Ingredients
Method
Frozen mocha mousse
1.Line 14cm x 21cm loaf pan with plastic wrap.
2.To make dark chocolate layer: in a large bowl, combine chocolate, liqueur and egg yolks; stir until smooth. In a small bowl, beat cream with electric mixer until soft peaks form; fold into chocolate mixture. In a small bowl, beat egg whites with electric mixer until soft peaks form; fold into chocolate mixture.
3.Pour dark chocolate mixture into prepared pan; cover with foil, freeze until firm.
4.Make milk chocolate layer; pour over dark chocolate layer. Cover; freeze until firm.
5.Make white chocolate layer; pour over milk chocolate layer. Cover; freeze until firm.
6.Make nutty chocolate sauce.
7.Turn mousse onto serving plate; remove plastic wrap. Slice mousse, serve with nutty chocolate sauce.
Milk chocolate layer
8.In a large bowl, combine chocolate, liqueur and egg yolks; stir until smooth. In a small bowl, beat cream with electric mixer until soft peaks form; fold into chocolate mixture. In a small bowl, beat egg whites with electric mixer until soft peaks form; fold into chocolate mixture.
White chocolate layer
9.In a large bowl, combine chocolate, butter, liqueur and egg yolks; stir until smooth. In a small bowl, beat cream with electric mixer until soft peaks form; fold into chocolate mixture. In a small bowl, beat egg whites with electric mixer until soft peaks form; fold into chocolate mixture.
Nutty chocolate sauce
10.In a small heatproof bowl, stir hazelnut spread over a small saucepan of simmering water until pourable. Gradually stir in cream and liqueur; refrigerate until cool.
The mousse can be made up to a week ahead; keep, covered, in the freezer.
Note
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