Top Deck Chocolate Mousse

Method

1. To make milk choc mousse, sprinkle gelatine over 2 tablespoons water in a small, heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug. 

2. Melt chocolate with milk in a medium, heatproof bowl sitting over same pan of simmering water, stirring until smooth. Remove bowl. Stir in warm gelatine mixture. 

3. Stand mixture, at room temperature, stirring occasionally for about 20 minutes, or until lukewarm. 

4. Beat egg whites in small bowl of an electric mixer until soft peaks form. Gradually beat in 1 tablespoon sugar at a time, until dissolved. In two batches, use a wire whisk to fold into chocolate mixture until just combined. Then fold in whipped cream. 

5. Spoon into a large serving bowl (12-cup capacity). Cover. Refrigerate for 1 hour, or until just set. 

6. To make white choc mousse, repeat process for making milk choc mousse using gelatine, 2 tablespoons water, chocolate, milk, egg whites, sugar and cream.

7. Spoon white choc mousse over milk chocolate mousse. Cover. Refrigerate for at least 6 hours, or overnight, until set. 

8. Before serving, sprinkle Top Deck chocolate over mousse.

    

   TIP! You will need a 375ml can creamy evaporated milk for this recipe. For a richer chocolate flavour, replace milk chocolate with dark chocolate. Mousse can be made up to two days ahead.