*  Exported from  MasterCook  *
 
                     Halvah- Chocolate Mousse Napoleon
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ounces        semisweet chocolate
      1/2  pound         unsalted margarine -- at room temperature
      1/2  juice         lemon
    4      eggs          whites
    2      tablespoons   sugar
    1      pound halvah  cut into 1/2 inch ticks -- slices to fit molds
 
 It will be served with chocolate sauce.( recipe Follow)
 
 Melt the chocolate in top of a double boiler over simmeing water.
 Then let it cool to room temperature.
 In a large bowl of an electric mixer with a wisk attachment, beat the
 chocolate and margarine until light and fluffy.
 Add the lemon juice and beat it in. In another bowl, beat eggs whites until
 soft peaks form, add sugar and beat until stiff but not dry. Fold into the
 chocolate mixture. Spoon the chocolate mixture into a pastry bag fitted with a
 plain round tip.
 
 Line two 3x7 inch molds with parchment paper, allowing enough of it to hang
 over the edges so you can completely enclose the finished dessert. Carefull
 arrange slices of halvah to cover the entire bottom of each mold. Pipe a
 single layer of chocolate mousse about 1/2 inch thick over the halvah and then
 cover another layer of halvah. Pipe a second layer of mousse and add another
 layer of halvah until you have 3 klayers of halvah and  2 mousse. Cover with
 parchment paper and refrigerate for overnight.
 
 About 30 minutes before serving, remove the desser from the refrigerator.
 Invert the mold, releasing the papper- lined dessert; peel of the paper. Cut
 the mousse into 1 inch slices, digging the knife into the hot water between
 slices.
 Place on chilled dessert plates, cover with plastic wrap, and refrigerate.
 Just before serving, spoon the Chocolate sauce on one side of the mousse.
 Garnish with mint leaves and fresh strawberries.
 
 Chocolate sauce
 
 8 ounces sewisweet chocolate, coarsely chopped
 1/2 cup strong hot coffee
 1/2 cup apricot oe strawberry preserves, strained
 1 tablespoon fruit liqueur ( optional)
 
 In the top of a double boiler over simmering water, place the chocolate,
 coffee, preserves and liqueur. With a spoon, mix  constantly until the mixture
 is melted and well blended. Transfer to a glass bowl, cover with plastic wrap,
 and refrigerate. Serve hot or cold
 
 Sharing by Lara
 
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