Sugar Free White and Plain Chocolate Mousse Slices

Name: Sugar Free White and Plain Chocolate Mousse Slices
Total time: 10 h
Yield: 8
Ingredients: 6 Tbsps water; 1 tsp Powdered gelatine; 2 Tbsps clear honey; 9 ozs sugar-free white chocolate (chopped); 2 egg yolks; 1 pinch salt; 1.333 cups cream (48% fat); 1.5 tsps Powdered gelatine; 3 Tbsps water; 5 ozs plain Sugar-free dark chocolate (70% cocoa solids); 2 eggs (separated); 0.333 cup cream (38% fat); 1 pinch salt; cocoa powder; Blueberries; cubed, lime sugar-free gelatin

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Difficulty:

advanced

Difficulty

Preparation:

1 hr

Preparation

ready in 10 h.

Ready in

Ingredients

for

servings

For the white layer: 6 Tbsps water; 1 tsp Powdered gelatine; 2 Tbsps clear honey; 9 ozs sugar-free white chocolate (chopped); 2 egg yolks; 1 pinch salt; 1.333 cups cream (48% fat)

For the dark layer: 1 ½ tsps Powdered gelatine; 3 Tbsps water; 5 ozs plain Sugar-free dark chocolate (70% cocoa solids); 2 eggs (separated); 0.333 cup cream (38% fat); 1 pinch salt

To decorate: cocoa powder; Blueberries; cubed, lime sugar-free gelatin

How healthy are the main ingredients?

honey salt egg Blueberry

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Preparation steps

Line a 1kg|2lb loaf tin with cling film, leaving an overlap at the top.

For the white layer: put 2 tablespoons of the water in a small bowl and sprinkle over the gelatine. Leave to stand for 5 minutes until spongy.

Heat the remaining water and honey in a pan and bring to a boil. Remove from the heat and stir in the chocolate. Cool slightly.

Stir in the egg yolks and salt until well blended.

Place the bowl of gelatine in a larger bowl of very hot water until dissolved, the pour into the chocolate mixture, stirring constantly.

Whisk the cream until thick and gently fold into the chocolate mixture. Pour into the tin and spread level. Cover with cling film and chill for 1 hour until almost set.

For the dark layer: Sprinkle the gelatine over the water in a small bowl. Set aside as before.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.

Stir the egg yolks into the chocolate.

10.

Dissolve the gelatine as before and pour into the chocolate mixture, stirring constantly.

11.

Whisk together the egg white and salt until stiff and gradually fold into the chocolate.

12.

Whisk the cream until thick and fold into the mixture.

13.

Remove the cling film from the white layer and spoon the dark chocolate mixture carefully on top and spread level. Cover with cling film and chill for 8 hours until set.

14.

Lift out of the tin by the cling film and sift cocoa powder over the top and sides. Cut into slices to serve.

15.

Place the blueberries on cocktail sticks and insert into the jelly cubes. Place on top of the mousse slices.