Side Pannel
Mocha Mousse Slice
Ingredients List
- 2 x 125g packets small sponge
- - finger biscuits
- 1 tb Dry instant coffee
- 3/4 c (180ml) boiling water
- 200 g White chocolate
- 1/2 c (125ml) thickened cream
Directions
MOCHA MOUSSE
200 g Dark chocolate
60 g Butter
1/4 c (60ml) thickened cream
2 Egg yolks
3 ts Kahlua
-=OR=-
1 ts Dry instant coffee and 3
- teaspoons water
3/4 c (180ml) thickened cream,
- extra
* 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.
200 g Dark chocolate
60 g Butter
1/4 c (60ml) thickened cream
2 Egg yolks
3 ts Kahlua
-=OR=-
1 ts Dry instant coffee and 3
- teaspoons water
3/4 c (180ml) thickened cream,
- extra
* 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.
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