Ingredients

Step by step

1. Roughly chop the dark and milk chocolate into pieces, then place in a large heatproof bowl with the butter and malted milk powder. Set over a saucepan of gently simmering water (make sure the bowl does not touch the water), stirring occasionally, until melted and glossy. Remove from the heat and set aside to cool for 10-15 minutes.
2. Meanwhile, place the egg yolks and 30g of the sugar in a separate large bowl, or the bowl of a stand mixer (fitted with the whisk attachment). Use an electric hand mixer or the stand mixer to whisk until pale and thick (about 5-10 minutes). Fold into the chocolate mixture, until combined.
3. Clean and dry the bowl and whisk, then whisk the egg whites with the remaining 30g of sugar and a pinch of salt until you have soft peaks. Fold the egg whites into the chocolate mixture a third at a time, until just combined (take care not to knock out too much air) – a large metal spoon or flat spatula works best. Using the same bowl and whisk (no need to clean it this time), whip the cream to almost soft peaks. Gently fold into the chocolate mixture, until combined. Transfer to a large serving bowl, or 6 individual serving bowls or glasses. Chill in the fridge for 3-4 hours, until set, or overnight (see ‘Get ahead’).
4. To serve, dust the mousse(s) with cocoa and scatter over the chopped Maltesers. If serving from a large bowl, present it at the table and scoop portions into smaller bowls.
   
   *This recipe contains raw eggs.