hocolate has melted.
FOR MOCHA MOUSSE FILLING:.
In a large bowl
quart saucepan, make the mocha mousse. Mix 1/4 cup of
mperature, salt for cake and filling. Put a metal bowl in
more minute.
Chocolate Mousse Filling-- Melt the chocolate.
In
hite chocolate mixture.
Spread mocha mousse over biscuits, cover refrigerate 3
ompletely, use half of the Mocha Cream to frost the top
efrigerate for 30 minutes.
Mousse Filling:
Heat 1 inch of
o 325\u00b0F.
CHOCOLATE MOUSSE LAYER:
You can begin
n wire racks.
Mocha Chocolate Cream Filling:
Whisk together first
uart serving bowl.
Prepare mousse mix according to directions.
efrigerator.
9. Create your mousse filling: Using a hand mixer, blender
Cool completely.
Make peppermint mousse:
1- Combine white chocolate
To Make The Apple Filling: In a large skillet over
ool in oven.
CHOC MOUSSE: Place the broken chocolate and
br>To make the Pumpkin Mousse Filling: using a chilled large mixing
olden brown.
To prepare filling: In a chilled bowl with
/2 cups of the mousse mixture (a metal spatula works
To Prepare Filling: Beat together cream cheese, honey
br>Top pie with meringue (recipe to follow).
After meringue
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.