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Frozen Chocolate Toffee Mousse

desserts, chocolate

3/4 cup icing sugar
1/4 cup cocoa powder
4 egg whites; at room temperature
1/4 teaspoon cream of tartar
3/4 cup fruit/berry sugar; instant dissolving
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1-1/2 cups milk
4 egg yolks
1/3 cup granulated sugar
5 ounces bittersweet or semisweet chocolate; chopped
1/3 cup coffee liqueur or strong coffee
2 cups whipping cream
6 Skor bars (1 3/8 ounces each); finely chopped
1 tablespoon cocoa powder

Line 2 baking sheets with parchment paper. Trace two 12- x 8-inch rectangles on paper; turn over. In bowl, sift icing sugar with cocoa powder. In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tablespoon at a time, until stiff glossy peaks form. Using rubber spatula, fold in cocoa mixture in 2 additions. Spoon onto rectangles, spreading evenly to edges. Bake in top and bottom thirds of 275°F oven for 1-1/2 hours or until crisp and dry, rotating and switching pans halfway through. Let cool on rack. Peel off paper. (Can be wrapped in foil and stored in cool dry place for up to 3 days.) Mousse: In heatproof bowl, whisk together milk, egg yolks and sugar. Place over saucepan of simmering water; cook, whisking often, for 8 minutes or until thick enough to coat spoon. Remove from heat. Stir in chocolate until melted; stir in liqueur. Let cool to room temperature. Cover and refrigerate, stirring occasionally, for 2 to 4 hours or until thickened to pudding consistency. In bowl, whip cream; stir one-third into chocolate mixture. Fold in remaining whipped cream. Set 1/3 cup (75of the candy aside; fold remaining candy into chocolate mixture. Place 1 of the meringues in 13- x 9-inch (12 cup) baking dish, trimming to fit if necessary. Spread with half of the mousse. Top with remaining meringue; spread with remaining mousse. Sprinkle with reserved candy. Wrap in heavy-duty foil; - Freeze for 8 hours. (Mousse can be frozen for up to 2 weeks.) Sift cocoa powder over top. Transfer to refrigerator for 30 minutes before cutting into squares to serve.

Contributor: Canadian Living - December, 1998

Yield: 16 servings

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