frozen milky way mousse

How To Make frozen milky way mousse

• Step 1
  FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in heavy medium saucepan.
• Step 2
  Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve.
• Step 3
  Remove from heat and whisk in vanilla extract and instant coffee powder.
• Step 4
  Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate.)
• Step 5
  FOR MOUSSE: Line 9X5X3-inch loaf pan with parchment paper.
• Step 6
  Combine candy bar pieces, semisweet chocolate, unsweetened chocolate and unsalted butter in large heatproof bowl set over pan of simmering water.
• Step 7
  Stir constantly until melted. (Mixture will look grainy.)
• Step 8
  Remove bowl from over water and cool mixture slightly.
• Step 9
  Combine sugar and water in heavy small saucepan.
• Step 10
  Stir over low heat until sugar dissolves.
• Step 11
  Increase heat to high, and boil syrup until temperature reaches 230 on candy thermometer.
• Step 12
  Meanwhile, beat egg whites and cream of tartar to soft peaks in bowl.
• Step 13
  Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes.
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