Home
In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Red Chili-Spiked Chocolate Mousse


Red Chili-Spiked Chocolate Mousse


JewishWorldReview.com | The idea of chili with chocolate still surprises most people, but the duo pairs beautifully in many chocolate desserts.


In fact, chili was a typical ingredient in the cocoa drinks prized by the Aztecs and Mayans. The European conquerors of Central America adopted chocolate (first as a drink) but soon made the contribution of sweetening and adding milk, while subtracting the chili.


In this silky, luxurious mousse, all these wonderful ingredients are present. The chili adds a light but bright accent, and the combination of flavors is complex and memorable.



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


RED CHILI-SPIKED CHOCOLATE MOUSSE

Makes 8 servings, about 1/2 cup each

Prep Time: 35 minutes
Total Time: 2 hours 35 minutes (includes chilling time)


  • 1 teaspoon unflavored gelatin
  • 4 tablespoons water, divided
  • 2/3 cup unsweetened cocoa powder, preferably Dutch-process
  • 1/4 cup granulated sugar
  • 2 teaspoons mild-to-medium New Mexican red chili powder, plus more for garnish
  • 1 teaspoon instant espresso powder
  • 1/8 teaspoon salt
  • 1 large egg
  • 3/4 cup low-fat milk
  • 2 ounces bittersweet chocolate, chopped
  • 1 1/2 teaspoons vanilla extract
  • 8 teaspoons dried egg whites (see note), reconstituted according to package directions (equivalent to 4 egg whites)
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon cream of tartar


Sprinkle gelatin over 2 tablespoons water in a small bowl; set aside.

Combine cocoa, granulated sugar, chili powder, espresso powder and salt in a large saucepan. Whisk in egg, then milk. Cook over medium-low heat, whisking constantly, until steaming and just beginning to thicken, 4 to 5 minutes. Remove from the heat and immediately whisk in the softened gelatin, chocolate and vanilla. Stir until the chocolate is melted and fully incorporated.

Beat egg whites, brown sugar and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.

Stir one-fourth of the egg whites into the chocolate mixture until smooth. Fold in the remaining egg whites until fully incorporated. Spoon the mousse into 8 dessert glasses or cups.

Chill the mousse until set, at least 2 hours. Sprinkle with chili powder, if desired.

Note: Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural foods section of most supermarkets.

Recipe Nutrition:

Per serving: 158 calories; 4 g fat (2 g sat, 1 g mono); 28 mg cholesterol; 30 g carbohydrate; 23 g added sugars; 5 g protein; 3 g fiber; 97 mg sodium; 245 mg potassium

2 Carbohydrate Servings

Exchanges: 2 carbohydrates (other), 1 fat

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)


© 2012, Eating WEll Inc.