Frozen Milky Way Mousse
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A frozen chocolate mousse loaf made with melted Milky Way candy bars, semi-sweet and unsweetened chocolate, Italian meringue, and whipped cream. A make-ahead dessert that slices like ice cream cake.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
1 hrsImagine your favorite chocolate bar transformed into a silky frozen mousse and you’re halfway there. This dessert melts down chopped Milky Way candy bars alongside semi-sweet and unsweetened chocolate, then folds the mixture into an Italian meringue and softly whipped cream for the lightest possible texture before freezing into a sliceable loaf.
The Italian meringue is the technique that makes this dessert work. Boiling sugar syrup gets streamed into whipping egg whites, cooking them gently on contact and producing a glossy, marshmallow-like base that won’t deflate when folded with the chocolate. The result is a frozen mousse that scoops like ice cream but tastes deeper and more sophisticated.
A companion chocolate-coffee sauce drapes over each slice for a final hit of richness. Make it days ahead and pull from the freezer when you’re ready to serve.
Pro Tips
- Use a candy thermometer for the sugar syrup. Boil to 240°F (115°C, soft-ball stage). Eyeballing it leaves you with weepy meringue or burnt sugar.
- Cool the melted chocolate mixture only slightly. Cold chocolate will seize when folded with the cream, while too-warm chocolate deflates the meringue.
- Fold gently with a rubber spatula. Aggressive stirring deflates the air bubbles that give the mousse its texture.
- Line the loaf pan with parchment that overhangs the long sides. Use the overhang to lift the frozen mousse out cleanly.
- Let the mousse soften 10 minutes at room temperature before slicing. Straight from freezer it’s too hard to cut neatly.
Variations
- Swap Milky Ways for Snickers, Mars, or Twix bars for completely different chocolate flavor profiles.
- Sprinkle a layer of toasted chopped peanuts or hazelnuts in the middle of the loaf for crunch.
- Drizzle each slice with warm caramel sauce in addition to (or instead of) the chocolate-coffee sauce.
Ingredients
Directions
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.
FOR MOUSSE: Line 9×5×3-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.
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.
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