A last minute Pesach dessert is always welcome especially when there is still a long list of jobs to do before Yom Tov.
When it comes to Pesach cooking, think positively about what you can have rather than what you can’t. You will find the list and variations are endless!
Preparation Time: 20 minutes plus soaking
Cooking Time: 5 minutes plus 2 hours chilling
100g Chopped dates or apricots if preferred
3 tablespoons – kosher for Pesach Brandy
125g Plain dark chocolate
1 large egg – separated
30g caster sugar
200ml whipping cream or Rich’s non –dairy cream
50g Grated chocolate – for dusting
- Put the dates in a small bowl and cover with the brandy. Leave to soak for a minimum of 2 hours.
- Transfer the dates and the brandy to a food processor and whizz together until a paste has formed.
- Melt the chocolate in a double- boiler or microwave. Remove from the heat and set aside.
- Beat in the egg yolk and sugar. Stir in the melted chocolate and date mixture.
- Whip the cream until it holds its shape. Add to the chocolate mixture.
- In a separate clean bowl, whisk the egg white until firm peaks form. Carefully fold into the chocolate delight.
- Spoon into individual glasses or one large bowl.
- Place in the refrigerator to chill for a minimum of 2 hours or overnight.
To Serve the Stylish Way: Dust with grated chocolate and serve with your favourite plain Pesach biscuits.