Epicurean’s Cuisine Chocolate Mousse

In the 15th century, when Spanish and Portuguese Jews were being expelled from their homes, they took with them the art of chocolate making. In their new homes, they continued their chocolate making traditions and towns like Bayonne, in southwestern France, became centres of Jewish chocolates. (Many of the expelled Jews, like the Castiels and the Halleguas came to Cochin).

In Cochin, however, cacao beans were not available and it was only in the 20th century that wealthy Cochin Jews started using chocolate. The Koders had by then become major importers of fine chocolates, liquors and luxury goods from Europe. For most Cochinis, however, chocolate was an unheard of item until well into the 1950s or so. Today, chocolate is one of the favourite foods in Israel and is affordable fare for all Cochinis.

The Menorah Restaurant in Koder House, Fort Cochin, serves this Cochin Jewish Chocolate Pudding, a mousse made of cacao, coffee and chocolate, a recipe from Queenie Hallegua of the Koder family.

Servings 8
3 cups semi sweet Choco
1/2 cup coffee, brewed
4 tbsp. sugar
4 tbsp. dark rum
8 egg yolks
8 egg whites, whisked
Toppings such as Fresh Mint
leaves, Almond slices etc. (Optional)

Directions: Use a blender to process chocolate chips until ground very fine. Pour hot coffee and add sugar to bowl. Process mixture until the chocolate is melted.

Pour the rum and the egg yolks gently into the bowl. Pulse. Pour into another bowl, gently fold in the whisked egg whites. Add toppings of your choice. Cool and serve chilled.

Source: The Cochin Jewish Book of Sweets & Drinks published by Tamarind Tree Books, Toronto

Namaste Shalom Desk

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