This chocolatey mousse recipe is a holiday favorite among family, friends & colleagues.
Former colleagues raved about it. How do you make it? Can I have the recipe? Rumor had it a volunteer at work was caught licking her bowl, Lol. I typed the recipe & printed 30 copies to share with everyone.
Definitely a crowd pleaser!
Ingredients: 1 box devil’s food cake. 10 to 14 Skor candy bars. 2 packages chocolates mousse. 1 tub cool whip. 1 cup kahlua
Make devil’s food cake according to directions. Set aside to cool. Once cool, poke fork throughout cake. Evenly pour kahlua into cake holes. Cover cake with plastic wrap and marinate overnight.
Prepare mousse according to package and chill. (I make mousse same night as cake and place in refrigerator). Grind or crush skor bars into small fine pieces. Save bigger pieces and some small pieces to sprinkle on top of trifle.
Grab your trifle bowl — cut or break cake into pieces place one layer into bottom of bowl. Begin layering — spoon mousse on top of cake, next spoon cool whip then sprinkle skor bars around. Repeat layers. Decorate the top to your liking …I prefer finishing with cool whip and skor pieces on top. Keep chilled.