This Pesach dessert has very little hands-on time, which is always welcome, especially if there is still a list of jobs to do. Leave time to soak the dates and chill the finished desserts. When it comes to Pesach, think positively about what food you can have rather than what you can't. You will find the list and variations endless.
Preparation: 20 minutes, plus soaking
Cooking: 5 minutes, plus 2 hours chilling
● 100g chopped dates or apricots if preferred
● 3 tbsp kosher-for-Pesach brandy
● 125g plain dark chocolate
● 1 large egg, separated
● 30g caster sugar
● 100ml whipping cream or non–dairy cream
● 50g grated chocolate – for dusting
● Put the dates in a small bowl and cover with the brandy. Leave to soak for a minimum of 2 hours.
● Transfer the dates and brandy to a food processor and whizz together until a paste has formed.
● Melt the chocolate in a double-boiler or microwave. Remove from the heat and set aside to cool slightly.
● Beat the egg yolk and sugar together.
● Stir in the melted chocolate and date mixture.
● Whip the cream until it holds its shape. and add it to the chocolate mixture.
● In a separate clean bowl, whisk the egg white until firm peaks form. Carefully fold into the chocolate mixture.
● Spoon into individual glasses or one large bowl.
● Place in the refrigerator to chill for a minimum of 2 hours or overnight.
● Serve dusted with grated chocolate and your favourite Pesach biscuits.