Name: Two layer chocolate mousse
Yield: 8 servings
Cuisine: Boil
Ingredients: 200.00 g eggs white; 200.00 g sugar; 800.00 ml cream; 25.00 g Sheridans gelatine powder; 200.00 g dark chocolate; 100.00 g almonds ground; 25.00 ml drambuie liqueur; 200.00 g eggs white; 200.00 g sugar; 800.00 ml cream; 25.00 g Sheridans gelatine powder; 200.00 g white chocolate

Recipe Disclaimer

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Ingredients (12)

DARK CHOCOLATE MOUSSE

200.00 g	eggs — white
200.00 g	sugar
800.00 ml	cream
25.00 g	Sheridans gelatine — powder
200.00 g	dark chocolate
100.00 g	almonds — ground
25.00 ml	drambuie liqueur

WHITE CHOCOLATE MOUSSE

200.00 g	eggs — white
200.00 g	sugar
800.00 ml	cream
25.00 g	Sheridans gelatine — powder
200.00 g	white chocolate

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Method:

1. To make the dark chocolate mousse: whisk egg whites and sugar until soft.
2. Whisk cream until stiff and chill.
3. Add 15 ml water to powdered gelatine and melt over a low heat.
4. Melt chocolate over hot water or in a microwave oven.
5. Add egg white and sugar mixture to beaten cream, mix in the gelatine; then add the lukewarm chocolate, ground almonds and liqueur.
6. Fill half the mould with dark chocolate mousse.
7. Prepare white chocolate mousse as described in the first five steps, and use to fill the remainder of the mould.
8. Chill for about two hours until set. Shock mould with lukewarm water and tip onto centre of the serving plate.
9. Garnish with fruit and serve.