Kosher Recipe home | Browse Kosher Recipes | Recipe Themes | Kosher Holiday Recipes | Members | Celebrity Chefs | Celebrity Bloggers | Kosher Cookbooks
   
  Chocolate Nougat Mousse
 
Save to Recipe Box   Schedule   Print & Save   Share
 
   
 
Efrat follow me send pm

Submitted:
  2011-10-05
Prep Time:
  not specified
Yield:
  15 (Servings)
Difficulty Level:
  Moderate
Category:
  Pareve
Meal:
  Lunch
  Dinner
Course:
  Frozen Desserts
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  No Bake and No Cook
Occasion:
  Shabbos
  Yom Tov
  Purim
  Succos
Main Ingredients:
  Chocolate
  Rich's Whip
Source:
  Kosher Elegance by Efrat Libfroind
Bracha:
  not specified

Units Converter
Chocolate Nougat Mousse
enlarge
This is an easy-to-prepare, foolproof recipe that belongs in this section because of its unique presentation. Thanks to silicone molds and step-by-step decorating instructions, you can get
gorgeous results with minimal effort.
I used a distinctive mold here, but the results will still be stunning if you use a standard half-sphere.
 
Ingredients
Mousse:
4 eggs, separated
4 tablespoons sugar
8 ounces pareve bittersweet chocolate
3 tablespoons nougat powder or praline paste
1 8-ounce container Rich’s Whip

Decorative topping:
3½ ounces pareve bittersweet or baking chocolate
2/3 cup ganache
1 3 x 3 inch acetate sheet
1 decorating comb (available at specialty baking stores)

Servings (Servings)   recalculate
You must be logged in to view ingredients.
Please register or login for access
 
Preparation
You must be logged in to view preparation instructions.
Please register or login for access
 
Helpful Hints
Tip: This tip is actually a professional secret for making a perfect, creamy mousse, free of air bubbles: If the mousse is too stiff after whipping, whip it 2 minutes longer to “break it up” and make it runnier. Second, after pouring the mousse into molds, shake well to release any air bubbles.

Tip: If you use bittersweet chocolate, you must temper it. Since tempering chocolate is a complicated process, I recommend using baking chocolate, but only for the decoration, to create solid chocolate rings. For the mousse, you can still use bittersweet chocolate, since there’s no need to temper it there.
 
Comments / Reviews
No reviews/comments
 
Write a Review/Comment/
Ask the Chef of the Recipe
You must be logged in to use this feature
Your Comment
required


(Maximum characters: 500)
Optional Image upload:
Filename
Upload
 
Rate the Recipe
rate by checking the appropriate boxes:
Delicious
Clear Directions
Photo Worthy
Easy to Make
Kid Friendly
 
Share This
 
  Write a Review/Comment
  Ask the Chef of the Recipe
 Start a Meal
 

 

 
 


Culinary Kosher is recipe sharing community built around a large database of Kosher Recipes including Shabbat recipes (with plenty of kugel recipes), Pesach / Passover recipesShavuos recipes (tons of Kosher cheesecakes!).  Also check out our special Tu B'Shvat Recipes page.  You add your own recipes and download from the site directly into your own private recipe box.  You can follow the new recipes of our celebrity chefs as well as Kosher food Bloggers. You can even check out our Kosher Cookbook reviews and buying guide. We also have a great selection of Kosher Menus for all occasions including Shabbat MenusPesach / Passover MenusShavuos MenusChanuka MenusPurim Menus and more.  You can also post your party photos on the site. Culinary Kosher maintains a database of Kosher Restaurants that is constantly being updated.  Culinary Kosher also has a wide selection of Jewish greeting cards and invitations for all occasions like Bar Mitzva and Bat Mitzva, Chasuna, Chanukah, Melaveh Malka, and vort.   Come join us for kosher cooking fun and information...