Mocha Mousse Slice
Yield
8 servingsPrep
20 minCook
10 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
sponge cake
finger biscuits |
* |
| 1 | tablespoon |
coffee
dry, instant |
|
| ¾ | cup |
water
boiling |
|
| 200 | grams |
white chocolate
|
|
| ½ | cup |
cream
thickened |
|
| Mocha mousse | |||
| 200 | grams |
dark chocolate
|
* |
| 60 | grams |
butter
|
|
| ¼ | cup |
cream
thickened |
|
| 2 | each |
egg yolks
|
*
|
| 3 | teaspoons |
liqueur
=or= 1 ts dry instant coffee and 3 teaspoons water, coffee flavor, such as kahlua |
*
|
| ¾ | cup |
cream
thickened, extra |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
sponge cake
finger biscuits |
* |
| 15 | ml |
coffee
dry, instant |
|
| 177 | ml |
water
boiling |
|
| 2E+2 | grams |
white chocolate
|
|
| 118 | ml |
cream
thickened |
|
| Mocha mousse | |||
| 2E+2 | grams |
dark chocolate
|
* |
| 6E+1 | grams |
butter
|
|
| 59 | ml |
cream
thickened |
|
| 2 | each |
egg yolks
|
*
|
| 15 | ml |
liqueur
=or= 1 ts dry instant coffee and 3 teaspoons water, coffee flavor, such as kahlua |
*
|
| 177 | ml |
cream
thickened, extra |
|
Directions
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.
