Delicious gooey, fudgey, caramelly & chocolatey mousse with a yummy light and fluffy texture!
I have always loved Mars Bars, even deep-fried Mars Bars (if you haven’t heard of these, you’re missing out!) and I wanted to make something deliciously yummy with them that’s a little different! I have seen a couple of recipes for different chocolate mousses and they all look delicious and yummy, but I love the fudgey goodness of the Mars Bar!
These are surprisingly easy to make, and yes they do contain raw egg, but this isn’t a problem! (See my notes below) The chocolate flavour is rich and delicious, but the gooey light texture makes it so worth it – you would think they are too rich by looking at them, but they’re not – so yummy!
I have other chocolatey mousse recipes such as a crème egg chocolate mousse which is great for Easter! Or for a more refreshing taste, my lemon curd mousse is so fresh and bursting with flavour, its hard to have just one helping of that one!
You guys already know that chocolate is my weakness, and if you look at the sweets section on my recipes page, you will realise that I adore fudge – it’s just SO good! A bonus of loving Mars Bars and fudge – my recipe for Mars Bar fudge of course!
Mars Bar Chocolate Mousse!
Print Pin Rate
Ingredients
- 4 x 33.8g Mars Bars (4 pack multipack)
- 75 g milk chocolate chips or finely chopped
- 100 ml double cream
- 3 tbsp cocoa powder
- 5 large egg whites
- 100 g caster sugar
- Whipped cream
- Chocolate decorations
Instructions
-
Chop up the Mars Bars into small pieces
-
Pour the double cream, milk chocolate, Mars Bar pieces and cocoa powder into a heavy-based saucepan and melt on a low heat
-
Stir the mix gently but constantly whilst it all melts
-
Once the mix has melted, transfer to a large bowl and leave to the side to cool for about 10 minutes, stir occasionally so a skin isn’t formed on the mix
-
Whisk the egg whites into soft peaks (like you would a meringue) I used an electric hand whisk as I was feeling lazy!
-
Once you have reached the soft peaks stage, gradually add the caster sugar a teaspoon at a time (again like you would a meringue) until it is all incorporated into the egg whites!
-
Fold 1/4 of the egg white mixture into the chocolate mix, and then fold in the rest – be gentle as you don’t want to knock out all of the air you have just created
-
Once incorporated, pour into your ramekins! (I have an abundance of Gü ramekins so I use those, but you can use smaller ones if you’re not a fan of too much rich dessert!)
-
Leave them to set in the fridge for at least 4 hours!
-
Decorate with whipped cream and chocolate decorations
-
ENJOY!
Notes
- This can sometimes set a little loose if you don’t leave it long enough to set – sometimes if they’re larger mousses they could take overnight to set! Or you can set it as one giant dessert, just leave it overnight so that it has time to firm up!
- You can use more Mars Bars in the mix to make it up to 200g, but I nearly always bulk it out with the milk chocolate as sometimes Mars Bars can be so expensive!!
- This recipe DOES have raw eggs in (which yes I have mentioned before aren’t great) but in the UK we pretty much know our eggs are safe to eat raw, but these shouldn’t be eaten by pregnant women, the elderly, or young children if you’re not comfortable about the raw eggs!
- These will last 2 days in the fridge!
ENJOY!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
