Mocha Toffee Mousse

• 2 tsp powdered gelatin, bloomed in 1/2 cup ice water for 5 mins
• 2 tbsp cocoa powder
• 2 tsp instant coffee
• 4 None eggs, separated
• 1/4 tsp cream of tartar
• 1/3 cup granulated sugar
• 2 (2 oz) chocolate-covered toffee candy bars, such as Skor or Heath bars, crushed
• None None whipped cream, to serve

1. Combine bloomed gelatin, cocoa powder and coffee. Gently heat until gelatin dissolves then let cool to room temperature.
2. Whip egg whites and cream of tartar to soft peaks. Gradually add sugar, beating until thick and glossy. Whisk in egg yolks, 1 at a time, beating well after each addition. Slowly add gelatin mixture in a thin steady stream, beating constantly, until well combined. Fold in 1/2 of the candy bars. Distribute between 6 serving glasses. Chill for 4 hours, or until set.
3. Serve topped with whipped cream and remaining candy bars.

powdered gelatin, cocoa, coffee, eggs, cream of tartar, sugar, chocolatecovered toffee, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/27927 (may not work)