Magical mousse dessert

Yield: 8 Servings

Measure Ingredient
200 Gm Cadbury's Bournville chocolate
3 ounces Butter
3 ounces Castor sugar
3 Eggs, separated
2 ounces Ground almonds
1 ounce Plain flour
2 teaspoons Dry instant coffee
3 tablespoons Tia Maria liquer
3 tablespoons Cornflour
2 ounces Castor sugar
400 millilitres Milk
2 teaspoons Gelatine
200 Gm cream cheese
½ pint Double cream
1 teaspoon Vanilla essence
1 Deep, (8 inch) loose based cake tin, greased and base lined
Copyright =A9 Cadbury Ltd. 1996

FOR THE CUSTARD TOPPING

ALSO, YOU WILL REQUIRE

Cadbury's Spring Recipe Collection, Melt 75g of chocolate with the butter. Stir in the sugar, egg yolks, nuts and flour; beat until smooth. Fold in stifly whisked egg whites. Turn mixture into the tin, bake at Gas Mark 4, 180øC, 350øF for 40 minutes until cooked through. Dissolve coffee in 2 tablespoons of hot water, add liqueur and soak the base; cool. Remove from tin, peel off paper then return to the clean tin.

Make a custard with the egg, cornflour, sugar and milk, heating without boiling. Stir in gelatine whilst hot. Keep covered in a bowl whilst cooling. When cold, whisk in cream cheese and the cream, continuing to whisk until quite thick and deliciously creamy. Halve mixture, add 75g of melted chocolate to one amount and essence to the other. Place spoonfulls of alternate coloured custards in the tin then swirl through. Smooth the top, cover with coarsly grated chocolate. Leave in the fridge to set.

Posted to EAT-L Digest 14 November 96 Date: Fri, 15 Nov 1996 14:06:59 -0500 From: John Atkerson <jfball0@...>

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