Quaker Bonnet Mousse Glace

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INGREDIENTS:

4 cups whipping cream
1 cup baking cocoa
3/4 cup confectioners' sugar
2 Tablespoons dark rum
1 Heath bar, finely ground

TO PREPARE:

Chill a mixer bowl and beaters. Combine the whipping cream, baking cocoa, confectioners' sugar and rum in the chilled mixer bowl. Beat at low speed with chilled beaters. Beat at high speed until stiff peaks form, scraping the bowl occasionally; do not overbeat.

Spoon into a serving bowl; sprinkle with the candy bar. May serve immediately or freeze in a round dish and cut into wedges.