“From a magazine...chocolate and coffee...mmmm”
READY IN:
7hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Line base and sides of a 23cm square slab pan with foil.
  2. Cover base of prepared pan with layer of sponge fingers.
  3. Brush biscuits with half the combined coffee and water.
  4. Melt white chocolate in medium heatproof bowl over pan of simmering water, cool slightly.
  5. Stir in cream.
  6. Pour half the white chocolate mixture over prepared biscuits, cover, refrigerate 10 minutes.
  7. Repeat with remaining fingers, coffee mixture and white chocolate mixture.
  8. Spread mocha mousse over biscuits, cover refrigerate 3 hours or until firm.
  9. -------MochaMousse------------.
  10. Melt chocolate and butter in medium heatproof bowl over pan of simmering water, cool slightly.
  11. Stir in cream, egg yolks and liqueur.
  12. Beat extra cream in small bowl until firm peaks form; fold into chocolate mixture in 2 batches.

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