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Tiramisu Chocolate Mousse

Whisk chocolate and espresso mixture until well combined.
Tiramisu chocolate mousse. Spoon into 4 x 1 cup capacity 250ml serving bowls and refrigerate for 20 minutes. Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
Add boiling water and stir until gelatin is completely dissolved. Dip the biscuits halfway into the chocolate place on the tray and refrigerate for 10 minutes or until set. First make the chocolate mousse if you prefer you can serve the mousse on its own as in the inset picture in which case it will serve 6.
Have ready a 20cm trifle bowl at least 6cm deep or. Step 2 place dark chocolate pieces in the espresso mixture. Add the mascarpone remaining cream and the sugar to a chilled stainless steel bowl.
Cook without stirring until chocolate starts to melt about 3 minutes. Crush cookies in a bag and set aside. Combine espresso and butter in the top of a double boiler over simmering water.
Mix sugar and cocoa in large bowl. Place the coffee 60ml 1 4 cup of the cream and the chopped chocolate in a small saucepan over medium heat and stir until melted and smooth. Allow to cool for 5 minutes.
Line a tray with non stick baking paper. Cook without stirring until chocolate starts to melt about 3 minutes. Mix in gelatin and let stand for 2 minutes.
Source : pinterest.com