Home
In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Chocolate Caramel Mousse with Candied Peanuts: Simple to prepare. Makes an unusual garnish. Rich and indulgent

By Betty Rosbottom



JewishWorldReview.com | Chocolate, caramel and nuts! Is there a more celestial trinity when it comes to desserts? That's the winning combination in Chocolate Caramel Mousse with Candied Peanuts, a delectable recipe.


This mousse is simple to prepare and holds up well for a couple of days in the fridge. A rich dark caramel sauce made with sugar and water is enriched with butter and cream. Next melted dark chocolate is added, and finally whipped cream folded in. Candied peanuts (easily assembled by coating the nuts in egg white and brown sugar, then baking them) make an unusual garnish. Rich and indulgent.



CHOCOLATE CARAMEL MOUSSE WITH CANDIED PEANUTS

SERVES 8 with small portions.

  • 1/2 cup (3 3/4 ounces) dark chocolate morsels
  • 1 cup granulated sugar
  • 3 tablespoons water
  • 1 1/2 cups heavy cream, divided
  • 3 tablespoons unsalted butter
  • 1/8 teaspoon salt and pinch freshly ground black pepper
  • 1/2 cup plus 2 tablespoons candied peanuts (recipe follows)
  • Mint sprigs for garnish, optional
Place chocolate in the top of a double boiler or stainless steel bowl set over a pot of simmering water. Stir occasionally until chocolate has melted and is smooth. Remove and set aside in a warm place.

Combine sugar and water in a small saucepan over medium high heat. Stir just until mixture begins to boil and sugar is dissolved. Continue cooking, without stirring, until mixture reaches 360 F (dark caramel stage) on a candy thermometer and turns a dark amber color. Immediately remove caramel from heat and whisk in 3/4 cup of the cream, butter, salt and pepper. (Be careful, as mixture will bubble up.) Set caramel aside until it reaches room temperature, about 10 minutes. Stir melted chocolate into the cooled caramel.

Whip remaining cream until medium peaks form. Fold cream, in thirds, into the chocolate caramel mixture. Refrigerate the mousse until well chilled, about 2 hours. Spoon mousse into 8 small dessert cups or ramekins. Garnish each serving with some candied peanuts and, if desired a mint sprig.



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.


Candied Peanuts

Makes about 2 cups

  • 1 large egg white, at room temperature

  • 2 1/2 cups lightly salted peanuts

  • 3 tablespoons light brown sugar

Preheat oven to 225 F. Lightly coat a rimmed baking sheet with vegetable cooking spray.

Whisk egg white by hand in a medium bowl until foamy. Fold in nuts, stirring to coat well. Sprinkle brown sugar over nuts and stir to combine. Spread nuts in an even layer on sheet. Bake 1 hour, stirring occasionally, or until nuts are golden brown and lightly toasted. Cool on sheet, then store in airtight container for up to 1 week.

Comment by clicking here.

Interested in a private Judaic studies instructor — for free? Let us know by clicking here.

Sign up for the daily JWR update. It's free. Just click here.

To comment, please click here.

© 2013, Betty Rosbottom Distributed by Tribune Media Services Inc. .

Quantcast