Death by Chocolate
Dessert for all chocolate lovers with a crunchy surprise. May be made in individual servings or layered in a large bowl to serve a crowd. Serves at least 12. We are not sure of the real origin, however, the copy of the recipe I have is hand written and stained with chocolate from frequent use.
Ingredients
  • 2-4pkgs Instant Chocolate Mousse prepared according to the directions, should require about 6 cups of milk total
  • 16-20oz Cool Whip, low fat or fat free works fine
  • 6 Scor Bars, crushed (Heath Bars also work)
  • 1pkg Brownie Mix, prepared and baked according to the directions on the box. Cool completely before using.
  • Fruit Garnish if desired, fresh strawberries, raspberries or maraschino cherries
Instructions
  1. Bake brownies and cool completely.
  2. Prepare Mousse and chill
  3. Crush candy into small pieces
  4. Break up brownies into chunks and put 1/2 in the bottom of the bowl. You will want these fairly dense so that you cannot see through them.
  5. Put one half of the cool whip on top, spreading over brownies totally.
  6. Sprinkle with a bit less than 1/2 of the candy pieces so that there will be candy in every bite.
  7. Put 1/2 of the mousse over the top of the cool whip
  8. Repeat the layers.
  9. Sprinkle last bit of the candy on top and garnish if desired with fruit.
  10. If making in individual serving (sherbet size) dishes - you can reduce the recipe by half and only do one layer per dish - 6 servings.
Recipe Notes

Note, different brands of instant mousse yield differing amounts. Jello brand requires three cups of milk whereas Nestle only requires 1 1/2 so be aware when making the recipe and determining the quantity you want to make.