Pour 2 cups water in a large pot and bring to a boil. 

Place a heatproof bowl on top of the pot, making sure the bowl is not touching the boiling water below.

 Place chocolate in the bowl and melt chocolate.

 In a separate bowl, beat egg yolks and gently mix into the chocolate mixture. 

 Once chocolate and yolks are incorporated, set aside to cool. 

Place egg whites, sugar, and a pinch of salt in a standing mixer and beat until stiff peaks form. 

 Using a spatula, gently fold the chocolate mixture into the stiff egg whites until fully combined. 

Refrigerate mixture until ready to serve. 

To serve: Layer crumbled chocolate chip meringue cookies and chopped nuts with chocolate mousse for an elegant dessert.

Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2013 SUBSCRIBE NOW