Ingredients
200g block Top Deck chocolate, chopped
MILK CHOC MOUSSE
2 teaspoons powdered gelatine
200g block milk cooking chocolate, chopped
¾ cup creamy evaporated milk
2 egg whites, at room temperature
¼ cup caster sugar
300ml tub thickened cream, whipped
WHITE CHOC MOUSSE
2 teaspoons powdered gelatine
200g block white cooking chocolate, chopped
¾ cup creamy evaporated milk
2 egg whites, at room temperature
¼ cup caster sugar
300ml tub thickened cream, whipped
Method
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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.
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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.
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Stand mixture, at room temperature, stirring occasionally for about 20 minutes, or until lukewarm.
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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.
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Spoon into a large serving bowl (12-cup capacity). Cover. Refrigerate for 1 hour, or until just set.
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To make white choc mousse, repeat process for making milk choc mousse using gelatine, 2 tablespoons water, chocolate, milk, egg whites, sugar and cream.
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Spoon white choc mousse over milk chocolate mousse. Cover. Refrigerate for at least 6 hours, or overnight, until set.
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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.
