Mosaic Multi-chocolate Mousse

Filed under: Dessert, Romantic Recipes.

People eat with their eyes. This magical gift box of a dessert is time consuming but well worth the time spent.

Mosaic Chocolate Top
1/2 c. milk chocolate chips
1/2 c. semi-sweet chocolate chips
Melt the milk chocolate chips in a small saucepan and spread a thin layer evenly over parchment paper. Refrigerate 15 minutes or until firm. Repeat with semi-sweet chocolate. Cut both chocolates into mosaic shapes.Keep at room temperature.White Chocolate Mousse Layers
6 T. cold water
4 tsp. gelatin
2 11oz. bags white chocolate chips
11/2 cans sweetened condensed milk
2 tsp. vanilla
3 c. whipping cream
In a small bowl sprinkle gelatin over 6 T. cold water. Place bowl in a hot bain-marie until gelatin liquefies. In a saucepan melt white chocolate chips over low heat stirring constantly. Add condensed milk and incorporate thoroughly until smooth, then remove from heat. Whisk in gelatin and add vanilla and let cool 10 minutes. Chocolate Mousse Layer
2 c. semi-sweet chocolate chips
2 egg yolks
3/4 c. scalded milk
1/4 c. strong coffee or espresso
6 T. Kahl˙a
4 egg whites
1/2 c. extra-fine sugar
2 c. chocolate cookies,
coarsely crushed

Meanwhile in a blender, combine chocolate chips, egg yolks, scalded milk, coffee, and Kahl˙a until the chocolate liquefies completely. Pour into a large bowl. Beat the egg whites in a medium bowl until frothy, then add the sugar and beat until the whites are glossy and stiff. With a spatula, gently fold the egg whites into the chocolate mixture until incorporated. Do not overmix.Whip cream and then fold into white chocolate mixture a third at a time.Pour 1/2 the white chocolate mixture into the bottom of a decorative container and sprinkle some cookie crumbs over the mixture. Gently spoon the chocolate mousse layer on top of the crumbs and top this layer with crumbs. Spoon the last of the white chocolate mousse layer over the crumbs. Arrange chocolate pieces over top of the mousse layer, cover and refrigerate for up to 2 days.

Recipe Summary:
Yield: 1 Box full of mousse
Prep Time: 3 hours, plus overnight
Cook Time: 1 hour

Other recipes by Two Sisters Inn-A Bed and Breakfast:
100 Birthday 10-carat Dip
Parsnip Lemon Muffins
Two Sisters Inn's Butterfly Pears
Berry Sage Fools With Thyme On Their Hands
Cheddar Shorties

Recipe Provided By:
Two Sisters Inn-A Bed and Breakfast
Manitou Springs, CO

Manitou Springs Bed and Breakfast Inns