I'm taking part in my first ever bogging event and I'm cutting it fine with the deadline, which is today. The event is called Hay Hay Donna Day (inspired by the antipodean food queen Donna Hay) and it takes place every month, this being the 11th installment. Each month a different theme is chosen, last month it was cheesecake this month it's mousse, hosted by Helene at Tartlette. I wanted to try something a little fancier, but as I was running out of time and someone's got to eat what I post about I went for this Mars bar mousse, which, happily, is a favourite in my house.
Milder in flavour than a typical bittersweet chocolate mousse, they are rich and fudgey and popular with children. I found the recipe in a chocolate supplement that came with Good Food magazine a couple of years ago. Make them posh for a party by using white china cups and sprinkling with chocolate shavings, or go large for a family get together by sizing up the recipe, piling it into a big bowl, mounding it with whipped cream and scattering over some more chopped Mars bars. I defy anyone not to be enticed.
I know that chocolate has featured here a lot lately but I'll have to beg for your forbearance a little while longer, as I'm taking part in another two events, both of which are chocolate inspired. I came across a quote recently by the chocolate loving American cartoonist John Q Tullius that said "Nine out of ten people love chocolate. The tenth person always lies." So deep down you know you want it.
If you are unhappy using raw egg whites (most recipes advise that pregnant women, the elderly, babies and toddlers should avoid raw eggs) try these simple milk & white chocolate moose.
MARS BAR MOUSSE
- 260g Mars bars, chopped into pieces
- 50ml milk
- 4 tbsp good quality cocoa powder
- 3 egg whites
- few drops of vanilla
- chocolate shavings, to decorate
- Put the milk and cocoa powder on a heavy-based saucepan and stir with a small whisk to get rid of any lumps. Add the chopped Mars bars and place over a very gentle heat, stirring constantly with a wooden spoon, until almost melted. There will probably still be some lumps of fudge. Transfer to a bowl and leave to cool for fifteen minutes, whisking frequently to blend in any pieces of fudge that rise to the surface, leaving a smooth mixture.
- Meanwhile, whisk the egg whites in a separate bowl until softly peaking. Using a large metal spoon, stir in a quarter of the egg whites to lighten the mixture, then gently fold in the remainder.
- Pour the mixture into six small cups, glasses or ramekins, then chill in the fridge to set, for at least 2 hours, before serving. Grab a large piece of chocolate and use a swivel blade vegetable peeler to make chocolate shavings to sprinkle on top (I just hold the chocolate over the cups and shave away.)
Serves 6, depending on the size of your cups.
How fun! Thanks for participating. I think I could an entire bowl of this!
Posted by: Helen | April 22, 2007 at 09:32 PM
Mmmm...Mars bars in mousse...excellent.
Posted by: peabody | April 23, 2007 at 03:00 AM
Yummy mousse. Candy bars are always a good source of inspiration. I'm a Reese's peanut butter cup gal.
Posted by: Mary | April 23, 2007 at 07:56 AM
Fantastic, Laura! I'd never think to use a candy bar in mousse.. I love this idea =)
Okay so here in the states, a mars bar has almonds in it.. does yours? When I try this recipe, do you think a 3 muskateers bar would be better? It's just chocolate nougat covered in chocolate.
Posted by: Lisa | April 23, 2007 at 11:30 AM
Our Mars bars don't have almonds Lisa but I'm intrigued!
That bar sounds like our Milky Way so I reckon it should work you would just be missing the caramel layer.
Posted by: Laura | April 23, 2007 at 11:52 AM
Wow, this sounds wonderful! The chocolate shavings and curls are so pretty!
Posted by: gilly | April 23, 2007 at 05:43 PM
Mars bar was always my favourite as a kid.
Posted by: Brilynn | April 23, 2007 at 10:13 PM
What a fun twist on mousse!
Posted by: Shawnda | April 25, 2007 at 01:35 AM
The candy known as a "Mars Bar" in Europe is a "Milky Way" in the U.S. (but the Mars bar is bigger and yummier since it has more caramel--I believe Candyblog did a comparison).
Posted by: good enough cook | April 25, 2007 at 08:23 PM
Mars Bars Mousse - who'd have thought. Sounds delicious. Thanks for joining HHDD.
Posted by: barbara | April 26, 2007 at 09:22 PM
This sounds... sinfully delicious.
Posted by: Dolores | April 27, 2007 at 02:04 AM