Quaker Bonnet Mousse Glace
 
4 cup  whipping cream
1 cup  baking cocoa
3/4 cup  confectioners' sugar
2 Tbsp  dark rum
1   heath bar, finely ground
 
chill a mixer bowl and beaters. 
combine the whipping cream, baking cocoa, confectioners' 
sugar and rum in the chilled mixer bowl. 
beat at low speed with chilled beaters. beat at high speed 
until stiff peaks form, scraping the bowl occasionally; 
do not overbeat. spoon into a serving bowl; sprinkle 
with the candy bar. 
may serve immediately or freeze in a round dish and cut 
into wedges. 
 
servings: 10 - 12 
 
 
-- 
(ID: 1278) Mirror: rec.food.recipes: Mon, Sep 19, 2005


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