Knox Unflavoured Gelatine

CHOCOLATE PAT� WITH COFFEE ASPIC
Prep: Chill:	20 mins 3 hrs and 15 mins		Sprinkle gelatine over cold water. Let stand for 1 minute. Add sugar, hot coffee and liqueur and stir until sugar dissolves. Butter 9 x 5-in (2 L) loaf pan very lightly. Line with 4-in (10 cm) wide piece of waxed paper or parchment long enough to overhang long sides of pan. Smooth down completely. Pour coffee mixture into pan; transfer to refrigerator and chill for about 15 minutes or until set. Mousse: In a medium saucepan, sprinkle gelatine over water. Let stand for 1 minute. Whisk in eggs and sugar and blend well. Stir in hot milk. Cook, stirring, over medium heat for about 5 minutes or until thickened enough to coat the back of a spoon. Stir in melted chocolate and let cool completely. Whip cream until stiff. Using rubber spatula, gently fold cream into chocolate mixture. Spread mousse evenly over set jelly in loaf pan. Cover tightly. Place in refrigerator for at least 3 hours or up to 2 days. Turn pat� out onto serving platter; remove paper. Slice to serve.
The classic combination of coffee and chocolate are given a sophisticated twist in this elegant dessert. It can be made up to 2 days ahead of serving and stored in the refrigerator - a real plus for busy people who like to entertain.
2 tsp 2 tbsp 2 tbsp 1/2 cup 2 tbsp Mousse: 1 2 tbsp 3 1/2 cup 1/2 cup 8 1-1/2 cups	Knox^� Unflavoured Gelatine cold water granulated sugar hot, strong black coffee coffee-flavoured liqueur pouch Knox^� Unflavoured Gelatine cold water Egg yolks granulated sugar hot milk squares Baker's Bittersweet Chocolate, melted 35% Whipping Cream	10 mL 30 mL 30 mL 125 mL 30 mL 1 30 mL 3 125 mL 125 mL 8 375 mL
Makes 10 servings.