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This dessert is for the serious chocolate and coffee lovers among us that are looking for that flavor potency. The smooth texture of the resulting mousse accompanied by the crunch of the almond chocolate crumble definitely gives off coffee cake vibes, while still being light enough to enjoy after a hearty seudah.
16 ounces (450 grams) parve whipping cream
2 tablespoons Gefen Confectioners’ Sugar
1/4 cup instant coffee granules,dissolved in 1/2 cup boiling water
2 cups mini marshmallows
1 (3-and-1/2-ounce/100-gram) bar chocolate
2 tablespoons Gefen Vanilla Sugar
pinch salt
6 tablespoons Gefen Almond Flour
6 tablespoons Haddar Brown Sugar
1 and 1/2 tablespoons Gefen Cinnamon
1/4 cup oil
1/4 cup mini chocolate chips
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Mix almond flour, brown sugar, and cinnamon together. Pour in oil and mix until crumbs form. Spread on a baking sheet and bake for seven minutes. Remove from oven and stir. Return to the oven for another five minutes. The mixture will be soft and mushy. Let it rest on your counter for 10 minutes, until it cools and hardens.
Using your fingers or a fork, crush into coarse crumbs. Stir in chocolate chips.
Beat parve whipping cream with confectioners’ sugar until stiff peaks form.
Place coffee, marshmallows, and chocolate into a pot over low heat, whisking constantly to prevent burning. Once everything is melted, whisk in vanilla sugar and salt. Remove from heat and let cool slightly.
Fold the coffee mixture into the whipped cream a third at a time. Refrigerate until ready to serve.
Immediately before serving, top mousse with a generous amount of crumbs and enjoy!
Food and Prop Styling by Chana Rivky Klein. Photography by Felicia Perreti.
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this recipe gets great reviews every time
That means it’s a keeper (and so simple too!)
if not for Pesach, can I use regular flour instead of almond flour?
Can you substitute marshmallow fluff for mini marshmallows?
yes, fluff should work fine!