I had the great fortune of being able to do a little baking for a local school bazaar this past weekend. Teachers were raising money to fund the children’s Hajj re-enactment program where the kids learn how to properly perform the Hajj, or pilgrimage to Mecca. You see, it’s Hajj ‘season’, meaning that most piligrims from all over the world have left their homes for Mecca, Saudia Arabia, to fulfill one of the pillars of Islam: the once in a life trip to one of the holiest cities for Muslims. If one can so afford to do it after other worldy obligations are cared for, he or she should go and spend 10 days to perform the rites and rituals asked by God of every Muslim.
I decided on some of my family favorites as well as baked goods I thought every mom and every kid would want to enjoy at the bazaar:
Coconut & Chocolate Macaroons
Orange-Vanilla Italian Pizzelles
Chocolate Chip Coffee Cake
Chocolate Mousse Cups (using Lang’s halal-certified chocolate cups in various sizes and in both milk and dark chocolate)
Yes, it was a lot of chocolate. Totally homemade with all natural ingredients. Enjoyed in moderation.
Before I get to the recipe for Orange Chocolate Mousse Cups, I must introduce you to these beautiful ‘Eid gifts I stumbled upon at the bazaar: handmade Moroccan candleholders and candles. I’d never seen ‘Eid gifts so beautifully packaged, so I just had to stop and ask more about them.
There isn’t a specific business name attached to the candles/candle holders, but they are sold by one Chicago woman, Alma Campos. Here’s her description of the Moroccan fare she sells. (Ordering information is at the end of this post, including the discount she’s offering for all My Halal Kitchen readers)
The wax candle holders handmade in Morocco and make beautiful, unique gifts as well as serve as decorative pieces for any part of the home. They can be used over and over with a simple tea light (included). They have a beautiful reflecting light that can be seen through the glow of the candle when lit. Colors vary to match any decor from tangerine, violet, beige and green. Our most popular design is a square 6×6 that has different Islamic calligraphy, retailing for $35. We also have large cylinder shape candle holders (8×8) made of wax with hand crafted Henna designs, retailing for $60. (Shipping not included) Smaller candle holders with varying colors, sizes and henna designs are available (not displayed).
Orange-Chocolate Mousse Cups
5 egg yolks
1 cup sugar
1/8 cup no alcohol vanilla extract
11 ounces semi-sweet chocolate
1/4 cup coffee
1 cup unsalted butter, melted to room temperature
1/2 teaspoon ground orange peel
5 egg whites
1/2 teaspoon salt
1 tablespoon sugar
32 pieces dark or milk chocolate dessert cups
2 large stainless steel bowls
1 large bowl (for cold water)
1 large pot (for boiling hot water)
stand mixer with whisk attachment
In a stainless steel bowl, beat the egg yolks and sugar until well-blended and creamy. Beat in the vanilla extract. Prepare a bowl of cold water and another for hot (boiling) water.
Place the egg yolks/sugar mixture (still in the stainless steel bowl) over the pot of boiling water (1/2 way filled). Whisk vigorously for four minutes. Immediately transfer the bowl over to the top of the bowl of cold water so that the bottom is immersed in the cold water. Whisk vigorously for four minutes. Remove and set aside.
Into another stainless steel bowl, pour the chocolate and coffee. Place the bowl over a pot filled 1/2 way with boiling water. Mix the chocolate and coffee vigorously until all of the chocolate has melted. Remove from heat and slowly add the melted butter. Blend well until fully incorporated. Add the orange peel and combine.
In a stand mixer using the whisk attachment, beat the egg whites and salt on high speed for about five minutes. Add the sugar while the mixer is running and continue for 2-3 more minutes, or until egg whites have become completely fluffy and look like foam. There should be no remaining egg white fluid at the bottom of the bowl.
Add 1/2 of the fluffed egg whites to the bowl of chocolate and mix in with a whisk. Gently fold in the rest of the fluffed egg whites to the same chocolate mix.
Add this chocolate mixture to the creamy egg yolk mixture (from step 2) and whisk in at first, then blend completely with a wooden spoon, removing any lumps.
Place in the refrigerator for several hours before serving in chocolate cups or your choice of serving bowls. Add whipped cream, chocolate shavings or cocoa to the top.
For more information on halal-certified chocolates by Lang’s, go here, call 570-323-6320 or email email@example.com to find out how you can purchase your ‘Eid chocolates and make the above recipe. Let them know you’ve heard of them here.
For more information or to order the Moroccan Candles/Candle Holders, email Alma Campos: MyIslamicGifts@gmail.com. She is offering a $5 discount to anyone who mentions that they heard about this through reading the post here on My Halal Kitchen.
Chocolate Mousse recipe inspired by and adapted from Mastering The Art of French Cooking, Volume I by Julia Child.