Peanut Butter Mousse &
Levana’s Chocolate Espresso Mousse

Peanut Butter Mousse &
Levana’s Chocolate Espresso Mousse

At our local Bikur Cholim gathering last year, we were lucky enough to have Levana Kirschenbaum, the talented caterer and cookbook author, do a cooking demo for us. I don’t remember everything she made, but one thing that really stood out was her chocolate mousse. I’m not one to eat raw egg yolks (like in most mousse recipes), so when I saw her using tofu instead, I was intrigued. That Shabbos, I made her recipe for dessert, and it’s been a regular in my house ever since. The tofu adds a silkiness to the mousse that you’d never dream would come from soy. I started experimenting with silken tofu some more and this peanut butter mousse is one of my favorite outcomes. You can even make a parfait of mousses, and layer the chocolate and peanut butter into dessert glasses (keep it small because they are very rich!). I did that one Yom Tov and topped it with whipped cream and brownie crumbles. My guests nearly fell off their seats!

Thanks to Levana for generously sharing her chocolate espresso mousse recipe below. Make sure to check out her new cookbook, The Whole Foods Kosher Kitchen!

 

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25 thoughts on “Peanut Butter Mousse &
Levana’s Chocolate Espresso Mousse

  1. Have you ever tried the peanut butter pie in the Quick and Kosher cook book. It is AMAZING. I made the mousse part and spooned it into small canning jars. Then I melted some chocolate chips and poured it over the mousse. Then I sprinkled some chopped peanuts over the chocolate and froze it. It is parve and it is awesome.

  2. Hi! I would like to try your mousse out, just wondering how many packages of tofu did you use (Im using the same company as you did – na soya)
    THANKS!!

  3. how much in advance can i make the above? the peanut butter mousse or the bonus recipe, am sure it cannot be frozen, am i correct on that?

    1. I have frozen the chocolate mousse and it freezes beautifully. I’ve never frozen the peanut butter mousse, but you can make it a few days in advance. If it gets a little watery, just pour the water off the top and mix before serving.

  4. What firmness of tofu should I use?

    I love your blog and get so many good recipe ideas. Just made your corn bread and chilli. It was fantastic!

  5. How long does the tofu need to drain on the paper towels for? Does all of the liquid drain out just by sitting on them or do I need to squeeze the tofu?

  6. I will have to try this chocolate mouse as my grandchildren are mourning the loss of the one I used to make. It used raw egg whites (beaten stiff) and I am now unable to find pasteurized eggs in all the tri state area! Have you seen them anywhere? Every store I call or go to says they have them but when I get there they are Pasture Raised eggs.

  7. I’m dying to make both of these but I can’t find the silken tofu in any stores! Ang suggestions where to find it? Preferably in Flatbush/Brooklyn…

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