|
|
 DEATH
BY CHOCOLATE
First layer - Brownie bottom:
1 box of brownie mix (any brand will do but I usually use Duncan
Hines)
Make brownie according to package directions (using the fudge, not
cake, recipe) and bake in a 9 or 10 inch spring-form pan. Bake
according to package directions and cool in pan on wire rack.
Second layer - Truffle:
1/3 cup water
1 envelope unflavored knox gelatin
1 teaspoon instant coffee powder
1 1/4 cups butter or margarine
12 ounces of semi-sweet chocolate chips
3/4 cup sugar
5 large egg yolks
3 Tablespoons water (or brandy)
2 teaspoons vanilla
Place 1/3 cup water in a heavy 2-quart pan, sprinkle with gelatin.
Let stand for 2 minutes, until gelatin is softened. Add butter and
coffee powder; heat, stirring, until mixture is boiling, butter is
melted and gelatin is dissolved.
In food processor, chop chocolate chips with sugar. With processor
running, pour boiling butter mixture into chocolate mixture and
process until chocolate is melted. Add egg yolks, vanilla and 3
Tablespoons water (or brandy); process until smooth.
Return mixture to saucepan; cook, stirring, over medium heat until
mixture thickens.
Pour chocolate mixture into large bowl. Place this bowl in larger
bowl of ice and water to chill. Stir often until thickened. Place
half of chilled mixture over cooled brownie in pan.
Top Layer - mousse:
1 can Pirouline cookies
2 cups heavy cream
chocolate curls or shavings
Cut Pirouline cookies in half so they are about 2 1/2 inches long.
Stand cookies up around the edge of the spring-form pan, with the
bottom of the cookies resting in the truffle layer.
Whip one cup of heavy cream until very stiff and gently fold in the
remaining truffle mixture. Spoon this mousse mixture on top of the
truffle layer.
Whip the second cup of heavy cream until very stiff and place on top
of the mousse. This can be piped on to make it look more
decorative.
Garnish with chocolate curls or shavings. Refrigerate at least 4
hours until firm, or overnight. When ready to serve, remove
spring-form ring and cut wedge shaped servings - 2, 3 or 4 cookies
wide depending on each guest's appetite!
Serves at least 12.
|
