Food & Drink

Kosher chocolate mousse

Kosher chocolate mousse

4 ounces bittersweet chocolate

4 ounces semisweet chocolate

2 tablespoons margarine

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

whipped topping

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 food@herald.com or c/o Food, 1 Herald Plaza, Miami, Fla. 33132. Questions of general interest are answered in the column.

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