Milk Chocolate Malted Mousse
Author: Sarah Coates
Serves: 2-4
- 4oz (100g) best quality milk chocolate (60-65% cocoa solids)
- 3 tbsp heavy cream
- 2 tbsp ovaltine or malt powder
- 2 egg whites
- pinch of salt
- Malt balls and whipped cream to decorate
- In a heatproof bowl, suspended over simmering water, melt the chocolate and double cream gently together, stirring slowly.
- When the chocolate is melted, remove from the heat and gently stir in the malt powder.
- Set the chocolate aside and in a separate bowl, whisk together the egg whites and salt, until they reach medium peaks.
- Fold the egg whites into the chocolate, and then pour into four small, or two large serving glasses.
- Refrigerate for at least four hours, and then serve topped with whipped cream and crushed malt balls.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/04/milk-chocolate-malted-mousse.html
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