Abstract: A composition for making a frozen mousse product consisting essentially of about 20 percent to about 28 percent sweetener, about 14 percent to about 17 percent butterfat substantially from cream, about 0.5 percent to about 11.5 percent cacao fat substantially from a source selected from the group consisting of chocolate, chocolate liquor, cocoa, cocoa butter and mixtures thereof, about 0.5 percent to about 3.5 percent egg yolks solids, up to about 1.0 percent of lecithin, and sufficient water whereby the composition has a total solids content of about 48 percent to about 58 percent, a total fat content of about 19 percent to about 25 percent, and not more than about 3 percent of milk solids not fat. Frozen mousse can be made from the composition by freeze-stirring the composition in standard ice cream freezers.

Abstract: A fruit-flavored quiescently frozen confection is produced which is high in total fruit solids content and which has increased resistance to melting and increased protection against stickiness in storage. The high concentration of fruit is obtained by using pureed fruit.

Abstract: Cocoa flavored syrups having a high cocoa content and excellent stability and flow properties at room temperature may be produced by using an amylolytic enzyme and a sufficient proportion of Dutch process cocoa to provide a syrup pH of 5.5 to 7.5. The syrup is made by alternate addition of cocoa and sweetener to sufficient water to achieve a solids content of about 58 to 65 weight percent, adding an amylolytic enzyme, heating to a temperature of about 175.degree. to 185.degree. F. for at least 10 to 15 minutes, raising the temperature to about 200.degree. F. and cooling. The stabilized cocoa flavored syrups may be added at room temperature to conventional non-acid confection mixes for use in the production of quiescently frozen chocolate flavored confections.