Malted milk chocolate mousse with caramel popcorn

Dive into our ultimate sharing dessert!

Serves 10 • Prep 20 mins, plus at least 4 hrs chilling

250g good-quality milk chocolate, broken into pieces

50g salted butter

6 medium free-range eggs, separated 600ml double cream

2tbsp malted milk powder (such as Horlicks)

4tbsp caster sugar

150g salted caramel sauce

For the popcorn:

50g salted butter

100g brown sugar

80g golden syrup

1tsp vanilla extract

¼tsp bicarbonate of soda

80g popped popcorn

1 For the mousse, melt the chocolate and butter in a bowl set over a pan of barely simmering water. Set aside to cool for 10 mins, then mix in the egg yolks.

2 Combine 150ml of the cream and the malted milk powder. Whip to soft peaks and fold into the chocolate mixture.

3 In a very clean bowl, whisk the egg whites to soft peaks. Add 3tbsp sugar, and whisk again until thick and glossy. Gently fold the egg whites into the chocolate/ cream mixture until no white streaks remain. Ripple the caramel sauce through the mousse, then pour into a large serving dish or individual glasses. Cover and chill for at least 4 hrs, or overnight.

4 For the popcorn, melt the butter, sugar, golden syrup and a pinch of salt in a large pan over a low heat. Increase the heat to medium and boil for 8 mins, until thickened and a deep amber colour.

5 Remove the pan from the heat and stir in the vanilla and bicarbonate of soda. Working quickly, stir in the popcorn to coat, then pour onto a lined tray and separate out as much as possible. Set aside to cool completely. 6 To serve, whip the remaining cream and 1tbsp sugar to soft peaks. Pile onto the mousse and top with caramel popcorn. Per serving: 732 cals, 55g fat, 32g sat fat, 49g carbs