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.
udding mix; mix well. Add chocolate. Over medium heat, cook and
Preheat oven to 325. Combine chocolate crumbs and butter. Press into
double boiler, combine the chocolate, butter, coffee, and rum.
Mousse:.
Prepare mousse the day before.
Sprinkle
Break the chocolate up into small pieces.
Bake brownies in a
9
x
13-inch
pan.
Let cool.
Mix jello chocolate mousse as
directed
on box (except do not use the cookie crumbs).
Layer,
beginning
with
broken brownies, mousse, Cool Whip and Heath bars (crumbled).
Repeat until all ingredients are used.
Use a punch bowl or large, clear mixing bowl.
Will serve 10 to 12 guests.
rn.
To make white chocolate mousse:
Add the water to
To make the pie:Brush egg whites onto uncooked pie shell using a
ottom of the unbaked pie shell (in a pie pan).
Press
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.
bout 1 hour.
Melt chocolate and butter in the top
br>Meanwhile, to make the chocolate mousse, beat egg yolks into melted
more minute.
Chocolate Mousse Filling-- Melt the chocolate.
In another
ith baking paper.
Combine chocolate and butter in a small
ocoa powder, espresso powder, and chocolate.
Pour in the boiling
small paintbrush, paint melted chocolate thickly over insides of 8
Cook brownie mix according to instructions on box.
Prepare chocolate mousse according to instructions (omit the pie crust). Cut or crumble brownies after they have cooled.
Place evenly in bottom of 9 x 13-inch pan.
Pour chocolate mousse over brownies. Crush candy bars and sprinkle over mousse.
Put a thick layer of Cool Whip on top.
Refrigerate overnight.
Prepare brownies as directed.
Cool.
Prepare chocolate mousse.
(I never can find this, so I get the Jell-O brand chocolate mousse pie mix and use only the mousse mixture, not the crust.)
Break candy into small pieces.
(Freeze the candy and then break with a hammer, or use Heath Sensations.)
Break half the brownies into small pieces and place in the bottom of a large glass bowl or trifle dish.
Cover with half the mousse, half the candy bars and half the Cool Whip.
Repeat layers.
Feeds up to 24 or 1 church staff.
me size prior to adding chocolate mousse layers.
While the