A decadent treat.


  • for mousse:
  • 200 g white chocolate
  • 4 large eggs (separated)
  • 200ml double cream
  • 1 packed of maltesers
  • 0.5 orange (juiced)
  • 1 tblsp caster sugar
  • for caramel:
  • 300 g caster sugar
  • 3 floz cold water
  • 10 floz double cream


  • For Caramel:
  • Put sugar and water into a heavy based saucepan. Bring to the boil. Continue to cook until the mixture begins to turn a caramel colour.
  • Carefully pour in the cream. Turn off the heat and whisk until all the caramel is smooth.
  • Allow to cool completely. Break chocolate into small pieces and place in heatproof glass bowl.
  • Using a saucepan bring water to the boil remove from the heat and place the bowl containing the chocolate on top.
  • Allow to melt stirring occasionally.
  • Whisk in egg yolks to the melted chocolate and if using, add the orange juice into the chocolate mixture.
  • Semi-whip the cream and add into the chocolate mix.
  • Put the egg whites into a clean grease free bowl and using either a hand or electric whisk, beat until they are fluffy and then add the caster sugar
  • Fold the egg whites into the chocolate mixture and add the crushed maltesers.
  • Spoon the mousse into 4 glasses Layer with caramel and put into the fridge for at least 1 hour.
  • This mousse is delicious served with thin biscuits and topped with whipped cream.

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