Ingredients
• 400g dark cooking chocolate, chopped
• 600ml tub thickened cream
• 6 eggs, at room temperature, separated
• ¾ cup caster sugar
• ¼ cup coffee-flavoured liqueur
• Halved Ferrero Rocher and Raffaello confectionery, to decorate
Method
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Place 100g of the chocolate and 2 tblsps of the cream in a small heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Remove. Refrigerate for about 20 minutes, or until thickened. Transfer to a piping bag fitted with a ½cm nozzle. Pipe stripes over base and about three-quarters of the way up the side of a chilled glass serving dish (14-cup capacity). Refrigerate until set.
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Place remaining chocolate in a medium heatproof bowl. Sit bowl over a pan of simmering water. Stir until almost melted. Remove. Continue to stir until smooth. Transfer to a large bowl.
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Beat egg whites in a small bowl of an electric mixer until soft peaks form. With motor operating, slowly add sugar. Continue to beat until sugar is dissolved and mixture is smooth and glossy.
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Stir egg yolks then liqueur into chocolate until smooth. Fold in whites in two batches, until just combined.
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Beat 1½ cups of the remaining cream in a small bowl of an electric mixer until soft peaks form. Fold into chocolate mixture until combined.
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Pour mousse into prepared dish. Refrigerate, covered, for several hours, or overnight until set.
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To serve, beat remaining cream in a small bowl of an electric mixer until soft peaks form. Spoon on top of mousse. Decorate with chopped confectionery.
