The Jewish Home | JUNE 16, 2022
100
In The K
tchen
Spiked White Chocolate Mousse Dairy / Serves 8-10
By Naomi Nachman
My friend Naomi Levi from Switzerland gave me this recipe. I started playing around with it and decided to add some Irish whiskey for an extra kick. I make this in advance as it freezes really well.
Ingredients
◦ 3 bars good-quality white chocolate (about 10½ oz or 300 g) ◦ 2 eggs, lightly beaten ◦ 2 cups heavy cream ◦ ¼ cup Irish cream whiskey
Preparation
1. Place chocolate in a glass bowl over a simmering pot. Allow to melt, stirring continuously until it’s very smooth. Allow to cool slightly and mix in the eggs.
2. Combine the heavy cream and Irish whiskey and beat to soft peaks. Fold the chocolate and eggs into the whipped cream.
3. Refrigerate 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.
