| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Jewish | Desserts, Passover | 6 | Servings |
INGREDIENTS
| 3 1/2 | oz | Chocolate* |
| 2 1/2 | c | Milk |
| 3/4 | c | Sugar |
| 2 | T | Coffee |
| 1/4 | t | Salt |
| 1 | Vanilla sugar | |
| 2 1/4 | Matzos, broken into small | |
| pieces | ||
| 1 | Egg, beaten | |
| 3 | T | Butter |
| 1/2 | c | Walnuts, chopped |
INSTRUCTIONS
1997 Use a good chocolate, the better the chocolate, the better the mousse. Melt chocolate in double boiler. Add 2 cups milk, sugar, coffee, salt, vanilla and broken matzos. Cook in top of double boiler over hot water, stirring until thickened (about 10 minutes). Beat egg with 1/2 cup milk; add to hot mixture; stir. Add butter and nuts. Cook until butter melts and mixture is thick again. Pour into 6 cups. Chill. Top with more nuts if you wish. Source: Torah Prep High School for Girls Passover booklet. Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16,
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