Frozen milky way mousse w/bittersweet choc. sauce

Yield: 12 servings

Measure Ingredient
1 cup Whipping cream
½ cup Sugar
⅓ cup Unsweetened cocoa powder
1½ cup 1/2-inch pieces Milky Way bars (about 8-1/4 oz.)
6 ounces Semisweet chocolate - chopped
3 ounces Unsweetened chocolate - chopped
½ each Stick unsalted butter - (4
3 tablespoons Unsalted butter
1 teaspoon Vanilla extract
½ teaspoon Instant coffee powder tablespoons)
½ cup Sugar
3 tablespoons Water
3 eaches Large egg whites
¼ teaspoon Cream of tartar
1¼ cup Whipping cream - chilled
1 teaspoon Vanilla extract



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.) MOUSSE: Line 9x5x3-inch 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 condstantly 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 230F 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 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 plater. Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices. Cut each diagonally into 2 triangles. For each serving, arrange 2 mousse triangles on plate; spoon warm chocolate sauce over and around mousse and serve.

Serves 12.

Photo shows triangles lined up like rectangle with space in between. A smooth cake decorator tool has been used to put sauce on each piece with a tad of sauce squeezed on the outside of each triangle. Top with chocolate curls.

Source: Bon Appetit - June, 1993 I've made this about a half-dozen times in the two years I've had it.

It's not Mississippi Mud Cake, but is as chocolately and rich, and a bit more elegant, if you ask me.

Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 04-14-95

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