Frozen Milky Way Mousse

Frozen Milky Way Mousse Recipe

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linda mcdougal


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1 c
whipping cream
1/2 c
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
3 Tbsp
3 large
egg whites
1/4 tsp
cream of tartar
1.25 c
whipping cream, chilled
1 tsp
vanilla extract


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

Course/Dish: Puddings, Chocolate
Other Tag: Quick & Easy