Mocha Mousse Slice

Recipe Ingredients

2		Small sponge finger biscuits
1 tablespoon	15ml	Dry instant coffee
3/4 cup	177ml	Boiling water
200		White chocolate
1/2 cup	118ml	Thickened cream
		Mocha Mousse
200		Dark chocolate
60		Butter
1/4 cup	59ml	Thickened cream
2		Egg yolks
3 teaspoons	15ml	Kahlua =or=
1 teaspoon	5ml	Dry instant coffee and 3 teaspoons water
3/4 cup	177ml	Thickened cream - extra

Recipe Instructions

* Kahlua is a coffee-flavored 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 minutes

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 freezing

Note: For best results, choose good quality dark chocolate and white eating chocolate for this recipe.

Source:
"Vegetarian Times", April 1991

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