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#CookingWithZac: Zac Posen’s Passover Chocolate Mousse With Hazelnut Oil

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zacblogAnyone who follows Zac Posen on Instagram knows he’s not only handy with a needle and thread. After a long day at his Tribeca atelier or the television studio—Project Runway won its first Emmy with Posen on the program—the designer goes home and whips up fabulous home-cooked meals, many of which he posts to his account for the delectation of his more than 423,000 followers. It will be no surprise when he lands his own cooking show. And we know what he should name it: CookingWithZac, of course, after the hashtag he uses for his food pics. In honor of Passover, Posen shares one of his favorite recipes. And no, it’s not brisket.

 

Passover Chocolate Mousse With Hazelnut Oil
Preparation time: 10 minutes; chill: 4 hours
Servings: 8
Ingredients
* 7 ounces dark chocolate 70 percent cacao
* 1/2 cup hazelnut oil
* 1 vanilla bean, scraped
* 4 eggs, separated
* 2/3 cup powdered sugar (kosher)
* 1/3 cup brewed coffee
* pinch of kosher salt

Directions
Start melting the chocolate in a saucepan over low heat. Let it cool at room temperature before adding the hazelnut oil, the scraped vanilla bean, and coffee. Set aside.

In a mixer bowl, beat the egg yolks and powdered sugar until the mixture is pale yellow, thick, and forms a ribbon. Add this to the chocolate mixture.

Whisk the egg whites until they are stiff but not dry-looking, then fold the whites into the chocolate.

Pour into dessert cups and refrigerate for at least four hours.

Sprinkle on some kosher salt right before serving.

Photo: Instagram/@zac_posen