Ingredients:

100 grams chocolate chips or crushed chocolate, Easter eggs etc

600ml bottle of very cold thickened cream

6 heaped tablespoons Milo

2 tablespoons Heavenly Chocolate Powder

(You can add sugar to this but I didn’t)

Method:

1. Add chocolate to bowl and blitz – 5 seconds/Speed 7. Set aside.

2. Place butterfly into bowl. Add thickened cream, Milo, chocolate powder and beat 20 seconds/Speed 4.

3. Add the blitzed chocolate and beat 10 seconds/Speed 4. If it has not thickened, keep beating 5 seconds at a time, until the cream has thickened, and has the ‘frangipani’ look at the top.

4. Place in fridge to chill for a few hours. Serve sprinkled with extra Milo!

My recipe is adapted from the original recipe which is located here https://www.recipecommunity.com.au/desserts-sweets-recipes/milo-mousse/22fm1nz5-c7e05-205678-cfcd2-xevhlxns

You can leave out the chocolate pieces for a smooth consistency.

Use this to ice cakes as well. Delish.