Hokey Pokey Caramilk Mousse
Serves 6, Prep and Cook 30 mins
2 tsps powdered gelatine 170g block Caramilk Hokey
Pokey chocolate, chopped ¾ cup creamy evaporated milk 2 egg whites, at room
¼ cup caster sugar 300ml tub thickened cream,
Extra Caramilk Hokey Pokey
chocolate, to decorate 1 To make mousse, sprinkle gelatine over 2 tblsps water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove jug.
2 Melt chocolate with milk in a medium, heatproof bowl sitting over the pan of simmering water, stirring until smooth. Remove bowl. Stir in warm gelatine mixture.
3 Stand mixture, at room temperature, stirring occasionally for about 20 minutes, or until lukewarm.
4 Beat egg whites in a small bowl of an electric mixer until soft peaks form. Gradually beat in 1 tblsp sugar at a time, until dissolved. In two batches, use a wire whisk to fold into chocolate mixture until just combined. Then fold in whipped cream.
5 Spoon among six serving glasses (about ¾ cup in each). Refrigerate for 6 hours, or overnight until set. 6 Decorate with extra chocolate (see Tip).