BELLE’S FROZEN CHOCOLATE MOUSSE TORTE
FOR PASSOVER (DAIRY)

[ Recipe: Belle, Winnipeg, Canada ]

Ingredients
2 cups heavy whipping cream
6 ounces bittersweet chocolate
5 egg yolks
2 tablespoons unsalted butter
2/3 cup egg whites (from about 5 large eggs)
1 1/2 cups sugar divided
Cocoa powder or chocolate shavings for finishing
One 9-inch springform pan or other stainless steel mold
One recipe Chocolate Passover Ladyfingers

Directions
1. Place the 9-inch springform pan or other stainless steel mold in the freezer. Whip cream to a soft peak and refrigerate until needed.

2. Melt chocolate over hot water, remove from heat and work in butter; set aside.

3. Beat egg yolks with cup sugar until thick.

4. Combine egg whites and 1-cup sugar in bowl of electric mixer; and place over pan of simmering water. Whisk gently until egg whites are warm and sugar is dissolved. Use an electric mixer to beat until cooled and increased in volume.

5. Quickly fold together chocolate mixture and yolks. Taste a spoonful to make sure the mixture is not any warmer than room temperature. Fold in meringue. Fold in the whipped cream.

6. Line springform pan with chocolate ladyfingers. Scrape mousse mixture into springform pan or mold and smooth the top with an offset metal spatula. cover tightly with plastic wrap. Freeze overnight before serving.

7. To unmold, have a chilled platter ready. Dip a small, thin knife in hot water and run it around the inside of the pan to loosen dessert. Unbuckle side of springform and remove. Cover dessert with the chilled platter, invert, then lift off pan bottom. Dust very lightly with cocoa immediately before serving or stick chocolate shavings and extra ladyfingers over top of mousse. Return to freezer until time to serve.

Serving
This is great with a rich chocolate sauce or some crushed, weetened berries.
Yields: About 1 1/2 quarts mousse

CHOCOLATE PASSOVER LADYFINGERS

6 Egg yolks
1/4 c Sugar
4 Egg whites
1/2 c Sugar
1/2 c Sifted cake meal
1/4 c Sifted potato starch
1/4 c Sifted cocoa

In a large mixing bowl, beat the egg yolks with the1/4 cup of sugar until light and creamy.

In a separate bowl, beat the egg whites until foamy, then gradually add the 1/2 cup sugar beating well after each addition until stiff. Fold the egg whites into the yolk mixture.

On a piece of waxed paper sift the cake meal , the potato starch and the cocoa. Sprinkle the sifted cake meal and potato starch over the batter and fold in gently.

Line a large cookie sheet with baking parchment. Using a pastry bag fitted with a round tube, pipe the batter onto the paper to form finger shapes about 1" wide and 4" long.

Bake for 10-12 minutes in a preheated 350° oven. Using a wide spatula, loosen from the paper immediately.

Makes about 24.