CHOCOLATE & CRUNCHIE MOUSSE

SERVES 6 READY IN 30 MIN + CHILLING

100g dark chocolate, chopped 75g milk chocolate, chopped 75ml double-thick cream 3 eggs, separated 25g castor sugar

3 Cadbury Crunchie bars, crushed

CHOCOLATE & CRUNCHIE MOUSSE Photo Gallery



1 Gently melt the chocolate with the cream in a bowl set over a pan of barely simmering water. Once melted, allow to cool slightly and stir through the egg yolks.

2 In a large bowl, beat the egg whites with an electric beater, then gradually add the sugar and whisk until it’s quite stiff. Add a spoonful of egg-white mix to the chocolate and fold in to loosen, then mix in the rest until well combined with the chocolate.

3 Fold in one third of the crushed Crunchie pieces, divide the mix between 6 ramekins or glasses, and chill until needed. Sprinkle over the remaining Crunchie pieces to serve.

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