quick death by chocolate
Several years ago, a recipe called "Death By Chocolate" appeared in Chef Marcel Desaulniers' Trellis Cookbook. His recipe became quite the rage, spawned some imitations, but it was very complicated and time consuming to prepare. I found this recipe for "Quick Death By Chocolate," clipped from The Dallas Morning News, tucked between the pages of a recipe book I bought at an estate sale. There is no date, but there are the words "Source: Philadelphia Inquirer" at the bottom. I thought it would be a good recipe to share, because no one wants a slow death, even if it is by chocolate.
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yield
serving(s)
method
Bake
Ingredients For quick death by chocolate
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119.8 oz. box fudge brownie mix, plus ingredients for preparation.
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1/4 ccoffee liqueur
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33-1/2 oz. boxes instant chocolate mousse, plus ingredients for preparation
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8 ozchocolate-covered toffee candy, crushed
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112 oz. container frozen whipped topping, thawed
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1 cchopped pecans
How To Make quick death by chocolate
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1Preheat oven and prepare brownie mix according to package directions. Bake as directed. Let cool.
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2With a fork, prick holes into cooled brownies. Pour liqueur over top. Set aside.
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3Prepare mousse according to package directions.
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4Crumble half of the brownies in a trifle dish or large glass bowl, or divide in individual dessert glasses.
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5Layer half each of mousse, whipped topping, crushed toffee and chopped pecans. Repeat layers with remaining ingredients.
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6Chill in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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