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 
  
  To Drink: - Sweet white wine. 
   
  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 pure 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. 
   
  Posted by : Sue Rykmans. Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) 
  On   THU, 2 MAR 1995 205648 GMT