Choc Mousse For Layering

INGREDIENTS

200g Dark Chocolate
75ml Clover Milk
Choc mousse:
12,5ml Gelatine
25ml Water
4 Eggs, Seperated
5ml Vanilla
250ml Clover Cream

Cocoa cream:
250ml Clover Cream
15ml Cocoa
20ml Icing Sugar

METHOD

Cocoa Cream

Place Clover cream in clean bowl. Sift
icing sugar and cocoa over. Whip cream
until stiff.

Chocolate Mousse Filling

Break chocolate into a bowl. Melt
chocolate over simmering water. Do not
stir until chocolate has completely
softened. Test with tip of teaspoon.
Stir in milk. Meanwhile, sprinkle
gelatine over water. Microwave on
medium until gelatine is just melted.
Add to chocolate, stirring as you do
this. Beat egg yolks until pale
yellow. Pour in chocolate and Beat in
vanilla. Beat cream until stiff. Beat
egg whites until stiff but not dry.
Add both to chocolate mixture and fold
in gently with a spatula. Refrigerate
for 10min. Line the base of one of the
baking tins with baking paper. Place a
cake layer in the baking tin and
spread with mousse. Then place a layer
of cake on top. Then spread with a
layer of cream. Top with cake, then
mouse then cream. End off with cake.
Place in fridge for at least 3-4hrs
and allow mousse to set.

Chocolate Ganache 200g    dark
chocolate 155g    tin nestles cream
Melt chocolate with cream over low
heat. Allow to cool slightly, then
pour over cake. Decorate with rose
petals and chocolate curls and Boudoir
Biscuits.

INFO & TIPS

Recipe by Clover.

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