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Ingredients
180g Milk chocolate bars with
nougat and caramel centres
(e.g Mars® bar), chopped
30ml (2tbsp) milk
300ml (½pint) double cream
1 large egg white
1tbsp cocoa powder
Dish: Small bowl, 2 x 3 litre (6pt) bowl
Oven Accessory: no accessory
Place mars bars and milk into a medium glass bowl and
heat on HIGH MICROWAVE for 1-2 mins. stirring
frequently until melted and smooth. Leave to cool slightly.
Whisk cream until thick. Fold mars bar mixture and
cocoa powder into cream. Whisk egg whites until stiff
and fold into the mixture. Chill for 3-4 hours.
This mousse can also be frozen for 3-4 hours to make
a quick ice cream.
Cheats Chocolate Mousse Serves 4
Ingredients
4 medium egg whites
200g (7oz) caster sugar
5ml (1tsp) cornflour
5ml (1tsp) malt vinegar
5ml (1tsp) vanilla extract
40g (1½oz) flaked almonds
Filling
300ml (½pt) double cream, softly
whipped
250g (9oz) strawberries, sliced
Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased and
lined with baking parchment
Oven Accessory: wire shelf in lower position
Preheat the oven on CONVECTION 150°C. Whisk the
egg whites until stiff but not dry.
Slowly whisk in the sugar until the mixture is thick and
glossy. Blend the cornflour, vinegar and vanilla extract to
a smooth paste, in a separate bowl and then whisk into
egg whites.
Spoon into the tin and gently level the top. Sprinkle with
flaked almonds. Place on wire shelf and cook on
CONVECTION 150°C for 30 mins. Remove meringue
from oven and cover with damp greaseproof paper. After
10 minutes remove greaseproof paper from the meringue
and turn out onto a sheet dusted with icing sugar and
carefully peel off the lining paper. Spread cream all over
the meringue and scatter the strawberries on top. Roll up
the roulade from one of the short edges using the baking
parchment paper to help you. Chill in the fridge for 30
mins and then lightly dust with icing sugar before serving.
Strawberry Roulade Serves 4
Desserts & Baking
