Ice cream without an ice cream maker? Malted milk chocolate? This silky frozen mousse comes together easily and can be sliced or scooped for a great summer dessert.
8 oz finely chopped milk chocolate, (about 1 1/2 cups, slightly heaped)
2 large eggs
1 large egg yolk
1/4 cup granulated sugar
1/2 tsp vanilla
1 1/4 cups 35% cream
2 1/4 cups chocolate-covered malt balls, chopped, divided
Line an 8.5 x 4.5-in. loaf pan with plastic wrap.
Melt chocolate over low heat in a microwave or heavy pot. Set aside.
Fill a medium pot with about 2 cm of water and place over high heat. Combine eggs, egg yolk and sugar in a metal bowl large enough to sit on top of pot.
Remove bowl from stove, and stir in vanilla, salt and melted chocolate. Set aside to cool to room temperature. Whip cream to firm peaks, and fold into chocolate mixture along with 1/4 cup finely chopped chocolate-covered malt balls.
Spoon half of mixture into loaf pan, sprinkle with 1/2 cup chopped chocolate-covered malt balls, then top with remaining mousse mixture.
Cover pan with plastic wrap and freeze overnight or until firm. Remove plastic wrap and pull on the wrap lining the pan to help it release, then invert pan onto a serving plate.
Sprinkle with remaining 1 1/2 cups chocolate-covered malt balls, and use a sharp knife to cut into slices. Serve immediately.
Protein 7g, Carbohydrates 43g, Fat 31g, Fibre 2g, Sodium 92mg.
Originally published in the Today's Parent August 2014 issue.