e strawberry puree mixture. Freeze for at least 1 hour, covering
n microwave oven on high for 1 minute.
Add cream
o prepared pan and bake for 12-15 mins, until a
ith baking paper.
Combine chocolate and butter in a small
coa powder, espresso powder, and chocolate.
Pour in the boiling
small paintbrush, paint melted chocolate thickly over insides of 8
t room temperature, salt for cake and filling. Put
tal chopping blade.
Process for 20 to 30 seconds, until
For peanut butter mousse: Line 6-cup loaf pan
FOR CHOCOLATE GANACHE FROSTING (Makes about 1
silicone spatula until the chocolate is melted and smooth,
ean. Let cool in pans for 10 minutes, Remove from
ool& Chill.
Spread the chocolate mousse (Instructions follow) over top.
double boiler, combine the chocolate, butter and sugar. Stir until
hell in oven and bake for 5 minutes.
Shell should
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.
ixture, whisking until smooth.
For each cookie, spoon 1 1
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).
White chocolate mousse:
In a bowl, on