Tahitian Ice Cream with Mousse

For the coating: mix together in a saucepan the sugar, melted chocolate, cornstarch, and milk

Make a paste

Add boiling water and stir well

Bring to a boil and cook for 5-6 minutes or until slightly thickened

Remove from heat and let cool

Store in the refrigerator in an air-tight container

For the mousse: mix together in a saucepan the sugar and water

Bring to a boil, then remove from heat and add pecans

Spread on a smooth surface greased with butter or margarine

Let cool completely

Break into pieces and blend in a blender with milk and salt

Store in an air-tight container

To serve: place 2-3 scoops of ice cream in each serving, drizzle with the chocolate coating, and finally sprinkle with mousse

Serves 6-8 people.