Iced Caramel Mousse
A community recipe by JillyBNot tested or verified by Nigella.com
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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.
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.
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.
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.
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