Triple Chocolate Mousse Recipe

This recipe is especially good for diabetics (like me). "Are you nuts?" No really ... after eating this dessert I will have to be really good for a couple of weeks and stick to my veggies and yogurt diet. Meanwhile I get one night of sin. Mmmm.

Ingredients

• 1 200g bar Cadbury Bournville dark chocolate
• 2 100g bars Nestle Milkybar white chocolate
• 1 49g bar Cadbury Dairy Milk Chocolate
• 2 cups milk
• 1 sachet Knox brand gelatin
• 3 cups whipping cream

Preparation

• Whip the cream until it forms stiff peaks

• Measure 2 cups of milk in a measuring jug, then pour about a quarter of a cup from the jug into a small mug or bowl. Sprinkle the contents of the sachet of Knox brand gelatin over the quarter cup of milk. Meanwhile pour another quarter cup of milk from the jug and microwave it until quite hot, then pour it over the gelatin and stir until the gelatin is completely dissolved. Return the milk containing the gelatin to the jug (you will now have 2 cups of milk containing dissolved gelatin) and stir lightly.
• Break the dark chocolate into pieces and melt it in a microwave oven (or use a double boiler)
• Stir 1 cup of the milk containing the gelatin into the melted dark chocolate to make a smooth chocolate sauce
• Allow the dark chocolate sauce to cool to room temperature then whisk with half of the whipped cream to make a light mousse.
• Half fill serving glasses with the dark chocolate mousse and refrigerate for at least an hour to give time for the gelatin to begin to set.

• Repeat the above with the white chocolate and fill the serving glasses to the brim with white chocolate mousse (on top of the dark chocolate mousse).

• Refrigerate overnight then shave the Cadbury Dairy Milk chocolate over the top of what will now be firmly set mousses.

Enjoy ... then repent.