| 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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