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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 Rosh Hashana

Chocolate Coconut Torte

Coconut chocolate torte, gluten free torte, chocolate dessert, federation CJA, Jewish food project
Coconut chocolate torte, gluten free torte, chocolate dessert, federation CJA, Jewish food project
Chocolate Coconut Torte
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Coconut chocolate torte, gluten free torte, chocolate dessert, federation CJA, Jewish food project
Chocolate Coconut Torte
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Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 F.
  2. Coat a 9-inch tart pan with coconut oil cooking spray.
  3. Combine all crust ingredients in a mixing bowl and then press into tart pan using the bottom of a measuring cup.
  4. Bake crust for 10 - 15 minutes or until golden.
  5. While the crust is baking, get started on the filing. On a double boiler, melt the chocolate and coconut milk until combined. Place in a bowl and leave in the fridge to cool down and become thicker (30 -40 minutes).
  6. Remove the crust and let it cool. Pour cooled chocolate into crust, top with remaining ingredients (don't forget the sea salt!) and let set in the fridge for at least two hours.
  7. Serve cold or at room temperature... You might need a glass of almond milk for this one!
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Dessert

Walnut and Fruit crumble with Marscapone cream

Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut and Fruit crumble with Marscapone cream
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Servings
4 Servings
Servings
4 Servings
Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut and Fruit crumble with Marscapone cream
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Servings
4 Servings
Servings
4 Servings
Ingredients
Filling
Crumble
Cream
Servings: Servings
Units:
Instructions
Fruit filling
  1. Preheat oven to 375 F.
  2. Mix all the ingredients together in a medium saucepan. Cook over medium low heat for 15 to 20 minutes, until the fruits are completely soft, stirring occasionally. Remove from heat and set aside to cool down.
Crumble
  1. Place both types of flour in a large mixing bowl with the butter, sugar, and salt. Use your fingers to rub the mixture into a bread crumb like texture. Then stir in the walnuts.
  2. Spread on a baking sheet lined with parchment paper and place in the oven for 15 to 20 minutes, until dry and cooked through. Remove and leave to cool.
Cream
  1. Place all the ingredients in a large mixing bowl and whisk soft peaks, take care not to over whip (it is quite thick to start with, so it shouldn't take more then 30 seconds)
Assembly
  1. Spoon one third of the crumble into the bottom of a medium glass. Cover with two thirds of the fruit, then two thirds of the cream. Another one third of the crumble goes on top of this, followed by the remaining fruit and then cream.
  2. Scatter the remaining crumble on top just before serving. Serve at once, or chill for a few hours.
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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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Breakfast Dessert General

Blinchiki

Blinchiki
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Blinchiki
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Ingredients
Servings:
Units:
Instructions
  1. Bring eggs to room temperature.
  2. Whisk together eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding up to a cup of flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).
  3. Place just a touch of butter at the bottom of a large plate. Set aside.
  4. • Preheat a pan to medium-high heat – the pan should sizzle when you add in the oil. Add a teaspoon of oil, and pour in a little bit of the batter, tilting the pan to spread it thinly. The blintz should start cooking immediately. When the edges of the blintz curls, use a thin spatula to flip it. Cook briefly on the other side, and remove from pan onto the buttered plate. Top the cooked blintz with a touch of butter.
  5. Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 teaspoon at a time.
  6. Repeat as many times as needed to finish your batter, making sure to put a dab of butter between each two pancakes.
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