Categories: Desserts, Chocolate, Fruits 
      Yield: 4 servings 
  
-----------------------------------MOUSSE----------------------------------- 
  1 1/2    Gelatine leaves 
    200 g  (7oz) white chocolate 
      1    Egg 
      1    Egg yolk 
      1 tb Cointreau or Grand Marnier 
    300 ml (10 fl oz) cream 
 
-----------------------------------SAUCE----------------------------------- 
      3    Kiwi fruits 
           Icing sugar 
 
----------------------------------GARNISH---------------------------------- 
           Lemon slices 
           Sliced strawberries or kiwi 
           - fruit slices 
  
  Level of Difficulty:  Medium difficult Preparation Time: 1 hour + 
  setting time Prepare in Advance: Yes 
  Soak the gelatine leaves in cold water for 10 mins to soften.  Melt 
  the chocolate in a heatproof bowl over a pan of hot, but not boiling, 
  water. Allow to cool but not to set. 
  Beat the egg and egg yolk in a stainless steel bowl over a pan of 
  hot, but not boiling, water until thickened.  Squeeze the gelatine 
  leaves and stir into the warm egg mixture until melted.  Allow to 
  cool while still beating. 
  Add the melted chocolate to the mixture, a little at a time, until the 
  mixture is smooth and even.  Stir in the liqueur. 
  Whip the cream until thick and carefully fold into the chocolate 
  mixture. 
  Put the mousse in the fridge for 2 hours, until it has set. 
  Meanwhile, make the sauce.  Peel the kiwi fruit and pur e them in a 
  mixer or food processor.  Add icing sugar to taste, if required. 
  Keep the sauce cold until ready to serve. 
  Pour a little sauce on 4 individual dishes.  Shape the mousse into 
  egg-shaped balls, using two warm tablespoons, and place them on top 
  of the sauce. 
  Garnish with a few lemon leaves, sliced strawberries or slices of kiwi 
  fruit.