Another recipe from essentials magazine October issue

120g Maltesers

100g Dark chocolate broken

4 medium egg whites

300ml Double Cream

100g White chocolate broken

1Tsp Vanilla paste ( I used a few drops of vanilla essence instead )

1) Reserve 18 maltesers cut in half then roughly crush the rest ( a plastic food bag and a rolling pin works well!!). Melt the dark chocolate in the microwave.

2) Whisk the egg whites until they hold stiff peaks In a separate bowl whisk half the cream until it holds soft peaks and fold in the melted dark chocolate. Then fold in half the egg whites until smooth. Divide between 6 glasses and sprinkle with the crushed maltesers.

3) Melt the white chocolate and then whisk the rest of the cream until it forms soft peaks , whisk in the white chocolate mix and fold in the remaining egg whites. Add the vanilla paste ( Vanilla essence ) to the mixture and combine well. Spoon into the glasses and chill for at least 3 hours until set. Just before serving top each mousse with 3 halved maltesers.