250g milk chocolate
20g malt extract (mousse)
8 medium egg whites
280g caster sugar
300ml double cream
40g malt extract (cream topping)
Melt the chocolate and 20g of malt extract in a bowl set over a pan of simmering water. Stir continuously so that the chocolate and malt mix doesn’t split. Once melted leave over the bowl of water and turn off the heat. In a clean bowl or mixer, whip the egg whites to soft peaks. Gradually whisk in the caster sugar until thick. Stir two tablespoons of the mixture into the chocolate the fold in the remainder with a metal spoon.
To serve, spoon into glasses and place in the fridge for at least 20 minutes. Meanwhile, lightly whip the cream with 40g malt extract and spoon over the mousse and finish by decorating with crushed Maltesers.
Tip: Make more than you think you will need – there could well be requests for second helpings!