6 x 60g Mars bars
600ml thickened cream
3 eggs, separated
50g dark chocolate, melted, to drizzle
I used a flexible silicone loaf pan, which made this so easy. Alternatively, spray a 1-litre terrine mould with oil. Line with plastic wrap, leaving long sides overhanging.
Roughly chop 4 bars and place in a heatproof bowl with 300ml cream over a pan of simmering water (don't let bowl touch water) until melted, then stir to combine. Cool slightly, then whisk in remaining cream and egg yolks.
In a separate bowl, beat egg whites with electric beaters until stiff peaks form. Fold into chocolate mixture. Pour into terrine, folding in wrap (or if using a silicone mould, pour into mould and cover the exposed surface with plastic wrap). Freeze overnight until firm.
To serve, dip mould briefly in warm water, then invert onto a platter. Chop remaining bars, scatter over terrine and drizzle with melted chocolate.
Verdict: I was surprised at the texture of this, I was expecting it to have a mousse like structure but in frozen form, but it froze to a solid and very firm ice cream texture. I actually used the microwave to melt the Mars bars into the cream, at 30 second intervals but I found the nougat part of the bar took quite a while to melt. The taste of the finished dessert was nice but a little rich, only a small amount is needed, so it goes a long way. The rest of the family liked it, but no one was raving about it, so not sure I'd bother making it again. I had some toffee sauce which I drizzled over with the chocolate (the sauce from Sticky Toffee Pudding), just because it looked better for the photos, but it added a nice flavour and balanced the chocolate out enough if you want the Mars bar taste. So, not bad, but I'll be searching for another frozen mousse recipe!
Find more images from this photoshoot at iStock by Getty Images.