Chocolate and raspberry layered mousse

Chocolate & raspberry layered mousse

Preparation Time 30 minutes
Cooking Time 10 minutes

Ingredients (serves 6)
1 x 200g pkt Toblerone, coarsely chopped
1 x 180g pkt good-quality white chocolate, coarsely chopped
1 x 120g punnet raspberries
1 tbs water
2 egg yolks
1 x 600ml ctn thickened cream
4 egg whites
Mixed fresh berries, to serve
Icing sugar, to dust


Method
Place the Toblerone in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon for 5 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Repeat, in a separate heatproof bowl, with the white chocolate.
Meanwhile, place the raspberries and water in the jug of a blender and blend until pureed. Strain through a fine sieve into a bowl. Discard the seeds.
Add the eggs yolks to the melted Toblerone and stir until just combined.
Use an electric beater to beat the cream in a large bowl until soft peaks form. Fold half the cream into the Toblerone mixture until well combined. Repeat with the remaining cream and melted white chocolate.
Use clean electric beaters to beat the egg whites in a large clean, dry bowl until soft peaks form. Fold half the egg white into the Toblerone mixture until just combined. Repeat with the remaining egg white and white-chocolate mixture. Fold the raspberry puree through the white-chocolate mixture until just combined.
Spoon Toblerone mousse among six 250ml (1-cup) capacity serving glasses. Top with raspberry mousse. Cover with plastic wrap and place in the fridge for 4 hours to chill. Top with mixed berries and dust with icing sugar to serve.