Delicious!  These are more of a velvety mousse rather than a very air filled bubbly mousse. Delicious nonetheless. I needed to double the mixture to get the two mousses shown.

This is probably going to be one of the last of my indulgent recipes now Christmas is nearly over. I have no excuse to try out things that are really bad for me… Oh that’s right! New years is coming up! And valentines day! Oh and Easter! Then my birthday!!! I better start planning!

Original recipe can be found here.


Mars Bar Mousse
Serves 2
Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
  1. 8 fun size mars mars chopped (it's often better value to buy fin size bars than full bars)
  2. 100mls milk
  3. 20g cocoa powder
  4. 6 egg whites
  5. Pinch of cream of tarter
  6. Chocolate shavings for garnishing
  1. Place milk, mars bars and cocoa in tmx bowl.
  2. Blitz at 50 degrees, speed 3 until melted. Approximately 3 minutes but keep an eye on it.
  3. Once melted place into a large bowl and set aside. Give it a stir if you notice it firming up. You want this to cool for at least 15 mins before adding to egg whites. Don't rush this step.
  4. Wash your bowl out and dry really well. You want a spotless dry bowl to whip your whites (The EDC has some great instructions for this in the pavlova recipe).
  5. Place butterfly attachment into bowl. Add egg whites into bowl and cream of tarter.
  6. Blitz on speed 4 until soft peaks form. You can hear the change but keep an eye on it.
  7. Once done add 1/4 of the whites to the chocolate mixture. Fold through gently with a large metal spoon. Add remaining whites to the chocolate mix. Fold gently to combine.
  8. Pour into ramekins. Refrigerate for 2-4 hours.
  9. Before serving top with shaved chocolate.
The Road to Loving My Thermo Mixer