Last week I felt bad for not leaving you with a recipe, so this week I am giving you one of my post Halloween favorites. The recipe is a real treat because it only contains three ingredients. Actually, only two if you don’t count the garnish. And it comes along with one of my all time favorite William stories.
Back in 1993 when William was a mere 5 years old we were dining out in a fine Middlebury restaurant right there on the main drag. When it was time for dessert the waitress offered up what was on the menu. After describing a most decadent chocolate mousse William looked up at her and in his most serious voice announced, “I am not eating any moose”. It was a good laugh.
Here is a recipe inspired by that story. It’s perfect for using up extra Halloween candy. The caramel and vanilla nougat in the candy give the mousse some extra rich flavor. In 1995 Caitlin won her first recipe contest with a version of this recipe using regular milky ways. So either flavor works I just happen to prefer dark. How about you?
[recipe title=”Milky Way Midnight Mousse” servings=”4″]
22 Milky Way Midnight Minis, unwrapped
1-cup heavy cream
Chill a mixing bowl and beaters. Reserve 2 minis; chop and reserve for garnish. Place remaining candy in a microwave safe bowl. Heat on HIGH for 30 seconds; stir candy. If it is not fully melted microwave 10 more seconds and stir. Repeat heating for 10 seconds until candy is thoroughly melted. Beat cream in chilled bowl with chilled beaters until soft peaks. Reserve ½ cup of whipped cream for garnish; chill in refrigerator. Stir another ½ cup of whipped cream into melted candy to lighten it up. Pour mixture back into bowl of whipped cream and continue beating until stiff peaks. Divide mousse into serving bowls or goblets; chill. Just before serving top with reserved whipped cream, chopped candy and raspberries.[/recipe]