Frozen Milky Way Mousse Food

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 MOCHA MOUSSE

Steps:

• Break 3 ounces of the chocolate into pieces and place the pieces in a bowl set over a pan of simmering water. Whisk in the coffee liqueur, water and espresso granules and heat the mixture until the chocolate just melts. Remove from the heat and set aside to cool.
• Place the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until the mixture is the texture of mayonnaise. Add the cocoa powder and vanilla, and slowly pour in the cooled chocolate mixture.
• Put the egg whites and salt in the clean bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form soft (not dry!) peaks. Fold them carefully into the chocolate mixture. In the same bowl (no need to clean it) beat the heavy cream until it forms soft peaks and fold it carefully into the chocolate mixture. Grate the remaining 4 ounces of chocolate and fold it into the mixture.
• Pour the mixture into a 10-cup souffle dish, cover with plastic wrap and freeze for several hours or overnight.
• For the whipped cream, place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium and then high speed until it reach stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip. Pipe the edge of the mousse with the whipped cream, and sprinkle extra chocolate shavings over the center of the mousse for decoration. Serve frozen.

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.