Chocolate coffee mousse pyramids

Name: Chocolate coffee mousse pyramids
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: En
Ingredients: 200ml whipping cream; 1 tsp gelatine granuals; 100g white chocolate, melted; 2 tablespoons water; 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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2 servings

Very Easy

15 min

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

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.