Frozen Mocha Mousse

Directions

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