YIN AND YANG CHOCOLATE MOUSSE
Prep time 15 mins Cooking time 15 mins Setting time 3-4 hours Serves 4 4 tbsp milk 110g Mars Bar, sliced 100g Milky Bar (white chocolate), broken into pieces 2 extra large eggs, at room-temperature, separated 250ml cream Heat milk in a saucepan, add Mars Bar and stir over a low heat until melted. Set aside. Melt Milky Bar in a bowl over hot water and set aside. Add one egg yolk to melted Mars Bar and the other to melted Milky Bar. Mix well. Whip cream to soft peaks. Whisk egg whites to stiff peaks. Fold half the cream into each of the chocolate mixtures. Gently fold half the egg whites into each mixture. Pour each mixture into a separate jug and simultaneously pour mousses into each half of the glass, for a yin-yang effect. Allow to set in the fridge for 3-4 hours or overnight before serving.