Recipe By : Penina, Mar 1993
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Semisweet chocolate
1/4 c Water
8 Eggs -- separated
1 1/2 ts Vanilla
2/3 c Sugar
Heat chocolate and water over very low heat--keep stirring until
smooth. Stir in beaten egg yolks. Add vanilla. Beat egg whites in
large mixing bowl until foamy. Gradually add sugar until stiff. Add a
little egg white mixture to chocolate, to lighten. Then fold
chocolate into remaining whites. Pour 4 cups into greased 9" pie pan
which has been sprinkled with sugar. Refrigerate the rest of the
mousse. Bake at 350°F for 25 minutes, until set. This makes a
chocolate meringue. Chill crust for 1 hour. Center will fall to make
a chocolate meringue shell. Spoon chilled mousse into shell.
Refrigerate overnight. This is our family's all-time favorite Pesach
dessert, for the Seder or any time. It's actually too wonderful to
save for one week a year...
