MARBLED CHOCOLATE MOUSSE

Another one for you Em Clifford.

A rich marbled variation. Serve it in a beautifully stemmed crystal bowl. Use only the finest quality eating chocolate.

Dark Layer
* 200g slab dark chocolate
* 4 tbsp. butter
* 1 tsp instant coffee granules
* ½ cup cream, whipped

White Layer
* 200g slab white chocolate
* 4 tbsp. butter
* 1 tbsp. brandy
* ½ cup cream whipped

Egg White Mixture
* 2 egg whites
* Dash of vinegar or lemon juice
* ½ cup castor sugar

Break the two types of chocolate into separate bowls. Add the butter to both, coffee granules to the one and brandy to the other. Melt the chocolate over a low heat until jut stirrable. Leave on one side to cool to room temperature.

Whip all the cream for both layers in one bowl. Leave on one side. Beat the egg whites – use clean beaters – until just beginning to foam, add a dash of vinegar and continue beating until the mixture forms stiff peaks. Add the castor sugar, a spoonful at a time, until a thick, glossy mixture forms. Halve the whipped cream and fold into each of the two bowls. Have the egg white mixture and fold it very lightly into each bowl. Pour the dark chocolate mousse into a pretty glass bowl and top with the white chocolate mousse. Use a knife to blend the two mixtures to create a marbled effect. Refrigerate to set. This mouse may also be frozen to make a delicious ice-cream!