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.
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