CHOCOLATE SAUCE
1 c  Whipping cream
1/2 c  Sugar
1/3 c  Unsweetened cocoa powder
3 tb Unsalted butter
1 ts Vanilla extract
1/2 ts Instant coffee powder
MOUSSE
1 1/2 c  Milky Way bars -- cut in
1/2    " pieces
6 oz Semisweet chocolate --
Chopped
3 oz Unsweetened chocolate --
Chop
4 tb Unsalted butter
1/2 c  Sugar
3 tb Water
3 lg Egg whites
1/4 ts Cream of tartar
1 1/4 c  Whipping cream -- chilled
1 ts Vanilla extract

FOR SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and
unsalted butter in heavy medium saucepan. Bring to simmer over medium-low
heat, whisking constantly until butter melts and sugar and cocoa dissolve.
Remove from heat and whisk in vanilla extract and instant coffee powder.
Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate) FOR
MOUSSE: Line 9×5″ loaf pan with parchment paper. Combine Milky Way pieces,
semisweet chocolate, unsweetened chocolate and unsalted butter in large
heatproof bowl set over pan of simmering water. Stir constantly until
melted (mixture will look grainy). Remove bowl from over water and cool
mixture slightly. Combine sugar and water in heavy small saucepan. Stir
over low heat until sugar dissolves. Increase heat to high, and boil syrup
until termperature reaches 230~ on candy thermometer. Meanwhile, beat egg
whites and cream of tartar to soft peaks in bowl. Gradually pour boiling
syrup into egg whites, beating until stiff peaks form and whites are cool,
about 5 minutes. Using rubber spatula, fold whites into chocolate mixture
in 2 additions. Beat chilled whipping cream and vanilla extract to soft
peaks in medium bowl. Using rubber spatula, fold cream into chocolate
mixture in 2 additions. Spoon mousse into prepared pan. Cover with plastic
wrap & freeze until firm, at least 6 hours. (Can be prepared 1 week ahead.
Keep frozen.) Heat sauce to lukewarm over low heat. Remove plastic wrap
from top of mousse. Invert mousse onto platter. Remove pan and peel off
parchment paper. Slice mousse crosswise into 12 slices. Cut each slice
diagonally into 2 triangles. For each serving arrange 2 mousse triangles on
plate; spoon warm chocolate sauce over and around mousse and serve.