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.
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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.
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Ingredients
- 2-4 pkgs Instant Chocolate Mousse prepared according to the directions , should require about 6 cups of milk total
- 16-20 oz Cool Whip , low fat or fat free works fine
- 6 Scor Bars , crushed (Heath Bars also work)
- 1 pkg 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
Servings:
Instructions
- Bake brownies and cool completely.
- Prepare Mousse and chill
- Crush candy into small pieces
- 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.
- Put one half of the cool whip on top, spreading over brownies totally.
- Sprinkle with a bit less than 1/2 of the candy pieces so that there will be candy in every bite.
- Put 1/2 of the mousse over the top of the cool whip
- Repeat the layers.
- Sprinkle last bit of the candy on top and garnish if desired with fruit.
- 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.
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