Search

Low-fat Maltesers mousse

(325 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Maltesers low-fat chocolate mousse
Maltesers low-fat chocolate mousse
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

    (plus 30 mins chilling time)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

So rich and delicious, you'd have no idea this mousse contains no butter, egg yolks or cream! Easy and quick too.

Ingredients

  • 4 egg whites
  • 70g sugar
  • Pinch of salt
  • 100g dark chocolate, broken into squares
  • 2 x 37g packets Maltesers (holding back a few for the top)

Eggs whites are at the 'stiff peaks' stage when you can pull the beater out of the mixture and the egg white peak doesn't droop.

Method


  1. Melt the chocolate in a large heat-proof bowl over simmering water (making sure that the base of the bowl doesn't touch the water) until the chocolate has completely melted. Set aside to cool.
  2. Whisk the egg whites, sugar and salt in a large mixing bowl until stiff peak have formed.
  3. Beat about a third of the egg whites into the cool chocolate mixture. You don't have to be delicate here: it's just a case of introducing the egg whites to the chocolate roughly.
  4. Tip the Maltesers into the bowl and lightly crush. Hold a few back for a garnish and fold the rest into the chocolate and egg white mixture.
  5. Next, delicately fold the second third of the egg whites into the bubbly chocolate mixture until well incorporated and it gets lighter.
  6. Finally, when all the white air pockets have gone, fold in the remaining third of egg whites into the chocolate mixture and repeat the delicate folding in technique until the mixture is a uniform texture and colour.
  7. Pour the mousse into individual cups or glasses and chill in the fridge for at least 30 minutes.
  8. Scatter with the crushed Maltesers before serving.

www.maltesers.co.uk

Your rating

Average rating

  • 3
(325 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only £21.99