* Exported from MasterCook *
Death By Chocolate
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Brownie
2 ounces unsweetened baking chocolate
1/4 cup butter -- softened
1 cup sugar
2 large eggs -- separated
1/4 cup milk
1 teaspoon vanilla
3/4 cup unsifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup macadamia nuts -- chopped
Truffle Mousse
1/3 cup water
1 envelope unflavored gelatin
1 1/4 cups butter
1 tablespoon instant coffee powder
12 ounces semisweet chocolate chips
3/4 cup sugar
5 large egg yolks
1 package Belgian-style cigarette-shaped cookies
with chocolate
1 cup heavy cream
Oven 350 degrees F. Grease and flour 9 1/2" springform pan.
Make brownie: In top of double boiler, over hot, not boiling water, melt chocolate. Cool.
In large bowl of electric mixer, at medium speed, beat butter with sugar until light and fluffy. Beat in cooled chocolate. Beat in egg yolks, one at a time; until blended. Beat in milk and vanilla.
On sheet of waxed paper, combine flour, baking powder and salt. Stir into chocolate mixture until blended. Set aside.
In small bowl of electric mixer, with clean beaters, at high speed, beat egg whites until soft peaks form when beaters are raised.
With rubber spatula, fold beaten egg whites into chocolate mixture until no white streaks remain. Fold in macadamia nuts.
Pour into prepared pan.
Bake 35 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack.
Make Truffle Mousse: Place water in heavy 2 quart saucepan; sprinkle with gelatin. Let stand 2 minutes until gelatin is softened. Add butter and coffee powder; heat, stirring, until mixture is boiling, butter melts and gelatin is dissolved.
Meanwhile, in food processor, chop chocolate with sugar. With processor running, pour boiling butter mixture into chocolate mixture. Process until chocolate is melted. Add egg yolks and vanilla to chocolate mixture. Process until smooth. Return mixture to saucepan. Cook, stirring, over med-high heat until mixture thickens. Pour chocolate mixture into large bowl. Place bowl in larger bowl of ice and water to chill, stirring often, until thickened.
Place 1/4 cup chocolate mixture in pastry bag fitted with small plain tip. Refrigerate. Pour half of remaining chilled mixture over cooled brownie in pan.
With sharp knife, cut each cookie crosswise in half. Insert cookies, cut side down, around top edge of mousse in pan.
In small bowl of electric mixer, at high speed, beat heavy cream until stiff peaks form when beaters are raised. With rubber spatula, fold whipped cream into remaining chocolate mixture until no white streaks remain.
Spread cream mixture over chocolate mixture in springform pan.
With chocolate mixture in pastry bag, decorate. Refrigerate 4 hours or until firm.
and two are waiting for a few more "goodies" that I need to get this morning. Either sending today or Monday. Will check back in and let you all know.
Gotta love them.
Hopefully we will have her check in soon.
.
Quite the packaging for four plastic cookie cutters. 
Cassidy!!
