In The Kitchen

In The K tchen

White Chocolate Mousse

By Naomi Nachman

I recently did a Zoom cooking class with a group of women from Zurich, Switzerland. While discussing and preparing for the class, one of the women from the committee, Noemi Levi, who I had become very close with through Instagram, told me about this super-easy, white chocolate mousse recipe. When I say easy, it’s really easy!

She tested it, I tested it, and we both loved this recipe. As my family is avid white chocolate fans, this made for an instant hint. You can serve it for seudat shlishit, or for brunch � or just keep them in the freezer in case you have guests who drop by unexpectedly.

PHOTO BY MICHAL LANGNAS @MIMI.S_SWEET_TREATS

Ingredients b3 bars good quality white Swiss chocolate, 300 grams b2 eggs, lightly beaten b2 cups heavy cream, whipped to stiff peaks

Preparation

1. Melt chocolate in glass bowl over a simmering pot of water. Continuously stir until it’s very smooth. 2. Once it has slightly cooled, mix in the eggs. 3. Then fold into the whipped cream with a rubber spatula. 4. Divide mixture into dessert cups and place in fridge for 2 hours until it sets.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.