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
-----------------------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.
