Preparation Time:40 minutes + 2 hours to set
Cooking Time:10 minutes
Level of Difficulty:Hard
Servings:6

Ingredients

• 450g/1lb dark chocolate, broken into pieces
• 5 eggs, separated
• 600ml/1 pint cream
• 1 fun size Mars bar, chopped
• 50g/2oz cornflakes, lightly crushed
• For the chocolate shards
• 50g/2oz dark chocolate, broken into pieces
• 50g/2oz white chocolate, broken into pieces
• For the chocolate ganache
• 75g/3oz dark chocolate
• 85ml/3fl oz cream, plus a little extra if necessary
• Handful of raspberries, to serve

Method

1. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool a little. Lightly beat the egg yolks and then whisk into the melted chocolate until well combined. Whip the cream in a bowl until you have achieved soft peaks and then whisk into the chocolate mixture.
2. In a separate bowl, beat the egg whites until stiff and then fold into the chocolate mixture. Divide among 6 x 200ml/7fl oz round teacups that have been lined with clingfilm. Chill for at least 2 hours.
3. When the chocolate mousse has set, melt the Mars bar in a small pan. Remove from the heat and fold in the cornflakes. Leave to cool a little and then add a layer to each chocolate mousse to form a crunchy base. Place in the freezer for at least 2 hours.
4. For the chocolate shards
5. Melt the dark chocolate in a bowl over a pan of simmering water. Repeat with the white chocolate in a separate bowl. Leave to cool to room temperature. Line a baking sheet with clingfilm. Spoon on blobs of the plain and white chocolate and then cover with another piece of clingfilm. Gently roll until the chocolate blobs meet and form one even layer. Place in the freezer for at least 20 minutes.
6. For the chocolate ganache
7. Place the chocolate and cream in a pan and cook gently for 1-2 minutes until melted, stirring regularly. The consistency should coat the back of a wooden spoon. Leave to cool and use immediately or transfer to a bowl, cover with clingfilm and chill until needed.
8. When almost ready to serve, warm the chocolate ganache in a bowl over a pan of simmering water. Remove the teacups of mousse from the freezer, invert on to a wire rack set over a clean tray and then carefully peel away the clingfilm. Ladle a little of the chocolate ganache over each mousse until completely coated, allowing the excess to drip on to the tray below. Using a spatula, scrape the excess chocolate ganache into a small pan and reheat gently. Leave to cool.
9. To serve
10. Using a fish slice, transfer the coated chocolate mousses onto plates and leave to defrost at room temperature for 10 minutes. Then decorate with the raspberries and drizzle around the cooled chocolate ganache. Now working quickly, remove the chocolate shards from the freezer and peel away the clingfilm, then break into shards and stick two into the top of each Dunbrody Kiss.