Here’s an easy pudding for all the cooks out there thinking how on earth they can cater for the non Christmas pudding eaters without driving themselves round the bend with extra prep and work. Have a go at this and watch them weep into their mousse glasses.
One year ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Rudolf morsels
Two years ago: Lime meringue pie with chocolate pastry and Christmas scones and Ginger cake with Christmas cottage and Hot chocolate on a stick
Three years ago: Moonuts and Cheese biscuits and Parsnip soup and Inauthentic chicken tagine
Malteaser malted mousse
Makes 8 portions
- 300g Dark chocolate
- 15g Malted drinking powder such as Ovaltine
- 3 large egg whites
- 300g double cream
- 120g Malteasers
Break the chocolate into pieces and melt in a bain marie or in the microwave in short bursts. Add the drinking powder and stir with a wooden spoon until well mixed. Set aside and allow to cool a little. Whisk the egg whites to stiff peaks and set aside. Then whisk the double cream to soft peaks and set aside. Fold the cooled, melted chocolate into the whipped cream and gently fold the egg whites into the mixture. Spoon into glasses and cover with crushed Malteasers. Refrigerate for an hour or more before serving.
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Sounds lovely. I know from experience that Malteasers also combine very well with coffee flavoured thick custard.
That sounds delicious – I need to try that! x
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