nd refrigerate.
Place the dark chocolate in a large bowls. Bring
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.
Break the chocolate up into small pieces.
parate double boiler, melt the chocolate, being careful not to
udding mix; mix well. Add chocolate. Over medium heat, cook and
Whip topping until in doubles in volume. In another bowl, whip egg whites. Fold egg whites into whipped topping. Fold in yolks. Divide whipped mixture in half. Place dark chocolate chips in microwave-safe bowl and heat until melted. Add dark melted chocolate to 1/2 of whipped mixture. Melt white chocolate and add to the other 1/2 of whipped mixture. Place in decorative serving dish and alternate layers of white/dark chocolate. Freeze. Take out of freezer 20 minute before serving.
Preheat oven to 325. Combine chocolate crumbs and butter. Press into
*NOTE: Recipe suggested gold dragees. If you
Mousse:.
Prepare mousse the day before.
Sprinkle
rumbs form. Pulse in melted chocolate then press into base of
n a mixing bowl, whip mousse mix and milk for 5
double boiler, combine the chocolate, butter, coffee, and rum.
small paintbrush, paint melted chocolate thickly over insides of 8
at an angle.
Dark chocolate layer:
In saucepan
an with plastic wrap. Place chocolate in separate heatproof bowls. Add
br>Meanwhile, to make the chocolate mousse, beat egg yolks into melted
Crust; in a 9-inch pie plate, combine the graham cracker
ocoa powder, espresso powder, and chocolate.
Pour in the boiling
Whisk together white chocolate and egg yolk. Fold in vanilla and whipped cream. Whip egg white to stiff peaks then fold in. Cover and chill for 4 hours, or until cold.
Meanwhile, cut 2 - 8 inch squares of plastic wrap. Spread dark chocolate in a 6 inch disc over each sheet of plastic wrap. Place over a glass or cup, chocolate-side up, and leave to set.
To serve, carefully remove plastic wrap from chocolate cups. Place on serving plates then spoon mousse into chocolate cups. Top with raspberries.
Combine dark chocolate and 2 egg yolks. Set