TRIPLE CHOCOLATE MOUSSE
1x 200g white chocolate baking block, coarsely chopped
1x 200g pkt milk chocolate baking block, coarsely chopped
1x 200g pkt dark chocolate baking block, coarsely chopped
1/4 cup (60ml) cold water
5 teaspoons gelatine powder
3 x 250g pkts cream cheese, softened
1/2 cup (100g) caster sugar
300ml thickened cream (I’ve used 250ml thick cream and 50ml milk)
Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Sprinkle over the gelatine over cold water. Stir until gelatine dissolves. Place in microwave for a few seconds. Add the gelatine mixture and stir until well combined.
1.Place the Cadbury white chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
Add one-third of the cream cheese mixture to the white chocolate(1) and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
2. Place the Cadbury milk chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add half the remaining cream cheese mixture to the chocolate and stir to combine. Pour over the white-chocolate mixture and smooth the surface. Return to the freezer for a further 15 minutes.
3. Place the Cadbury dark chocolate in a heatproof bowl over a saucepan of simmering water and stir with a metal spoon until chocolate melts. Add to the remaining cream cheese mixture and stir to combine. Pour over the milk chocolate layer and smooth the surface. Place in the fridge for 3 hours or until set
BRON- Maria Liebenberg
