Iced Caramel Mousse

A community recipe by JillyB

Not tested or verified by Nigella.com

Introduction

This is sooooo simple and a great favourite with kids, both for them to make and definately to eat! It came from a church magazine (Yatton Keynell) and credit was given to Alison Langton.

Ingredients

Serves: 4

Metric Cups

3 mars bars
1 tablespoon milk
10½ fluid ounces heavy cream
1 egg white
chocolate flake (to decorate)

3 mars bars
1 tablespoon milk
300 millilitres double cream
1 egg white
chocolate flake (to decorate)

Method

Iced Caramel Mousse is a community recipe submitted by JillyB and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Thinly slice Mars Bars and place in a bowl with the milk. Gently heat over a pan of simmering water. Stir occasionally until nearly melted and smooth. Cool for about 10 minutes, stirring from time to time.

Whisk cream until it just holds it's shape.

Stir in a large spoon of caramel mixture then fold in the remaining caramel.

Lightly whisk the egg white. Fold into the chocolate mixture.

Pour into a bowl and cover and freeze for at least 2-3 hours before serving.

Whisk cream until it just holds it's shape.

Stir in a large spoon of caramel mixture then fold in the remaining caramel.

Lightly whisk the egg white. Fold into the chocolate mixture.

Pour into a bowl and cover and freeze for at least 2-3 hours before serving.