Ingredients
Chocolate mousse
Coffee mousse
Method
1.Line 13.5cm x 23.5cm loaf pan with plastic wrap.
2.To make chocolate mousse, stir chocolate, butter, liqueur and eggs in large bowl until smooth. Sprinkle gelatine over the water in small heatproof jug; stand in small saucepan of simmering water, stirring, until gelatine dissolves. Stir cooled gelatine into chocolate mixture. Beat cream in small bowl with electric mixer until soft peaks form; fold into chocolate mixture. Refrigerate mousse, stirring occasionally, until almost set.
3.To make coffee mousse, stir chocolate, butter, liqueur and eggs in large bowl until smooth. Dissolve coffee in water in small heatproof jug, sprinkle gelatine over coffee; stand in small saucepan of simmering water, stirring, until gelatine dissolves. Stir gelatine mixture into chocolate mixture. Beat cream in small bowl with electric mixer until soft peaks form; fold into chocolate mixture. Refrigerate mousse, stirring occasionally, until almost set.
4.Drop alternating spoonfuls of mousse mixtures into pan. Gently pull a knife or skewer through mixture to create a marbled effect. Cover; refrigerate until set.
5.Turn mousse from pan; remove plastic wrap. Serve mousse sliced.
This recipe can be made up to 2 days ahead; store, covered, in refrigerator.
Note
