Top Deck Chocolate Mousse

Serves 6 to 8, Prep: 1 hour

200g block Top Deck chocolate, chopped

MILK CHOC MOUSSE 2 tsps powdered gelatine 200g block milk cooking

chocolate, chopped ¾ cup creamy evaporated

milk 2 egg whites, at room

temperature ¼ cup caster sugar 300ml tub thickened cream,

whipped

WHITE CHOC MOUSSE 2 tsps powdered gelatine 200g block white cooking

chocolate, chopped ¾ cup creamy evaporated milk 2 egg whites, at room

temperature ¼ cup caster sugar 300ml tub thickened cream,

whipped

1 To make milk choc mousse, sprinkle gelatine over 2 tblsps water in a small, heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug. 2 Melt chocolate with milk in a medium, heatproof bowl sitting over same pan of simmering water, stirring until smooth. Remove bowl. Stir in warm gelatine mixture. 3 Stand mixture at room temperature, stirring occasionally for about 20 minutes, or until lukewarm. 4 Beat egg whites in small bowl of an electric mixer until soft peaks form. Gradually beat in 1 tblsp sugar at a time, until dissolved. In two batches, use a wire whisk to fold into chocolate mixture until just combined. Then fold in whipped cream. 5 Spoon into a large serving bowl (12-cup capacity). Cover. Refrigerate for 1 hour, or until just set. 6 To make white choc mousse, repeat process for making milk choc mousse using gelatine, 2 tblsps water, chocolate, milk, egg whites, sugar and cream. 7 Spoon white choc mousse over milk chocolate mousse. Cover. Refrigerate for at least 6 hours, or overnight, until set. 8 Before serving, place Top Deck chocolate over mousse.