Chef: Adapted from Miriam Szokovski (Chabad.org) Recipe

Course: Dessert

Servings: 10 Servings

Ingredients

Base Ingredients:

• 4 oranges, segmented
• 1 pomegranate, seeded
• Mint leaves for topping

Almond Crumb Ingredients:

• 1C natural almond butter
• ½C sugar
• 1 egg
• 1 tsp kosher salt

Mini Swiss meringues ingredients:

• 2 egg whites
• 112g sugar

Chocolate Mousse ingredients:

• 570g good quality bittersweet or semisweet chocolate, roughly chopped
• 2C cold water
• Ice

Instructions

Instructions for Chewy Almond Crumbs:

1. Pour the almond butter and sugar into a bowl and mix. Add the egg and the salt and mix until the dough resembles soft crumbs.  (If you end up with a ball of smooth dough, that’s okay)
2. Spread the crumbs (or chunks of dough) out over a cookie sheet and bake at 180°C for 12 minutes.
3. Mixture will spread while baking. Remove from oven and let fully cool.
4. Crumble and store in an airtight container until ready to use (this can be kept in the freezer, allowing you to make in advance).

Instructions for Mini Swiss Meringues:

1. Place the egg whites and sugar in the mixer bowl.
2. Whisk the egg whites and sugar for about 10 minutes or until stiff peaks form and, until the sugar has dissolved. (To check if it’s ready, rub a bit of the egg white between your fingers. If the sugar hasn’t fully dissolved, it will feel grainy.)
3. Pipe individual mini meringues using a piping bag and a star tip. 
4. Line a large baking sheet with parchment paper. Either pipe the meringues on, or spread the mixture across thinly, using a spatula.
5. Place the baking sheet into an oven and bake at 100°C for 90 minutes. Turn the oven off and leave the meringue in the oven for another hour or so, to finish drying out. When the meringues feel hard and dry, they are ready. Store in an airtight container for up to two weeks.

Instructions for Chocolate Mousse:

1. Fill a large bowl about a third of the way with ice and a small amount of water. Set a second, smaller bowl aside. This bowl should fit comfortably in the larger bowl.
2. Place the chocolate and the water in a saucepan. Cook over low heat, whisking occasionally, for about 5 minutes, until chocolate is fully melted, and mixture is smooth.
3. Take the pot off the stove and pour the chocolate mixture into the small bowl. Place the small bowl in the ice bath and immediately begin to whisk vigorously. Whisk for approximately 10–15 minutes, until chocolate thickens to mousse consistency (do not over beat or the mixture will turn grainy, if this happens just remelt and repeat the steps above).
4. Refrigerate until serving.

To Assemble:

1. Place about 2–3 tbsp. almond crumb on each plate.
2. Use an ice cream scoop to shape the mousse. Dip the scoop into warm water between each scoop.
3. Place the mousse on top of the almond crumb, and now add the fresh fruit, meringues, and mint leaf garnish. Sprinkle a few flakes of sea salt over the mousse and enjoy!