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.
pread 1/3 of the mousse (3/4 cup) evenly to
o room temperature.
For mousse: Whisk sugar, yolks, 1/3
br>To make the cream mousse, whisk sugar and cream together
Prepare mousse as package directs.
Line the bottom and sides of pan with ladyfingers.
Make sure ladyfingers are standing up on sides.
Pile mousse into pan.
Chill until firm.
Remove torte from pan.
*NOTE: Recipe suggested gold dragees. If you
treaks of cream in your mousse then to stir the mixture
For the Mousse:
In a medium bowl,
arfait glasses.
Chill the mousse for several hours, preferably overnight
ecans side by side atop torte, covering completely.
Drizzle 1
re to ensure that the recipe is clear & easy to follow
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
ompletely.
Make the mango mousse: Put water in a small
round pan sides to loosen torte. Release pan sides.
Sprinkle
br>Spoon a container of mousse into each glass/bowl.
our half of the chocolate mousse, followed by half of the
For the mousse:
Place the heavy cream,
n top of the chilled torte, and top with the caramel
baking sheet. Bake the torte until the crust is browned
00b0C).
Grease and flour torte pans; set aside.
Prepare