Malteser mousse

1. Melt the chocolate in a large heat-proof bowl over simmering water (making sure that the base of the bowl doesn't touch the water) until the chocolate has completely melted. Set aside to cool.
Whisk the egg whites, sugar and salt in a large mixing bowl until stiff peak have formed.
Beat about a third of the egg whites into the cool chocolate mixture. You don't have to be delicate here: it's just a case of introducing the egg whites to the chocolate roughly.
Tip the Maltesers into the bowl and lightly crush. Hold a few back for a garnish and fold the rest into the chocolate and egg white mixture.
Next, delicately fold the second third of the egg whites into the bubbly chocolate mixture until well incorporated and it gets lighter.
Finally, when all the white air pockets have gone, fold in the remaining third of egg whites into the chocolate mixture and repeat the delicate folding in technique until the mixture is a uniform texture and colour.
Pour the mousse into individual cups or glasses and chill in the fridge for at least 30 minutes.
Scatter with the crushed Maltesers before serving.
If you want, you can use the same amount of white chocolate instead of milk choc, I tried icing sugar instead of normal sugar for that "sandy" feel, works just as well!