Connie from Fl
>----- Original Message -----
From: Lgapmon@aol.com
To: "Multiple recipients of list ADHESIONS"
<adhesions@mail.medispecialty.com>
Sent: Wednesday, June 27, 2001 6:13 PM
Subject: yummy easy recipe for the week! :D
> OK, this one isn't quite as easy as the other I've been
posting....honestly I
> was torn between posting a yummy really easy fruit dessert that helps in
the
> bathroom dept.
>
> HOWEVER, people are having such an awful time of things today, I thought
it
> was time to bring out THE BIG GUN instead -- chocolate!!!!!!
>
> DEATH BY CHOCOLATE
> (hey, that's how I want to go, sporting a chocolate mustache, clutching a
> whipped cream-covered spoon in my stiff cold fingers and wearing a BIG
smile
> on my face! <G>)
>
> from one of my dog friends, Diane Holliday
> originally from Art Ginsburg, Mr. Food
>
> Serves up to 24 servings
> (Well, not really, but close)
>
> It's easy, convenient (because you can make it in advance) and everyone
> loves it.
>
> 1 box (19.8 ounces) fudge brownie mix
> 1/4 to 1/2 cup coffee liqueur (optional)
> 3 packages (4 serving size each) instant chocolate mousse)
> 8 chocolate covered toffee candy bars (1.4 ounces each like Heath bars or
> Skor bars)
> 1 large container (12 ounces) frozen whipped topping thawed
>
> Bake the brownies according to the brownie package directions; let cool.
> Prick holes in the tops of the brownies with a fork and pour the coffee
> liqueue over the brownies; set aside. Prepare the chocolate mousse
according
> to the package directions. Break the candy bars into small pieces in a
food
> processor or by gently tapping the wrapped bars with a hammer. Break up
half
> the brownies into small pieces and place in the bottom of a large glass
bowl
> or trifle dish. Cover with half the mousse, then half the candy, and then
> half the whipped topping. Repeat layers with the remaining ingredients.
>
> Note: Instead of the coffee liqueur, you may substiture a mixture of 1
> teaspoon sugar and 4 tablespoons leftover black offee, or leave out the
> coffee flavoring entirely.
>
> Diane's notes: I find if I cut the brownies into small bite sized
rectangles
> while still in the pan it is easier. I don't keep Kaluha around so I
usually
> leave it out. If I use it, a small bottle like you can get from the
> drugstore is enough. I am not a Cool Whip fan, so I use real whipped
cream.
> It is easy to make. I use 1 quart of heavy whipping cream, vanilla and
> powdered sugar whipped up in a bowl. This is the most expensive part of
this
> dessert. I use a mousse mix. I've tried several and they are all about the
> same. But Jello instant chocolate pudding has a mousse recipe on the side
of
> the box, too, that you just mix the powder with Cool Whip. To be honest
the
> brownies and the health bars give the dish its main flavors. The whipped
> cream and the mousse make it rich and creamy.
>
> If you do decide to make your own whipped cream, make it first, then you
can
> make the chocolate mousse without having to clean your mixer beaters.
>
> The surprising thing about this dish is that even though it is very rich
and
> very creamy, it is not overly sweet. I have never made it that I don't get
> recipie requests. One of my neighbors said she has made it three times
since
> I gave her the recipie, and no matter whatever else she serves that is all
> anyone talks about.
>
> It really is good eaten the same day, but even richer the next day as the
> brownies start absorbing some of the whipped cream. You should try to make
> it far enough ahead that the brownies can cool before you layer with the
> whipped cream.
>
> It is a very pretty dessert, and is on the front of two of Mr. Food's
> cookbooks.
> Hope you try it.
>
> Bon appetit!
>
> Love,
>
> Lynda M. in AZ
>
> "It was involuntary; they sank my boat."
> - John F. Kennedy, when asked how he'd become a hero
>
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