Ingredients for Mocha Mousse Slice
- Ladyfingers
- Instant Coffee
- Boiling Water
- 200g white chocolate
- 200ml heavy cream
- Dark Chocolate
- 50g unsalted butter
- 2 large egg yolks
- Coffee Liqueur
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How to Make Mocha Mousse Slice
- Line a 23cm square slab pan with foil, ensuring the foil extends over the edges for easy removal.
- Arrange a layer of sponge fingers (approximately 150g) to cover the base of the prepared pan.
- In a small bowl, combine 1/4 cup strong brewed coffee with 2 tablespoons of water. Brush half of this mixture evenly over the sponge fingers.
- Melt 200g of white chocolate in a heatproof bowl set over a pan of simmering water (double boiler). Stir occasionally until smooth. Let cool slightly.
- Gently fold in 150ml of whipped heavy cream into the melted white chocolate.
- Pour half of the white chocolate mixture over the prepared sponge fingers. Cover and refrigerate for 10 minutes.
- Repeat steps 2-6 with the remaining sponge fingers, coffee mixture, and white chocolate mixture.
- Prepare the mocha mousse (see instructions below). Spread evenly over the biscuit layers. Cover and refrigerate for at least 3 hours, or until firm.
- **Mocha Mousse:** Melt 150g dark chocolate and 50g unsalted butter in a heatproof bowl set over a pan of simmering water. Stir until smooth and cool slightly.
- Whisk together 2 large egg yolks and 2 tablespoons of coffee liqueur (optional).
- Gradually whisk the egg yolk mixture into the melted chocolate mixture.
- In a separate bowl, beat 200ml heavy cream until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture in two additions.
- Once the mousse is firm, carefully lift the slice from the pan using the foil overhang. Slice and serve.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
85g
Fat
180g
Carbs
11g
