Chocolate mousse torte 2
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Tb Instant coffee |
| ¼ | cup | Boiling Water |
| 8 | ounces | Semi-sweet Chocolate |
| 8 | eaches | Eggs; separated |
| ⅔ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| ⅛ | teaspoon | Salt |
Directions
CHOCOLATE MOUSSE TORTE
PREHEAT oven to 350F. Add boiling water to instant coffee; set aside.
Place chocolate in double boiler or heavy pot. ADD coffee to chocolate, cover and let stand over very low heat. When almost melted, whisk until smooth. BEAT 8 egg yolks until they become thick and lemon-colored; gradually adding sugar. Beat chocolate mixture into egg mixture, beating constantly. Add vanilla. BEAT egg whites until stiff but not dry. Add salt. Stir a quarter of the egg whites into chocolate mixture. Gently fold in remaining whites, until well blended. GREASE a 9-nch pie plate and fill with half the mousse mixture, spreading to reach the edges. Bake 25 minutes, then turn off oven and leave mousse in oven an extra 5 minutes. REMOVE from oven and cool on wire racks for 2 hours. MEANWHILE, cover and refrigerate remainingmousse. When shell has cooled, fill with chilled mousse.
Just before serving, decorate with a lattice made from pareve (non-dairy) whip. SERVES 8. From An Article: Passover Medley by Cynthia David - 12 April, 1995
Submitted By SAM LEFKOWITZ On 04-14-95