Frozen Milky Way Mousse - Part 1 Or 2 Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-Don Fifield XKGR41A,
CHOCOLATE SAUCE
1 cup: Whipping cream,
1/2 cup: Sugar,
1/3 cup: Unsweetened cocoa powder,
3 tbsp: Unsalted butter,
1 tsp: Vanilla extract,
1/2 tsp: Instant coffee powder,
MOUSSE
1 1/2 cup: Milky Way bars, (ab.8 1/4 oz) cut in 1/2-inch pieces
6 ounce: Semisweet chocolate, chopped
3 ounce: Unsweetened chocolate, choppd
4 tbsp: Unsalted butter, (1/2 stick)
1/2 cup: Sugar,
3 tbsp: Water,
3 large: Egg whites,
1/4 tsp: Cream of tartar,
1 1/4 cup: Whipping cream, chilled
1 tsp: Vanilla extract,
Directions:
FOR 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)
FOR 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 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
termperature reaches 230 deg. 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 min.
Source from luhu.jp
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)
FOR 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 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
termperature reaches 230 deg. 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 min.
Source from luhu.jp