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Ingredients
- 3Â 1/2 ounce Dark chocolate
- 1/4 c. Strong coffee
- 1 x Egg yolk, beaten
- 3Â 1/2 fl ounce cream, lightly whipped
- 3Â 1/2 ounce Lowfat milk chocolate
- 1 dsh Rum
- 3Â 1/2 fl ounce cream, lightly whipped
- 3Â 1/2 ounce White chocolate
- 1 fl ounce water
- 1/2 pkt gelatine
- 3Â 1/2 fl ounce whipped cream
- 2 ounce Raspberries
- 1/2 Tbsp. Icing sugar
- Â Â Water
Directions
- Dark chocolate mousse: Heat the chocolate, stir in the beaten egg yolks but don't over mix. Add in the cream slowly.
- Lowfat milk chocolate mousse: Heat the chocolate and add in a dash of rum. Fold in the lightly whipped cream.
- White chocolate mousse: Heat the chocolate. Heat the water, sprinkle some gelatine crystals into it and mix with a fork. If the crystals do not all dissolve, heat the gelatine mix very gently and cold a little before adding to the melted chocolate. Mix in the whipped cream.
- Line a mould with clingfilm, pour in the lowfat milk chocolate mousse and mix, then set in the fridge. Repeat with white chocolate mousse and then the dark chocolate mousse. Slice and cut out heart shapes.
- For the raspberry coulis, simmer the raspberries together with the icing sugar and a little water for five min. Push through a nylon sieve , throw away the pips and allow to cold. Use the puree as the coulis.
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