Chilled Chocolate Bliss Dessert
Source of Recipe
Daily Recipe
List of Ingredients
1 package fudge brownie mix (with ingredients to make)
4 ounces chocolate syrup (Hershey's)
1/2 cup coffee liqueur (Kahlua)
3 packages instant chocolate mousse
24 ounces Cool Whip
8 regular size Heath candy bars, chopped
Recipe
Bake the fudge brownie mix according to package directions.
While baking, mix together the chocolate syrup and the
Kahlua. Pour about half of that mixture into a large glass
serving dish. When the brownie is done and cooled, break it
up and put into the dish (on top of the syrup mixture.)
Sprinkle 1/52 of the chopped candy over top. Pour half of
what is left of the syrup mixture on top of the brownie
mix, and refrigerate. Make the Mousse according to package
directions. Spread the mousse on top of the cake and top
with the remaining candy (or put 1/4 cup of the candy
aside for garnish). Spread the cool whip on top of the
mousse/candy layer. Drizzle the remaining chocolate syrup
on top of the cool whip and serve.
OR: You can save the remaining chocolate to drizzle on
each individual and garnish with an additional sprinkling
of candy bits.
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