Malted Mousse...

With the craziness of year-end at work, I haven`t baked as much as I intended to. Hopefully as the craziness at work dies down, I`ll have time to tackle some new recipes. I did manage to try out a new recipe over the weekend. Pichet Ong`s Malted chocolate Mousse. I previously paired his chocolate cake recipe with an egg white based chocolate mousse recipe. His version uses egg yolks instead and resulted in a creamy, silky chocolate mousse. Since I used Ovaltine instead of Horlicks, the mousse was on the sweeter side. I served it at a gathering on the weekend and forgot to take a picture.
I had enough cake to make 3 individual cakes, so I whipped up half portion of his mousse again this time decreasing the amount of sugar. I`ll find out tomorrow if it tastes better less sugar.
I find it harder to layer mousse in a smaller ring as I can`t use my palette knife. I guess I should try piping it in next time to get more even layers. I was just being lazy.