Frozen mocha mousse

cooking time: 1hr
serves: 12

INGREDIENTS

Dark Chocolate Layer
100g dark chocolate, melted
2 tsp coffee liqueur
2 eggs, separated
1/2 cup (125ml) thicken cream

Milk Chocolate Layer
100g milk chocolate, melted
2 tsp coffee liqueur
2 eggs, separated
1/2 cup (125ml) thickened cream

White Chocolate Layer
100g white chocolate, melted
30g butter
2 tsp coffee liqueur
3 eggs, separated
2/3 cup (160ml) thicken cream

Nutty Chocolate sauce
1/2 cup (165g) hazelnut spread
3/4 cup (180ml) thickened cream
1 tbsp coffee-liqueur

equipment: 14cm x 21cm loaf pan with plastic wrap

METHOD

1. Combine chocolate, liqueur and egg yolks in large bowl, stir until smooth

2. Whip cream in small bowl until soft peaks form, fold in chocolate mixture

3. Beat egg whites in small bowl until soft peaks form, fold into chocolate mixture

4. Pour mixture into prepared dish, cover with foil, freeze until firm

5. Top with milk chocolate layer, cover; freeze until firm

6. Top with white chocolate layer, cover; freeze until firm

7. Meanwhile, Place hazelnut spread into heatproof bowl, stir over hot water until pourable, gradually stir in cream and liqueur; refrigerate until cool
Serve: Turn moussee onto serving plate, remove plastic wrap. Slice mousse, serve with nutty chocolate sauce

(Alternative: 1.5-litre (6-cup) airtight container or minicups)