*  Exported from  MasterCook  *

                    Halvah- Chocolate Mousse Napoleon

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      oz            Semisweet chocolate
     1/2  lb            Unsalted margarine -- at room temperature
     1/2                Lemon -- juice of
   4                    Egg whites
   2      tb            Sugar
   1      lb            Halvah, cut into 1/2 inch sticks,
                        - slices to fit molds
                        Chocolate sauce:
   8      oz            Sewisweet chocolate -- coarsely chopped
     1/2  c             Hot coffee -- strong
     1/2  c             Apricot or strawberry preserves -- strained
   1      tb            Fruit liqueur (optional)

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

Melt the chocolate in top of a double boiler over simmering water.
Then let it cool to room temperature.

Put chocolate and margarine in a large bowl.  Beat until light and
fluffy using an electric mixer with a whisk attachment.  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. Carefully 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 layers of halvah and 2 mousse. Cover with parchment
paper and refrigerate for overnight.

About 30 minutes before serving, remove the dessert from the
refrigerator.  Invert the mold, releasing the paper-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:

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.

Shared by Lara

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