Frozen Milky Way Mousse

15 "Fun size" Milky Way Bars (or 36 miniatures
    or 5 regular size), divided
2 1/2 cups heavy cream, divided
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Whipped cream for topping, optional

Chop 10 candy bars, yielding about 1 1/3 cups. Combine with 1/2 cup of the cream and chocolate chips in a large heatproof bowl over a pot of simmering water. Cook, stirring 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. Pour 1/2 of mixture into a 1 1/2-quart freezer-proof bowl.

Coarsely chop 2 candy bars, yielding about 1/3 cup. Sprinkle over mousse. Top with remaining mousse. Freeze until firm, at least 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.


Frozen Milky Way Mousse recipe provided by Bertram. Bertram got the recipe from Zeng's Palace Chinese Restaurant, one of Clinton finest restaurants. Zeng's Palace Chinese Restaurant is well known in North Carolina to make great Frozen Milky Way Mousse. Check them out at North Carolina, 28328 Clinton, 411 Southeast Boulevard.

Food prepared with this recipe best served with quote

logo All that we are is the result of what we have thought. If a man speaks or acts with an evil thought, pain follows him. If a man speaks or acts with a pure thought, happiness follows him, like a shadow that never leaves him.