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.
prep time
cook time
method
Bake
yield
Up to 24
Ingredients
- 1 - 19.8 oz. box fudge brownie mix, plus ingredients for preparation.
- 1/4 cup coffee liqueur
- 3 - 3-1/2 oz. boxes instant chocolate mousse, plus ingredients for preparation
- 8 ounces chocolate-covered toffee candy, crushed
- 1 - 12 oz. container frozen whipped topping, thawed
- 1 cup chopped pecans
How To Make quick death by chocolate
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Step 1Preheat oven and prepare brownie mix according to package directions. Bake as directed. Let cool.
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Step 2With a fork, prick holes into cooled brownies. Pour liqueur over top. Set aside.
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Step 3Prepare mousse according to package directions.
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Step 4Crumble half of the brownies in a trifle dish or large glass bowl, or divide in individual dessert glasses.
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Step 5Layer half each of mousse, whipped topping, crushed toffee and chopped pecans. Repeat layers with remaining ingredients.
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Step 6Chill in refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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