Ettienne Leibman's Israeli Truffles
Dessert Gallery's White Chocolate Concorde Cake
These two recipes are from the Houston Chronicle.
Ettienne Leibman's Israeli Truffles
You can substitute Amaretto, rum or brandy for the Calvados. Made with
rum, they reminded Food editor Peggy Grodinsky of rum balls.
1/4 cup cocoa powder, plus additional for rolling
1 cup sugar
1 cup matzo meal
Dash salt
11/2 teaspoons instant espresso
1/4 cup Calvados
1/2 cup walnuts or pecans, toasted and chopped
1/2 cup milk
1/2 cup (1 stick) butter
Flaked coconut
Combine all the ingredients in a medium pot. Cook until the mixture is
thick.
Cool and refrigerate for 2 hours; it will set up as it cools. Roll into
truffle-size balls. Roll the balls in cocoa or coconut. Refrigerate until
you are ready to eat.
Dessert Gallery's White Chocolate Concorde Cake
This recipe calls for confectioners' sugar, which many Jews will not eat
during Passover because it contains cornstarch. Dessert Gallery owner Sara
Brook has a more lenient interpretation of the holiday rules: "Most people
are happy if it doesn't have flour.'' To make this cake, you'll need
parchment paper and a piping bag with a large , round tip (approximately
1/2 inch) and a smaller round tip (approximately 1/4 inch). Bear in mind
that humidity makes meringue tricky to work with. The mousse calls for raw
egg whites, but you can substitute pasteurized egg whites.
Meringue layers:
5 egg whites
2/3 cup granulated sugar
1 cup plus 2 tablespoons confectioners' sugar, sifted
Mousse:
6 ounces fine white chocolate (such as Tobler)
1 cup heavy cream
1 tablespoon Grand Marnier
3 egg whites
21/2 tablespoons confectioners' sugar
Preheat the oven to 300 degrees. Line 2 baking sheets and 3 (9-inch) cake
pans with parchment paper.
To make the meringue, beat the egg whites with a whisk in the bowl of a
stand mixer until firm, gradually (after they are foamy and beginning to
set) adding 1/3 cup sugar. As soon as stiff peaks form, add the
remaining 1/3 cup sugar, using the mixer at low speed. Gently fold in
the confectioners' sugar.
Using a piping bag with the large round tip, pipe the meringue in a
spiral pattern in each of the cake pans. Using the small round tube, pipe
the remaining meringue in straight lines onto baking sheets.
Bake the meringues for 1 to 11/2 hours. If they brown too quickly, turn
the oven down to 275 degrees. The meringues are done when they are dry
throughout. Cool. To unmold the cakes, run a knife around the sides of the
pans, turn them over and tap lightly; the meringue should fall right out.
To make the mousse, melt the white chocolate over a double boiler or in
20-second intervals in the microwave; stir after each interval to avoid
burning. Cool to room temperature.
Whip the cream with the Grand Marnier until soft peaks form. Set aside.
Beat the egg whites until just about stiff, then add the sugar. Gently
fold the cream into the cooled chocolate, followed by the whites.
To assemble, place a meringue cake layer on a plate and spread with some
of the mousse. Top with the second meringue layer, repeat, then the third.
Ice the sides of the cake with the remaining mousse.
To decorate, break the lines of meringue into 2-inch pieces and completely
cover the cake with them. Dust with powdered sugar.
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