Last Updated on March 22, 2017
Kasher LePesach Recipes
Chocolate Marquis Batons
With Pesach around the corner, one of our members shared a delicious recipe from Chef Nir Elkayam, the executive chef at Jerusalem’s luxury hotel, the Inbal. This recipe proves that ‘Kosher for Passover” can still be synonymous with tasty. The Passover food challenge is creating appealing and ‘normal’ dishes despite the heavy restrictions on ingredients that Kosher for Passover products mandate.
Below is the recipe for Chocolate Marquis Batons
Image credit: Inbal Hotel
Chocolate Marquis Batons
Ingredients:
3 Eggs
50 g. Granulated Sugar
500 g. Bittersweet Chocolate, Chopped
400 g. Rich’s Cream—for whipping
150 g. Rich’s Cream—to replace milk
Method of Preparation
- Preheat oven to 150 degrees Celsius
- Lightly whip the eggs and sugar
- Heat the Rich’s Cream until it reaches a boil.
- Add the chocolate and mix until melted and homogeneous
- Pour the chocolate blend into the whipped eggs and lightly mix until well blended
- Pour mixture into a silicone mold in the shape of batons (or any other mold you like)
- Place into the oven for about 15 minutes
- Chill the chocolate in the silicone mold in the freezer for a minimum of 2 hours, and until ready to serve
Chocolate Pecan Batons (Dairy)
Ingredients:
500 g. Salted Pecans, Minced
400 g. Melted White Chocolate
100 g. Melted Cocoa Butter
130 g. Milk (Rich’s Cream—to replace milk)
130 g. Water
10 g. Instant Coffee Powder
8 Egg Yolks
100 g. Granulated Sugar
650 g. Bittersweet Chocolate
Method of Preparation:
- Mix the nuts, white chocolate, cocoa butter until mixture is uniform
- Pour the mixture in silicone molds, filling only half way to the top
- Cool the silicone mold with the mixture in the freezer
- Prepare a crème anglaise with the milk, water, instant coffee, yolks, and sugar
- Pour the crème anglaise over the chocolate and mix
- Pour the mixture into the remaining area of the silicone mold and return to the freezer until ready to serve.
More mouthwatering recipes to follow…
