Chocolate coffee mousse pyramids

Ingredients

1) white chocolate mousse:

• 200ml whipping cream
• 1 tsp gelatine granuals
• 100g white chocolate, melted
• 2 tablespoons water

2) coffee chocolate mousse:

• 200ml whipping cream
• 1 tsp gelatine granuals
• 100g coffee chocolate, melted (for those in NZ Whittakers do a mocha chocolate)
• 2 tablespoons water

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Preparation

• 1) white chocolate mousse:
  Place gelatin, water and 2 tablespoons of your cream together in a bowl and warm gradually in microwave until gelatin has dissolved.
• Whisk cream to soft peak consistency. Add dissolved gelatin to whipped cream and mix but be careful not to over mix the cream (you want to keep the cream fluffy).
• Add the cool melted chocolate to the cream and fold together quickly but gently keeping the cream light. Place the mousse into a piping bag and pipe into prepared moulds, half way up each mould.
• 2) coffee chocolate mousse:
  Same method as the white chocolate mousse. Pipe the coffee mousse ontop of the white mousse to fill mould.
  
• Complete the dessert by cutting a square piece of chocolate sponge to fit the base of the pyramid and pushing it down slightly into the coffee mouse.
• Place dessert in freezer and chill at least two hours.

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