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
ENJOY!
Notes
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!