Prepare these three recipes and combine them into a scrumptious dessert right before Yom Tov, or prepare in individual cups on Erev Chag and store in the freezer.
For the Chocolate Mousse
9 ounces (250g) bittersweet chocolate
⅓ cup nut oil
1 tablespoon coffee dissolved in 3 tablespoons boiling water
2 tablespoons liquor or wine
5 eggs, separated
¾ cup sugar
For the Crispy Crumbs
2 cups potato starch
¾ cup ground almonds or walnuts
¾ cup oil
½ cup sugar
¼ teaspoon salt
For the Brownies
1¼ cups sugar
⅔ cup oil
2 teaspoons coffee dissolved in 2 teaspoons water
½ cup good-quality cocoa
1 cup potato flour
½ cup chopped walnuts
- Combine chocolate, oil, coffee, and wine in a small saucepan and simmer until melted and well-combined. Cool slightly. In the meantime, beat egg yolks with ½ cup of sugar for about 5 minutes. Lower the mixer speed, add chocolate mixture, and blend in gently.
- In a separate bowl, beat egg whites with the remaining ¼ cup of sugar until stiff. Fold the chocolate–egg yolk mixture into the beaten egg whites until well-combined.
- Preheat oven to 350°F (180°C).
- Prepare the crumbs. Mix all ingredients by hand or in a food processor or mixer until crumbs form. Spread the crumbs on a baking sheet and bake for 15 minutes, until golden brown.
- Prepare the brownies. In the bowl of an electric mixer, beat eggs and sugar for 7 minutes. Lower the mixer speed and fold in remaining ingredients. Pour into a medium baking pan and bake for 20 to 25 minutes.
- Assemble the dessert. Crumble the cooled brownie. Layer brownie crumbs, crispy crumbs, and chocolate mousse in transparent cups, as seen in photo. Garnish with blanched almonds. These cups keep perfectly in the freezer!