Halvah- Chocolate Mousse Napoleon

* Exported from MasterCook *

Halvah- Chocolate Mousse Napoleon

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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12 ounces semisweet chocolate
1/2 pound unsalted margarine -- at room temperature
1/2 juice lemon
4 eggs whites
2 tablespoons sugar
1 pound halvah cut into 1/2 inch ticks -- slices to fit molds

It will be served with chocolate sauce.( recipe Follow)

Melt the chocolate in top of a double boiler over simmeing water.
Then let it cool to room temperature.
In a large bowl of an electric mixer with a wisk attachment, beat the
chocolate and margarine until light and fluffy.
Add the lemon juice and beat it in. In another bowl, beat eggs whites until
soft peaks form, add sugar and beat until stiff but not dry. Fold into the
chocolate mixture. Spoon the chocolate mixture into a pastry bag fitted with a
plain round tip.

Line two 3x7 inch molds with parchment paper, allowing enough of it to hang
over the edges so you can completely enclose the finished dessert. Carefull
arrange slices of halvah to cover the entire bottom of each mold. Pipe a
single layer of chocolate mousse about 1/2 inch thick over the halvah and then
cover another layer of halvah. Pipe a second layer of mousse and add another
layer of halvah until you have 3 klayers of halvah and 2 mousse. Cover with
parchment paper and refrigerate for overnight.

About 30 minutes before serving, remove the desser from the refrigerator.
Invert the mold, releasing the papper- lined dessert; peel of the paper. Cut
the mousse into 1 inch slices, digging the knife into the hot water between
slices.
Place on chilled dessert plates, cover with plastic wrap, and refrigerate.
Just before serving, spoon the Chocolate sauce on one side of the mousse.
Garnish with mint leaves and fresh strawberries.

Chocolate sauce

8 ounces sewisweet chocolate, coarsely chopped
1/2 cup strong hot coffee
1/2 cup apricot oe strawberry preserves, strained
1 tablespoon fruit liqueur( optional)

In the top of a double boiler over simmering water, place the chocolate,
coffee, preserves and liqueur. With a spoon, mix constantly until the mixture
is melted and well blended. Transfer to a glass bowl, cover with plastic wrap,
and refrigerate. Serve hot or cold

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