I got this very easy recipe from Judith Baskin, who is the distinguished director of the Jewish studies program at the University of Oregon. We met  at Antioch College, and we were roommates during our year abroad at The Hebrew University in Jerusalem. We lived in a damp, cold, moldy basement apartment in an otherwise toney neighborhood (we referred to our apartment as “the slum of Rehavia”). After college, my husband and I lived in Philadelphia and we visited Judy and her husband, Warren Ginsberg, a few times in New Haven while they were  graduate students at Yale. On one visit, they served us this wonderful dessert, which we have been making ever since.

Ingredients:

1 6-oz. package semisweet chocolate chips
⅓ cup boiling water
4 eggs, separated
2 Tbs. coffee liqueur (or another liqueur that goes well with chocolate)
½ tsp. cinnamon

Directions:

In a blender, or with an immersion blender, mix the chocolate chips and boiling water for about 10 seconds. Add the egg yolks, liqueur and cinnamon and blend another 5 seconds. Beat the egg whites until they form stiff peaks. Fold the chocolate mixture into the egg whites until no streaks or lumps of white are visible. Spoon into dessert dishes or a 1-quart serving bowl. Chill for one hour or more. Serve with a dollop of whipped cream.

Serves 4 to 6

Tags: chocolate, dessert, easy, kosher, mousse