Recipe - Frozen Milky Way Mousse With Bittersweet Chocolate Sauce

CHOCOLATE SAUCE
1 cup Whipping cream
One half cup Sugar
1/3 cup Unsweetened cocoa powder
3 tablespoon Unsalted butter
1 teaspoon Vanilla extract
One half teaspoon Instant coffee powder

MOUSSE
1 One half cup 1/2inch pieces of Milky Way
bars (about 8 One fourth oz)
6 ounce Semisweet chocolate; chopped
3 ounce Unsweetened chocolate;
chopped
4 tablespoon (One half stick) unsalted butter
One half cup Sugar
3 tablespoon Water
3 lg Egg whites
One fourth teaspoon Cream of tartar
1 One fourth cup Chilled whipping cream
1 teaspoon Vanilla extract

FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and
unsalted butter in heavy medium saucepan. Bring to a 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 9x5x3inch 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 temperature reaches 230 degrees 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 soft 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)

TO ASSEMBLE: Heat sauce to lukewarm over low heat. Remove plastic wrap from
top of mouse. Invert mousse ontol 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.
Posted to BakeryShoppe Digest V1 #214 by Mandy Bell mbell@cdsnet.net on
Sep 02, 1997