---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Kooknet
       Yield: 8 servings
       2 x  125g packets small sponge
            - finger biscuits
       1 tb Dry instant coffee
     3/4 c  (180ml) boiling water
     200 g  White chocolate
     1/2 c  (125ml) thickened cream
 -----------------------MOCHA MOUSSE-----------------------
     200 g  Dark chocolate
      60 g  Butter
     1/4 c  (60ml) thickened cream
       2    Egg yolks
       3 ts Kahlua
       1 ts Dry instant coffee and 3
            - teaspoons water
     3/4 c  (180ml) thickened cream,
            - extra
   * Kahlua is a coffee-flavoured liqueur.  Tia Maria
   would also be suitable for this recipe.  Sponge finger
   biscuits are available from most supermarkets and some
   delicatessens *
   Line base and sides of 23cm square slab pan with foil.
   Cover base of prepared pan with a layer of sponge
   finger biscuits. Brush biscuits with half of the
   combined coffee and water.
   Place chopped white chocolate in medium heatproof bowl
   over pan of simmering water, stir until melted; cool
   slightly.  Stir in cream. Pour half the combined white
   chocolate and cream over prepared biscuits in pan,
   cover, refrigerate 10 mins.
   Repeat with the remaining biscuits, coffee mixture and
   white chocolate mixture.  Spread the mocha mousse over
   biscuits, then cover, refrigerate several hours or
   overnight, until the mousse is firm.
   Decorate slice with whipped cream dusted with cocoa
   and serve with strawberries, if desired.
   Mocha Mousse:  Combine chopped chocolate and butter in
   medium heatproof bowl over pan of simmering water,
   stir until chocolate and butter are melted; cool
   slightly.  Stir in cream, egg yolks and liqueur; mix
   Beat extra cream in small bowl with electric mixer
   until firm peaks form; fold cream into the chocolate
   mixture in 2 batches.
   * Not suitable to freeze * * Suitable to m/wave *
   Note:  For best results, choose good quality dark
   chocolate and white eating chocolate for this recipe.
   Posted by : Sue Rykmans.