Passover Chocolate Mousse Pie Food

PASSOVER CHOCOLATE MOUSSE PIE

Steps:

• Crumble the chocolate wafers into a medium-size mixing bowl. Combine the chocolate crumbles with the melted butter or margarine. Press mixture with your hands into a 9 inch pie plate.
• Melt chocolate chips in the top of a double boiler. Stir occasionally until smooth. Pour water into the chocolate and continue stirring until blended. Remove the chocolate from the heat.
• Whip the sugar and eggs until thick and pale. Fold the chocolate mixture into the bowl with the sugar and eggs. Fold 1/2 whipped cream into the mixture. Pour mixture into the pie crust. Decorate with remaining cream.

CHOCOLATE MOUSSE CAKE FOR PASSOVER

Steps:

• Beat egg whites with 1/4 cup of sugar and set aside.
• In a saucepan, melt chocolate chips, and margarine.
• Remove from heat and let cool a few minutes.
• Beat egg yolks, with 3/4 cup sugar and vanilla.
• Add melted chocolate and mix.
• Fold in egg whites.
• Pour half in to a greased springform or tube pan. Put rest in refrigerator.
• Bake at 350 for 30 minutes. It will rise nicely and then fall.
• When it is cool, pour rest of refrigerated mixture on top and put in freezer for several hours.

CHOCOLATE MOUSSE PIE

Steps:

• Place chocolate chips in a glass bowl alongwith half of the whipping cream.
• Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
• Allow the mixture to cool.
• In the meantime, beat the rest of the whipping cream till soft peaks form.
• Add vanilla and sugar and beat continuously.
• Slowly add the chocolate mixture and mix well.
• Place in the chocolate pie crust.
• Refrigerate for several hours before serving.

PASSOVER CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the crushed macaroons and butter. Press into the bottom of a 9 inch springform pan. Bake for 15 minutes in the preheated oven; remove and cool.
• In a medium bowl, stir cream cheese and sugar together until well blended. Stir in matzo meal, milk and vanilla until smooth. Mix in the eggs one at a time.
• Combine the chocolate chips and butter in a small microwave-safe dish. Heat at 30 second intervals until melted, stirring at each interval. Stir into the cream cheese batter. Pour the batter over the cooled crust and smooth the top.
• Bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.