coa powder, espresso powder, and chocolate.
Pour in the boiling
to make the chocolate mousse, beat egg yolks into melted chocolate, 1 at a
ith baking paper.
Combine chocolate and butter in a small
small paintbrush, paint melted chocolate thickly over insides of 8
more minute.
Chocolate Mousse Filling-- Melt the chocolate.
In another
dd the eggs and egg yolks one at a
rn.
To make white chocolate mousse:
Add the water to
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.
To make the pie:Brush egg whites onto uncooked pie shell
emaining batter.
To make chocolate mousse, place chocolate in heatproof medium bowl
double boiler, combine the chocolate, butter and sugar. Stir
b>MOUSSE: Melt chocolate over simmering water of a water bath.
Whip egg
ool& Chill.
Spread the chocolate mousse (Instructions follow) over top.
Preheat oven to 325. Combine chocolate crumbs and butter. Press into
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.
White chocolate mousse:
In a bowl, on
Make the chocolate mousse: Put the chocolate in a food processor fitted
ith one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake
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).
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.