-Don Fifield XKGR41A
------------------------------CHOCOLATE SAUCE------------------------------
      1 c  Whipping cream

    1/2 c  Sugar

    1/3 c  Unsweetened cocoa powder

      3 tb Unsalted butter

      1 ts Vanilla extract

    1/2 ts Instant coffee powder

-----------------------------------MOUSSE-----------------------------------
  1 1/2 c  Milky Way bars;(ab.8 1/4 oz)

           -cut in 1/2-inch pieces
      6 oz Semisweet chocolate; chopped

      3 oz Unsweetened chocolate;choppd

      4 tb Unsalted butter; (1/2 stick)

    1/2 c  Sugar

      3 tb Water

      3 lg Egg whites

    1/4 ts Cream of tartar

  1 1/4 c  Whipping cream; chilled

      1 ts Vanilla extract

  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.