Frozen Mocha Mousse

• 4 egg whites
• 2/3 c. sugar
• 1 c. chopped walnuts
• 1/4 c. light corn syrup
• 1 Tbsp. instant coffee crystals
• 1 Tbsp. water
• 1/2 c. semi-sweet chocolate bits
• 2/3 c. Eagle Brand milk
• 1 c. whipping cream
• 1 tsp. vanilla

1. Beat egg whites until soft peaks form.
2. Gradually add sugar, beating until stiff peaks form.
3. Fold in nuts.
4. Spread over bottom and sides of well buttered and floured 9-inch pie plate, forming a high edge.
5. Bake in a 275u0b0 oven for 1 hour.
6. Turn off oven; let meringue cool in oven with door closed for 2 hours.
7. Mix corn syrup, instant coffee crystals and water; heat to boiling.
8. Reduce heat.
9. Add chocolate; stir until melted.
10. Remove from heat.
11. Blend in milk.
12. Slowly stir in cream and vanilla.
13. Cover; chill.
14. Whip until soft peaks form.
15. Spoon into meringue crust.
16. Cover; freeze several hours or overnight.
17. Top with chocolate curls, if desired.

egg whites, sugar, walnuts, light corn syrup, instant coffee crystals, water, semisweet chocolate bits, milk, whipping cream, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=489629 (may not work)