Frozen Mocha Mousse - cooking recipe

Ingredients

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

Preparation

Beat egg whites until soft peaks form.
Gradually add sugar, beating until stiff peaks form.
Fold in nuts.
Spread over bottom and sides of well buttered and floured 9-inch pie plate, forming a high edge.
Bake in a 275\u00b0 oven for 1 hour.
Turn off oven; let meringue cool in oven with door closed for 2 hours.
Mix corn syrup, instant coffee crystals and water; heat to boiling.
Reduce heat.
Add chocolate; stir until melted.
Remove from heat.
Blend in milk.
Slowly stir in cream and vanilla.
Cover; chill.
Whip until soft peaks form.
Spoon into meringue crust.
Cover; freeze several hours or overnight.
Top with chocolate curls, if desired.