Advance prep: Mousse may be frozen up to 1
month; sauce may be refrigerated up to 1 month

FROZEN MOUSSE

2 bars (1.4 ounces each) chocolate covered toffee
(Heath or Score bars), broken into small pieces
10 chocolate sandwich fudge cookies, broken up
1 cup chopped almonds, toasted at 350 degrees
until golden
5 large egg whites, at room temperature
1 1/2 cups plus 2 tablespoons powdered sugar, divided
2 cups whipping cream
2 tablespoons Amaretto liqueur or golden rum
1 teaspoon vanilla extract

GARNISH (optional)
Whipped cream
Chocolate Hearts (recipe follows), or chocolate-
covered toffee bars

Preheat the oven to 325 degrees. Line two large bak-
ing sheets with parchment or foil and grease the pa-
per. In a food processor with the metal blade, chop
candy and cookies into small pieces.
In a large mixing bowl with electric mixer, beat egg
whites to soft peaks. Gradually add 1 1/2 cups pow-
dered sugar, 1 tablespoon at a time, until stiff, glossy
peaks form. Fold in candy mixture and toasted nuts.
Using a soup spoon, drop mounds of the meringue
batter onto the prepared baking sheets and spread
into 3 to 4-inch circles, about 1/2-inch thick. Bake
for 30 to 35 minutes or until tops are crisp, rotating
the sheets halfway through the baking time. Leave
in oven on OFF for 30 minutes. Transfer to cooling
racks and cool completely before removing.
Beat the cream until soft peaks form. Beat in 2
tablespoons powdered sugar, liqueur and vanilla.
Break the meringue cookies into 3/4-inch pieces
and fold into cream. Pour into a lightly oiled 9-inch
springform pan; smooth the top. Cover with foil and
freeze overnight. (the mousse may be frozen up to
1 month. It may be removed from springform and
wrapped in heavy foil, if desired.)
Before serving, remove springform sides and if
desired, garnish top with rosettes of whipped cream
and chocolate hearts or candy cut into triangular
pieces. Serve with hot caramel fudge sauce.

CHOCOLATE HEARTS

12 ounces semi-sweet chocolate chips or coating
chocolate wafers from cake decorating shop

Heat chocolate in microwave-safe bowl or on top
of stove in double boiler until melted and smooth.
Line the back of a baking sheet with waxed paper.
Spread the chocolate into a 1/4-inch thick rectan-
gle. Freeze or refrigerate about two to five minutes
until it begins to set, but is soft enough to cut. Using
a heart-shaped cookie cutter, cut out hearts. Or, pur-
chase chocolate heart molds from cake decorating
shop, fill with chocolate, freeze firm and pop out.
Store in cool place. (The hearts may be refrigerated
or frozen for several months.)

HOT CARAMEL FUDGE SAUCE

MAKES 2 CUPS

4 tablespoons unsalted butter
1/2 cup whipping cream
1 cup dark brown sugar, packed
1 cup sweetened condensed milk
4 ounces semi-sweet chocolate
1 teaspoon vanilla

In a medium saucepan over moderate heat, melt but-
ter, cream, sugar and condensed milk. Bring to a
boil, lower heat and cook, stirring for 3 to 4 minutes.
Add chocolate and stir until melted and smooth. Re-

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