CHOCOLATE VALENTINE MOUSSES
200g choc chip cookies
2tbsp cocoa powder
100g milk chocolate
175g dark chocolate
75ml strong black coffee or water
3 eggs, separated
50g white chocolate
100ml double cream
Either blitz the biscuits to fine crumbs in a food processor, or place them in a strong plastic bag and bash with a rolling pin. Tip the crumbs into a bowl. Melt the butter and cocoa in a small saucepan, pour over the crumbs and stir until well combined. Spoon into four glasses or a 20cm round dish. Chill for 30min.
Break the milk and dark chocolate up into small pieces and place in two separate heatproof bowls. |Add the coffee and butter to the dark chocolate. Place the bowls over a pan of simmering water and leave until the chocolate has melted. Remove from the heat and stir until smooth. Spread a thick layer of the milk chocolate out on a sheet of greaseproof paper and set aside to harden. Leave the dark chocolate to cool slightly then stir in the egg yolks one at a time.
Place the egg whites in a large spotlessly clean bowl and whisk until they are foamy and stiff. (you can tell if they are ready by holding the bowl upside down over your head, if they don't move then they are perfect!) Then fold into the chocolate mixture. Keep mixing until no more lumps of egg white are visible. Spoon over the chocolate biscuit base, then chill to set.
Meanwhile melt the white chocolate as you did the dark chocolate. Stir until smooth. Pour the cream into a large bowl and whisk until it just holds its shape, fold in the white chocolate and spoon or pipe the cream over the mousse. Using a heart shaped cutter, stamp heart shapes out of the milk chocolate. Decorate with milk chocolate hearts or roughly chopped milk chocolate.
Did you know? Chocolate should be heated very carefully to prevent it from seizing, through overcooking, as it then becomes thick and stiff and very difficult to use.