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Mars Bar mousse


  • Gently melt the Mars Bars and cocoa with 3/4 cup cream over a double boiler. Then remove from the heat and set aside to cool for 15 mins, regularly whisking.
  • Whip the remaining cream to form soft peaks. Then fold this into the chocolate mixture, little by little.
  • Transfer the mixture to a serving bowl (or individual bowls) and refrigerate for at least 3-4 hours.
  • Dust with a little icing sugar and serve with sponge fingers on the side.


  • 350 gm Mars Bars, chopped
  • 4 tbsp Dutch cocoa
  • 3 cups cream
  • icing sugar
  • sponge fingers

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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