Layered Chocolate Mousse

Ingredients

Milk – 4 cups
Sugar – 1 cup
White chocolate – 1/4 cup
Chocolate chips - 1/4 cup
Gelatin – 4 tsp
Custard powder – 5 tsp
Egg -2
cream

Method

Heat 3 cups of milk (keep 1 cup aside).  

Add gelatin (which has been dissolved in hot water). 

Mix custard into the 1 cup of cooked milk and add to mixture. 

Separate the egg. Mix yolk and add a  tablespoon custard mixture to the yolk. 

Pour the yolk into the custard mixture. Stir till thick. 

Beat egg white till stiff. Add sugar to it. 

Coffee solution is slowly added to egg white very gently fold in cream.
NB Do not moisten gelatin with milk. Dissolve in water first.

Layered Chocolate Mousse

1.    Halve mixture between 2 bowls. stir cooled chocolate into one half and a few drops of peppermint essence into other half.

2.  Spoon chocolate and peppermint mousse mixtures into 6 individual serving dishes, refrigerate until set.

3.  Decorate as desired with cream, strawberries and grated chocolate.

4.  To achieve the tilted layered look I used half-cylinder silicone moulds placing the moulds on a rimmed baking sheet and then placing one glass in each cavity on an angle. 

 

When using the tilted layered look do a trial run filling the glasses with water. 

This will help you judge how much mixture you will need for each glass.

I will also help you determine how best to fill the glasses for best presentation

 

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