bowl and knead very lightly for a few seconds only, just to shape into a smooth disk, about 5 to 6 cm thick. Wrap in plastic and chill until ready to use.
  4. Continue by brushing the tartlet pans with a thin layer of melted butter, then leave set in the fridge.
  5. Meanwhile, lightly dust the work surface with flour and roll out the pastry thinly. Once the pastry in no more than 2 to 3 mm thick, cut out 6 circles using a pastry cutter. Place the pastry circles inside the buttered tartlet pans, pressing them into the sides. Let rest in a fridge for at least 30 minutes.
  6. Preheat the oven to 300 F. Top each dough circle with a paper muffin liner, and fill it with a thin layer of dried beans or rice,
  7. Bake for about 20 minutes until just golden, and remove from the oven when finished. Let cool for five minutes.
  8. Discard the rice-filled muffin liners. Remove the tart shells from the pan while still warm, let cool on a cooling rack.
Dark Chocolate Filling
  1. Preheat the oven to 325 F. Put the chocolate and butter in a bowl, set it over a pan of simmering water, and leave to melt.
  2. In a medium bowl, whisk the egg and yolk with sugar until thick and pale, then fold the mixture into the melted chocolate.
  3. Fill the tartlet up with the chocolate mix; it should reach right up to the rim.
  4. Place in the oven and bake for 5 to 7 minutes at 325 F. Cool a little, then remove the tartlets from their pans and allow them to cool completely.
  5. Lightly dust with cocoa powder and fleur de sel, and serve at room temperature.
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