FROZEN MILKY WAY MOUSSE WITH BITTERSWEET CHOCOLATE SAUCE
Steps:
- For Sauce: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in heavy medium sauce-pan. 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 9 x 5 x 3-inch loaf pan with parchment paper. Combine Milky Way pieces, semisweet 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 temperature reaches 230 degrees on candy thermometer. Meanwhile, beat egg whites and cream of tartar to soft peaks in bolw. 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. Spoon mousse into prepared pan. Cover with plastic wrap and 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.
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.
FROZEN MILKY WAY MOUSSE
Taking the Milky Way candy bar and turning it into something for those nights where you need to cool off. Cooking time is for freezing. It uses 5 regular bars or 36 minis or 15 fun size.
Provided by Topher
Categories Frozen Desserts
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 512.4, Fat 39.7, SaturatedFat 23.7, Cholesterol 107, Sodium 117.8, Carbohydrate 41.4, Fiber 1.9, Sugar 33.6, Protein 4
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