1 Place 1 bag of Maltesers in a snaplock bag. Seal bag. Crush with a rolling pin. Place in a large serving bowl (8-cup capacity).

2 Place dark chocolate in a large heatproof bowl. Sit bowl over a pan of simmering water. Stir until smooth. Remove from heat. Allow to cool to room temperature. Add egg yolks and coffee granules and stir until mixture is just combined.

3 Meanwhile, place egg whites in a small bowl. Beat with an electric mixer until soft peaks form. With motor running, gradually add sugar. Beat until thick and glossy. Fold into coffee mixture in 2 batches.

4 Place cream in a small bowl. Beat with an electric mixer until firm peaks form. Fold into coffee mixture in 2 batches.

5 Spoon mousse mixture over crushed Maltesers in a serving bowl. Refrigerate for 15 minutes.

6 Meanwhile, to make chocolate ganache, place dark chocolate, thickened cream and vegetable
oil in a heatproof bowl. Sit bowl over a pan of simmering water. Stir until mixture is smooth. Remove from heat. Set aside to allow to cool for 10 minutes.

7 Pour ganache over mousse. Refrigerate, covered, overnight.

8 Just before serving, decorate mousse with remaining Maltesers. tip

This delicious mousse can be made up to 2 days in advance. Keep, covered, in the refrigerator. Decorate right before serving.

 

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