The matzoh layers are soaked in coffee and though softened, they dry out when chilled and hold the dessert together. The first version of the recipe was made in a loaf pan and served ten but I quickly realized that on Passover, the crowds are bigger. To serve ten, just halve the recipe and prepare in a 12-inch loaf pan.
Store covered in the refrigerator for up to three days or in the freezer for up to two months.
Recipe information
Yield
Makes 20 napoleons
Ingredients
Mousse
Preparation
Step 1
1. Line a 9 x 13-inch pan with 2 pieces of plastic wrap that are large enough to drape over and cover all of the sides.
Step 2
2. Break the matzoh pieces in half. Pour the coffee into a shallow pan and add the matzoh pieces, turning them over so that each piece becomes soaked with the coffee. Set aside.
Step 3
3. To make the Mousse: Break 21 ounces of the chocolate into small pieces and melt either on the stovetop or in the microwave.
Step 4
4. Meanwhile, in a large bowl, beat the egg yolks with 3/4 cup of the sugar. Add the softened margarine and beat with an electric mixer on medium-high speed or vigorously by hand with a whisk until combined. Add the melted chocolate and beat again.
Step 5
5. In a separate bowl, with an electric mixer on high speed, beat the egg whites until they start to stiffen. Turn the speed to low, add the remaining 1/4 cup of sugar, and then turn the speed back to high and beat until very stiff, about 1 minute more. Fold the whites into the chocolate mixture.
Step 6
6. Spoon about 1/5 of the mousse into the prepared pan to cover the bottom. Add 3 to 4 matzoh halves to cover the mousse in 1 layer. Add another 1/5 of the mousse to cover the matzoh and then another layer of matzoh. Repeat until you have used all the matzoh. There should be 4 to 5 layers, depending on the size of your matzoh pieces. The last layer should be the mousse. Cover with plastic.
Step 7
7. Place in the freezer for a minimum of 3 hours or overnight. Place in the refrigerator 1 hour before serving.
Step 8
8. To serve, unmold the pan onto a large platter and peel off the plastic wrap. Use a grater or vegetable peeler to shave the remaining 2 ounces of chocolate on top of the mousse. Cut into 20 pieces.
