Mars Bar mousse

Mercury (Hobart) - - TASTE - Recipe by Michelle Southan Photo by Jeremy Si­mons

THIS deca­dent choco­late mousse gets better with age so make it up to two days in ad­vance. Cover glasses with plas­tic wrap and store in the fridge.


PREP: 2 hours 45 min­utes COOK: 10 min­utes

Ingredient­s Method

1. Finely chop 4 of the Mars bars and place in a mi­crowave-safe bowl. Add the choco­late and cream. Mi­crowave on High, stir­ring ev­ery minute, for 8-10 min­utes or un­til the mix­ture is melted and smooth. Set aside for 10 min­utes to cool slightly.

2. Use a bal­loon whisk to whisk yolks into choco­late mix­ture. Place in fridge for 30 min­utes to chill.

3. In a clean bowl, use elec­tric beat­ers with a whisk at­tach­ment to whisk the egg whites un­til soft peaks form. Add the icing sugar mix­ture and whisk un­til well com­bined and glossy. Set aside.

4. Use beat­ers with a clean whisk at­tach­ment to whisk the choco­late mix­ture un­til it be­gins to hold its shape and a rib­bon trail forms when the beat­ers are lifted. Do not over beat. Grad­u­ally fold in the egg white mix­ture un­til well com­bined. Spoon into 6 serv­ing glasses. Place in the fridge for 2 hours to chill and set.

5. Cut the re­main­ing Mars bar into slices and place on top of the mousse. Driz­zle with caramel sauce and serve.

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