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Ingredients
- 1 c
- whipping cream
- 1/2 c
- sugar
- 1/3 c
- unsweetened cocoa powder
- 3 Tbsp
- unsalted butter
- 1 tsp
- vanilla extract
- 1/2 tsp
- instant coffee powder
- 1.5 c
- chocolate malt bars cut into 1/2 inch pieces
- 6 oz
- semi-sweet chocolate, broken into 1/2 ounce pieces
- 3 oz
- unsweetened chocolate, chopped
- 4 Tbsp
- unsalted butter
- 1/2 c
- sugar
- 3 Tbsp
- water
- 3 large
- egg whites
- 1/4 tsp
- cream of tartar
- 1.25 c
- whipping cream, chilled
- 1 tsp
- vanilla extract
CHOCOLATE SAUCE
MOUSSE
How to Make Frozen Milky Way Mousse
- 1FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in heavy medium saucepan.
- 2Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve.
- 3Remove from heat and whisk in vanilla extract and instant coffee powder.
- 4Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate.)
- 5FOR MOUSSE: Line 9X5X3-inch loaf pan with parchment paper.
- 6Combine candy bar pieces, semisweet chocolate, unsweetened chocolate and unsalted butter in large heatproof bowl set over pan of simmering water.
- 7Stir constantly until melted. (Mixture will look grainy.)
- 8Remove bowl from over water and cool mixture slightly.
- 9Combine sugar and water in heavy small saucepan.
- 10Stir over low heat until sugar dissolves.
- 11Increase heat to high, and boil syrup until temperature reaches 230 on candy thermometer.
- 12Meanwhile, beat egg whites and cream of tartar to soft peaks in bowl.
- 13Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes.
About Frozen Milky Way Mousse
Other Tag: Quick & Easy
