frozen milky way mousse

How To Make frozen milky way mousse

• 1

  FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in heavy medium saucepan.
• 2

  Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve.
• 3

  Remove from heat and whisk in vanilla extract and instant coffee powder.
• 4

  Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate.)
• 5

  FOR MOUSSE: Line 9X5X3-inch loaf pan with parchment paper.
• 6

  Combine candy bar pieces, semisweet chocolate, unsweetened chocolate and unsalted butter in large heatproof bowl set over pan of simmering water.
• 7

  Stir constantly until melted. (Mixture will look grainy.)
• 8

  Remove bowl from over water and cool mixture slightly.
• 9

  Combine sugar and water in heavy small saucepan.
• 10

  Stir over low heat until sugar dissolves.
• 11

  Increase heat to high, and boil syrup until temperature reaches 230 on candy thermometer.
• 12

  Meanwhile, beat egg whites and cream of tartar to soft peaks in bowl.
• 13

  Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes.
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