YIN AND YANG CHOCO­LATE MOUSSE

Friday - - Good Food -

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.

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