About this recipe:At my father's 75th birthday party, they served a chocolate mousse called Chocolate Ambassador, which my kids adored. This is my version of their pudding, changing the raisins and biscuit that they had in their version for cinder toffee.
Break up the dark chocolate into smallish pieces and place into a small heatproof bowl, then melt these dark chocolate pieces over boiling water. When melted, set aside to cool.
Put the milk and cinnamon into a small milk pan and heat until bubbles start to form at the edges. Take off the heat and add to the melted dark chocolate, mixing in with a rubber spatula.
Make sure that the chocolate mixture is warm rather than hot, then add the egg yolks, stirring with the rubber spatula until just mixed in. Mix in the crunched Crunchie® pieces.
Place the egg whites in a separate mixing bowl, then with a hand held electric whisk mix up until the egg whites form stiff peaks. Then slowly add the caster sugar and mix until all the caster sugar is mixed in. The egg whites should still form stiff peaks and have a glossy finish.
Add half the egg whites to the milk-chocolate and fold in. When just folded in, add the remaining egg whites and fold in gently until just mixed in.
Place in the fridge for at least an hour to let the mousse set.
Just before serving, crunch up the Maltesers and sprinkle evenly over the top.
I like dark chocolate but if you prefer milk chocolate, you can change the chocolate from 100% dark to 50:50 dark to milk chocolate.