Frozen Milky Way Mousse Recipes

FROZEN MILKY WAY MOUSSE

Steps:

• Chop candy bars, yielding about 1 1/3 cups. Combine with 1/2 cup of
• the cream and chocolate chips in a large bowl over a pot of simmering
• water. Stir occasionally until mixture is melted and combined. Set bowl
• aside to cool.
• In another bowl combine vanilla extract with remaining 2 cups of
• cream; beat until stiff peaks form.
• Fold cream into chocolate mixture then pour 1/2 of mixture into a 1
• 1/2-quart freezer-proof bowl.
• Coarsely chop more candy bars, yielding about 1/3 cup. Sprinkle over
• mousse. Top with remaining mousse. Freeze until firm, 6 hours or
• overnight.
• Thaw slightly at room temperature before serving, about 10 minutes.
• Chop remaining candy bars, yielding about 1/3 cup. Garnish with whipped
• cream and chopped candy.

FROZEN MILKY WAY MOUSSE

Steps:

• 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.