August 26, 2015
Mars Bar Chocolate Mousse!
*This post may contain affiliate links. Please see my disclosure for more details!*
Delicious gooey, fudgey, caramelly & chocolatey mousse with a yummy light and fluffy texture!
I have always loved Mars Bars, even deep-fried Mars Bars (if you haven’t heard of these, you’re missing out!) and I wanted to make something deliciously yummy with them that’s a little different! I have seen a couple of recipes for different chocolate mousses and they all look delicious and yummy, but I love the fudgey goodness of the Mars Bar!
These are surprisingly easy to make, and yes they do contain raw egg, but this isn’t a problem! (See my notes below) The chocolate flavour is rich and delicious, but the gooey light texture makes it so worth it – you would think they are too rich by looking at them, but they’re not – so yummy!
I have other chocolatey mousse recipes such as a crème egg chocolate mousse which is great for Easter! Or for a more refreshing taste, my lemon curd mousse is so fresh and bursting with flavour, its hard to have just one helping of that one!
You guys already know that chocolate is my weakness, and if you look at the sweets section on my recipes page, you will realise that I adore fudge – it’s just SO good! A bonus of loving Mars Bars and fudge – my recipe for Mars Bar fudge of course!
Mars Bar Chocolate Mousse!
- 4 x 33.8g Mars Bars (4 pack multipack)
- 75 g milk chocolate chips or finely chopped
- 100 ml double cream
- 3 tbsp cocoa powder
- 5 large egg whites
- 100 g caster sugar
- Whipped cream
- Chocolate decorations
- Chop up the Mars Bars into small pieces
- Pour the double cream, milk chocolate, Mars Bar pieces and cocoa powder into a heavy-based saucepan and melt on a low heat
- Stir the mix gently but constantly whilst it all melts
- Once the mix has melted, transfer to a large bowl and leave to the side to cool for about 10 minutes, stir occasionally so a skin isn't formed on the mix
- Whisk the egg whites into soft peaks (like you would a meringue) I used an electric hand whisk as I was feeling lazy!
- Once you have reached the soft peaks stage, gradually add the caster sugar a teaspoon at a time (again like you would a meringue) until it is all incorporated into the egg whites!
- Fold 1/4 of the egg white mixture into the chocolate mix, and then fold in the rest - be gentle as you don't want to knock out all of the air you have just created
- Once incorporated, pour into your ramekins! (I have an abundance of Gü ramekins so I use those, but you can use smaller ones if you're not a fan of too much rich dessert!)
- Leave them to set in the fridge for at least 4 hours!
- Decorate with whipped cream and chocolate decorations
- This can sometimes set a little loose if you don't leave it long enough to set - sometimes if they're larger mousses they could take overnight to set! Or you can set it as one giant dessert, just leave it overnight so that it has time to firm up!
- You can use more Mars Bars in the mix to make it up to 200g, but I nearly always bulk it out with the milk chocolate as sometimes Mars Bars can be so expensive!!
- This recipe DOES have raw eggs in (which yes I have mentioned before aren't great) but in the UK we pretty much know our eggs are safe to eat raw, but these shouldn't be eaten by pregnant women, the elderly, or young children if you're not comfortable about the raw eggs!
- These will last 2 days in the fridge!
Find my other recipes on my Recipes Page!
You can find me on:
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Do you think this recipe would work with dark and milk chocolate rather than using mars bars?
[…] Mars Bar Chocolate Mousse by Jane at Jane’s Patisserie. […]
Would these mars bar mousses freeze ok do you think?
I’m afraid I’m unsure as it has raw egg in! Sorry!!
Hi Jane! I was just wondering if I’d be able to switch out the milk chocolate and cocoa powder for white chocolate? I’m making layered mousses so ideally I’d need the textures to be similar, I’ve made messes before! Love your recipes 🙂
Hey! Unfortunately with this recipe I have never tried it, and my fear would be it might not set as well or might split? You could give it a shot, but I honestly don’t know! Sorry! x
I do not know what these are! A candy bar? I wish there was a photo so I could see… But your mousse looks perfect!
Ohh sorry – yes it’s a candy bar! It’s like a fudge/caramel/chocolate bar 🙂
What a wonder! Sounds delicious…
Thank you so much! 🙂
This looks incredible! 😀
Thank you!! 🙂
You’re very welcome!
On my list again Jane!! Love it! 🙂
Haha thanks Rati! 🙂
And I’ll update and will tag you when I make this! Did you like how my caramels came out?
Thanks! And yes I did, they looked amazing!
This looks purely amazing!
Thank you so much!! 🙂
My mom always got a mars bar at the store when I was a kid. She would pick out a candy bar and let me pick one out as well. Good memories and I might just have to make this for her 🙂
Oh that sounds so cute! 🙂
Do you reckon these would work with other chocolate bars like Milky Way?
I have never tried, but you could if you like – I’m not sure what Milky Ways are like if you melt them and such but I guess it would be similar? 🙂
Hahah thank you!!