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Creamy Cadbury Choc Mousse

With Biscuits

  • 2 x 80g slabs Cadbury Dairy Milk Biscuit, chopped
  • ¾ cup chilled heavy cream, divided
  • 4 large egg yolks
  • ¼ cup espresso or strong coffee, room temperature
  • 3 Tbsp. sugar, divided
  • ⅛ tsp kosher salt
  • 2 large egg whites
  • Beat ½ cup cream in medium bowl until stiff peaks form; cover and chill.
  • Combine egg yolks, espresso, salt and 2 Tbsp. sugar in a large metal bowl. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in colour and almost doubled in volume.
  • Remove bowl from pan. Add Cadbury Dairy Milk Biscuit chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
  • Using an electric mixer, beat egg white in another medium bowl on medium speed until foamy.
  • With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until firm peaks form.
  • Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
  • Divide mousse into 6 ramekins or 1 large dish.
  • Chill until firm, at least 2 hours.