small paintbrush, paint melted chocolate thickly over insides of 8
urn.
To make white chocolate mousse:
Add the water to
ocoa powder, espresso powder, and chocolate.
Pour in the boiling
more minute.
Chocolate Mousse Filling-- Melt the chocolate.
In another
ke the mousse.
Sift
ith baking paper.
Combine chocolate and butter in a small
he chocolate mousse: Put the chocolate in
ith one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake
ookies in 6-oz. custard cups. Place second custard cup over
br>Meanwhile, to make the chocolate mousse, beat egg yolks into melted
Preheat oven to 325. Combine chocolate crumbs and butter. Press into
Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Grate the chocolate and mix with the sugar, vanilla extract and boiling water. Beat until smooth.
Add the egg yolks one at a time beating well after each addition.
Beat the egg whites until stiff. Fold gently into the chocolate mixture. Refrigerate for two hours.
Fill each crepe with the chocolate mousse mixture and fold over.
Serve with whipped cream and sprinkle with chopped nuts.
inutes.
Add the white chocolate mousse to the cream mixture and
SOFT MOUSSE: Melt chocolate over simmering water of a
double boiler, combine the chocolate, butter and sugar. Stir
Bake cake per directions in 3 layer pans.
While still warm, pierce with fork and pour 1/2 cup Kahlua over layers.
Prepare chocolate mousse mix with milk per directions.
Layer in glass bowl:
chocolate cake, chocolate mousse, candy bars and Cool Whip (do this 3 times).
Chill approximately 4 hours (or until mousse sets).
Top with chocolate curls (Hershey bar peeled with peeler).
In a medium bowl, whip together cream cheese and confectioners' sugar until light and smooth.
In a large bowl, prepare chocolate mousse mix with milk, as directed on package.
Gently fold cream cheese mixture into mousse, until mixture is no longer streaky.
Sprinkle the bottom of pie crust with some of the chocolate chips, if using.
Spoon mousse mixture into pie crust and decorate with remaining chocolate chips.
Refrigerate for 2 hours before serving.
Store in refrigerator.
ool& Chill.
Spread the chocolate mousse (Instructions follow) over top.
Combine
the
crumbs
from
both
mixes
for the crust. Spread evenly along bottom and sides of pan.
Prepare cheesecake following
directions
on box.
Spread evenly over crust and refrigerate for 2 hours.
Prepare chocolate mousse following directions on box.
Spread evenly over chilled cheesecake. Shave chocolate
bar
over
top of mousse.
Chill for 2 hours before serving.
Keep refrigerated.
Prepare brownies as directed.
Make chocolate mousse pie as directed; refrigerate.
Cool brownies, insert holes and baste Amaretto liqueur.
Cut brownies and place 1/2 on bottom of large glass bowl.
Add 1/2 of mousse pie; break 3 Heath candy bars on top.
Layer 1/2 carton cream whip.
Repeat layers, ending with whip cream.
Top with slivers of chocolate.