Ingredients
DARK MOUSSE
100g plain chocolate
142ml whipping cream
4 castor sugar
2 tbsp port
2 egg whites
WHITE MOUSSE;
100g white chocolate
125ml whipping cream
2 tbsp castor sugar
2 tbsn orange liqueur
2 egg whites
Method
Chop the plain chocolate and place in a heatproof bowl. Add 3 tbspns of cream and the castor sugar. Melt slowly over simmering water. When melted , stir in the port and remove from the heat. Whisk the egg whites and the rest of the cream in separate bowls until soft peaks form and fold both into the chocolate mixture. Line a 7" spring form tin with cling film, spoon in mixture chill for two hours til set. To make the white mousse, follow as for the dark mousse stirring in the liqueur at the end. This mixture is not chilled however at this stage. Repeat stage 2 and spread over the dark mousse when mixture is cooled. Chill for a further two hours Loosen the edges with a spatula, unclip the tin and transfer the desert to a plate. Decorate with the chocolate leaves and chocolate powder
Chef's Tips
Ready made chocolate leaves can be bought but to make your own, melt 75g plain/white chocolate, paint the chocolate over the underside of bay or rose leaves which must be washed clean and dried first. Leave to set...then carefully peel away the real leaf. Instead of leaves ....why not use small truffles and other chocolates to decorate and sprinkle with finely grated chocolate.