Name: Mars Bar Mousse
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 8 fun size mars mars chopped (it’s often better value to buy fin size bars than full bars); 100mls milk; 20g cocoa powder; 6 egg whites; Pinch of cream of tarter; Chocolate shavings for garnishing

Ingredients

Scale

8 fun size mars mars chopped (it’s often better value to buy fin size bars than full bars)
100mls milk
20g cocoa powder
6 egg whites
Pinch of cream of tarter
Chocolate shavings for garnishing

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Instructions

Place milk, mars bars and cocoa in tmx bowl.
Blitz at 50 degrees, speed 3 until melted. Approximately 3 minutes but keep an eye on it.
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.
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).
Place butterfly attachment into bowl. Add egg whites into bowl and cream of tarter.
Blitz on speed 4 until soft peaks form. You can hear the change but keep an eye on it.
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.
Pour into ramekins. Refrigerate for 2-4 hours.
Before serving top with shaved chocolate.

Prep Time: 10
Cook Time: 240

Nutrition

Serving Size: 2