Quick Death By Chocolate

Sasha Kamen


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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19.8 oz. box fudge brownie mix, plus ingredients for preparation.
1/4 c
coffee liqueur
3-1/2 oz. boxes instant chocolate mousse, plus ingredients for preparation
8 oz
chocolate-covered toffee candy, crushed
12 oz. container frozen whipped topping, thawed
1 c
chopped pecans


1Preheat oven and prepare brownie mix according to package directions. Bake as directed. Let cool.
2With a fork, prick holes into cooled brownies. Pour liqueur over top. Set aside.
3Prepare mousse according to package directions.
4Crumble half of the brownies in a trifle dish or large glass bowl, or divide in individual dessert glasses.
5Layer half each of mousse, whipped topping, crushed toffee and chopped pecans. Repeat layers with remaining ingredients.
6Chill in refrigerator.

About Quick Death By Chocolate

Course/Dish: Chocolate
Main Ingredient: Non-Edible or Other
Regional Style: American