Kosher chocolate mousse
4 ounces bittersweet chocolate
4 ounces semisweet chocolate
2 tablespoons margarine
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1/4 cup rum or orange juice
1 teaspoon almond extract
1 tablespoon instant coffee
5 eggs, separated
1/2 cup sugar
1 (10-ounce) container kosher
1 cup chopped almonds
Makes 12 servings.
Heat chocolates, margarine, rum, extract and coffee in top of double boiler until chocolates melt. Pour into a large bowl and set aside to cool.
In a large mixer bowl, beat egg whites until stiff but not dry; set aside.
In top of double boiler, mix egg yolks well with sugar. Cook while whisking until thick and creamy. Stir into chocolate mixture.
In a small mixer bowl, beat topping until stiff. Fold egg whites into chocolate-egg yolk mixture, then whipped topping, until blended.
Grease a 10-inch springform pan and sprinkle with almonds. Pour mousse on top of nuts. Refrigerate at least 3 hours, until firm.
Write to Linda Cicero at firstname.lastname@example.org or c/o Food, 1 Herald Plaza, Miami, Fla. 33132. Questions of general interest are answered in the column.