Mocha mousse slice

8 servings

Ingredients

QuantityIngredient
2xes125g packets small sponge finger biscuits
1tablespoonDry instant coffee
¾cup(180ml) boiling water
200gramsWhite chocolate
½cup(125ml) thickened cream
200gramsDark chocolate
60gramsButter
¼cup(60ml) thickened cream
2Egg yolks
3teaspoonsKahlua =OR=-
1teaspoonDry instant coffee and 3 teaspoons water
¾cup(180ml) thickened cream, extra

Directions

MOCHA MOUSSE

* Kahlua is a coffee-flavoured liqueur. Tia Maria would also be suitable for this recipe. Sponge finger biscuits are available from most supermarkets and some delicatessens * Line base and sides of 23cm square slab pan with foil.

Cover base of prepared pan with a layer of sponge finger biscuits.

Brush biscuits with half of the combined coffee and water.

Place chopped white chocolate in medium heatproof bowl over pan of simmering water, stir until melted; cool slightly. Stir in cream.

Pour half the combined white chocolate and cream over prepared biscuits in pan, cover, refrigerate 10 mins.

Repeat with the remaining biscuits, coffee mixture and white chocolate mixture. Spread the mocha mousse over biscuits, then cover, refrigerate several hours or overnight, until the mousse is firm.

Decorate slice with whipped cream dusted with cocoa and serve with strawberries, if desired.

Mocha Mousse: Combine chopped chocolate and butter in medium heatproof bowl over pan of simmering water, stir until chocolate and butter are melted; cool slightly. Stir in cream, egg yolks and liqueur; mix well.

Beat extra cream in small bowl with electric mixer until firm peaks form; fold cream into the chocolate mixture in 2 batches.

* Not suitable to freeze * * Suitable to m/wave * Note: For best results, choose good quality dark chocolate and white eating chocolate for this recipe.

Posted by : Sue Rykmans.