---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Chocolate, Fruits
       Yield: 4 servings
   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
       3    Kiwi fruits
            Icing sugar
            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
   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