*  Exported from  MasterCook  *
 
                          Frozen Milky Way Mousse
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Freezer
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CHOCOLATE SAUCE-----
    1      cup           Whipping cream
      1/2  cup           Sugar
      1/3  cup           Unsweetened cocoa powder
    3      tablespoons   Unsalted butter
    1      teaspoon      Vanilla extract
      1/2  teaspoon      Instant coffee powder
                         -----MOUSSE-----
    1 1/2  cups          Milky Way bars -- cut in 1/2″ pieces
    6      ounces        Semisweet chocolate -- chopped
    3      ounces        Unsweetened chocolate -- chop
    4      tablespoons   Unsalted butter
      1/2  cup           Sugar
    3      tablespoons   Water
    3      large         Egg whites
      1/4  teaspoon      Cream of tartar
    1 1/4  cups          Whipping cream -- chilled
    1      teaspoon      Vanilla extract
 
 FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted
butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking
constantly until butter melts and sugar and cocoa dissolve. Remove from heat
and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be
prepared 1 week ahead. Cover and refrigerate) FOR MOUSSE: Line 9x5″ loaf pan
with parchment paper.
 Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and
unsalted butter in large heatproof bowl set over pan of simmering water. Stir
constantly until melted (mixture will look grainy).
 Remove bowl from over water and cool mixture slightly.
 Combine sugar and water in heavy small saucepan. Stir over low heat until sugar
dissolves. Increase heat to high, and boil syrup until termperature reaches
230~ on candy thermometer. Meanwhile, beat egg whites and cream of tartar to
soft peaks in bowl. Gradually pour boiling syrup into egg whites, beating until
stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula,
fold whites into chocolate mixture in 2 additions. Beat chilled whipping cream
and vanilla extract to soft peaks in medium bowl. Using rubber spatula, fold
cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan.
Cover with plastic wrap & freeze until firm, at least 6 hours.
 (Can be prepared 1 week ahead. Keep frozen.) Heat sauce to lukewarm over low
heat. Remove plastic wrap from top of mousse. Invert mousse onto platter.
Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices.
Cut each slice diagonally into 2 triangles. For each serving arrange 2 mousse
triangles on plate; spoon warm chocolate sauce over and around mousse and
serve.
 
 
 
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