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  Chocolate Nougat Mousse
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Prep Time:
  not specified
  15 (Servings)
Difficulty Level:
  Frozen Desserts
Health Conscious:
  not specified
  not specified
Cooking Method:
  No Bake and No Cook
  Yom Tov
Main Ingredients:
  Rich's Whip
  Kosher Elegance by Efrat Libfroind
  not specified

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Chocolate Nougat Mousse
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.
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)

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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.
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