- 250g Milk Chocolate
- 550ml Fresh Cream
- 15ml Gelatine Powder
- 5ml Vanilla Essence
- 250g White Chocolate
- 100g Dark Chocolate
- Hydrate the gelatine in the 50ml of the fresh cream. Set aside.
- Whip the remaining cream till stiff peaks form. Cover and set aside in the refrigerator.
- In a double boiler with hot water, melt the milk chocolate gently. Keep stirring until smooth and remove from the heat. Disperse the gelatine and cream mixture in the hot chocolate, and then fold in the whipped cream. Cover and set in the refrigerator until needed.
- Again in two separate double boilers, melt the dark and white chocolates. Remove from the heat and keep relatively warm.
- Cut the width of a sheet of transparency paper 16cm, spray with non-stick cooking spray. Place on a cold working surface and, working quickly, spread thing lines of the dark chocolate across the paper. Let set slightly then cover the entire sheet of paper with the melted white chocolate, also in a thin layer. Let set ever so slightly, then carefully roll up the ends so they meet and just touch neatly. Hold this until set (depending on the heat in the kitchen, this can take anything from 3 to 10 minutes. If the kitchen temperature is too high, the chocolate wont set.)
- Carefully remove the transparency paper once the chocolate has completely set. You should have a long cylinder around 30cm long. Heat a sharp knife in rapidly boiling water and cut the cylinder at 6cm intervals taking care to not break the cylinder.
- Place each cylinder on its own serving plate upright, pipe the mousse into the cylinder and garnish with one half of a cut strawberry, a maraschino cherry, a sprig of fresh mint and orange rind.