I made this once for sheva brachos and it was the talk of the evening. The combination of chocolate mousse and ice cream rolled in a crunch is just irresistible.
- 10 oz (300 grams) good-quality bittersweet chocolate -
- Splash of coffee (or other) liqueur, optional -
- 8 eggs separated -
- Additional 4 egg whites -
- 4 Tbsp sugar -
- Vanilla Ice Cream
- 8 eggs separated -
- 1 cup (225 grams) dessert whip -
- ½ cup sugar -
- ¾ cup orange juice -
- 3 tsp vanilla -
- 1 pkg vanilla pudding (approx. 5 Tbsp) -
- 1 cup (200 grams) margarine -
- ¾ cup flour -
- 1 cup brown sugar -
- 1 cup coconut or coconut mixed with chopped nuts (I prefer filberts) -
1.Melt the chocolate in a double boiler or microwave. Add the liqueur.
2.Beat the egg whites with the sugar until they are stiff.
3.Beat the yolks with a fork and mix them into the melted chocolate.
4.Gently fold the chocolate into the egg whites. Pour this into two jelly roll pans, lined with parchment paper, thick plastic (from a roll of plastic tablecloths), or foil. Freeze until it is solid.
Vanilla Ice Cream:
1.Beat the egg whites until they are stiff, adding the sugar gradually. Add the egg yolks, juice, vanilla, and pudding mix. Set this aside.
2.Beat the dessert whip until it is stiff. Fold the dessert whip into the other mixture. Pour this over the frozen mousse. Freeze until it is solid.
3.Remove the pan from the freezer and carefully roll it up lengthwise, gently pulling it away from the paper/plastic.
1.Preheat the oven to 400°F (200°C).
2.Mix everything together. Pour it out onto a baking sheet lined with parchment paper and bake until golden, approximately 15 minutes. Stir it after 8 minutes.
3.Crumble the topping while it is hot. Cool.
4.Roll the ice cream roll in the topping. Wrap and refreeze. To do this efficiently, after rolling, lay the roll on a plastic bag and then slide this into a bag for storage. It’s preferable to slice down the center of the bag, in half, first and then store in 2 separate bags for easy storage.
NOTE : You will have leftover topping. Either sprinkle on your slices of ice cream when serving, or freeze for later use, or just nosh it!!
TIP: This topping can be made in advance and frozen.
This recipe was featured in Mishpacha Magazine, Issue 121