Mocha Matzoh Napoleon

A Mocha Matzoh Napoleon for the Passover Crowd

Passover. The word itself conjures up images of family gatherings, spirited discussions, and of course, delicious food. But let’s be honest, sometimes the pressure to create a memorable Seder meal can be overwhelming. This year, I decided to ditch the stress and focus on a dessert that is both impressive and surprisingly simple to make: a Mocha Matzoh Napoleon.

Now, I know what you’re thinking. Matzoh? In a dessert? Yes! And trust me, this isn’t your grandma’s Passover dessert. This recipe, adapted from a wonderful kosher cookbook, elevates the humble matzoh into something truly special. The slightly bitter coffee-soaked matzoh layers provide a delightful contrast to the rich, decadent chocolate mousse. The texture is a fascinating interplay of crisp and creamy, a delightful surprise with every bite.

This recipe isn’t just for Passover, though. It's a wonderful dessert for any occasion when you want something a bit different, something that shows you put in effort without requiring hours in the kitchen. It’s perfect for a small gathering or easily scaled up for a larger crowd, like my family’s Seder! This year, I made a double batch to make sure everyone had their fill of this delightful dessert.

Why this recipe works: The key is the coffee-soaked matzoh. Don't be afraid of the slightly soggy initial texture; once chilled, the matzoh firms up beautifully, holding the layers together perfectly. The chocolate mousse is incredibly light and airy, thanks to the properly whipped egg whites. It's a surprisingly simple recipe, but the result is truly elegant and delicious. It’s a dessert that will leave a lasting impression on your guests, but also makes you look like a culinary mastermind.

Making it my own: Although I've followed the recipe faithfully, I've tweaked a few things to make it even better. For instance, I found that letting the dessert sit in the refrigerator for an hour before serving is key for getting that perfect balance of textures. The mousse softens just enough to be luxuriously creamy, without becoming overly soft or melting entirely.

Serving suggestions: I serve it simply, garnished with finely shaved chocolate. But you could also add a dollop of whipped cream, a sprinkle of cocoa powder, or even a drizzle of chocolate sauce for an extra touch of indulgence. This dessert is so delicious, it doesn't need much more. It's the perfect ending to any meal.

A word about matzoh: The type of matzoh you use might slightly affect the final texture. I prefer using a slightly thicker matzoh for a more substantial layer, but thinner matzoh will work just as well. Just adjust the layering accordingly. This recipe is very forgiving.

Whether you’re hosting a Passover Seder or simply craving a decadent, easy-to-make dessert, this Mocha Matzoh Napoleon is sure to impress. It's a recipe I will undoubtedly make again and again, and I hope it becomes a cherished part of your culinary repertoire as well. Happy baking!

Step-by-step

• Line a 9 x 13-inch pan with 2 pieces of plastic wrap that are large enough to drape over and cover all of the sides.
• Break the matzoh pieces in half. Pour the coffee into a shallow pan and add the matzoh pieces, turning them over so that each piece becomes soaked with the coffee. Set aside.
• To make the Mousse: Break 21 ounces of the chocolate into small pieces and melt either on the stovetop or in the microwave.
• Meanwhile, in a large bowl, beat the egg yolks with 3/4 cup of the sugar. Add the softened margarine and beat with an electric mixer on medium-high speed or vigorously by hand with a whisk until combined. Add the melted chocolate and beat again.
• In a separate bowl, with an electric mixer on high speed, beat the egg whites until they start to stiffen. Turn the speed to low, add the remaining 1/4 cup of sugar, and then turn the speed back to high and beat until very stiff, about 1 minute more. Fold the whites into the chocolate mixture.
• Spoon about 1/5 of the mousse into the prepared pan to cover the bottom. Add 3 to 4 matzoh halves to cover the mousse in 1 layer. Add another 1/5 of the mousse to cover the matzoh and then another layer of matzoh. Repeat until you have used all the matzoh. There should be 4 to 5 layers, depending on the size of your matzoh pieces. The last layer should be the mousse. Cover with plastic.
• Place in the freezer for a minimum of 3 hours or overnight. Place in the refrigerator 1 hour before serving.
• To serve, unmold the pan onto a large platter and peel off the plastic wrap. Use a grater or vegetable peeler to shave the remaining 2 ounces of chocolate on top of the mousse. Cut into 20 pieces.