These dreamy treats can be made ahead of time so you can have them ready for when a chocolate craving strikes!
1 bag (12 oz.)** dark-chocolate chips**
1 cup butter, cubed
5 Tbs. flour
2 Tbs. unsweetened cocoa powder, sifted
1 1/4 cups granulated sugar
1 tsp. vanilla extract
1/4 cup grated white chocolate
2 cups frozen low-fat whipped topping, thawed
1 pkg. (4.2 oz.) light chocolate mousse mix, like Dr. Oetker
2. In bowl, blend flour and cocoa powder. In bowl of electric mixer on medium speed, beat eggs, sugar, vanilla extract and a pinch of salt 3 min. Reduce speed to low. Add flour mixture; beat 30 sec. With spatula, gently fold in butter mixture; pour into pan. Bake 22 min. or until toothpick inserted in cake comes out clean. Let cool in pan 15 min. Invert cake onto cooling rack; remove paper. Let cool completely. Using 2" to 3" biscuit cutter, cut 24 circles.
3. In bowl, fold white chocolate into whipped topping. Prepare mousse mix according to package directions. Divide 1⁄2 prepared mousse among 8 small jelly jars or parfait glasses. Top each with 1 cake circle, cutting in half vertically if needed to fit. Divide 1⁄2 whipped topping mixture among jars. Top each with 1 cake circle, remaining prepared mousse, then remaining cake circles. Pipe remaining whipped topping mixture onto each. Garnish with chocolate curls, if desired.
Active time: 35 min.
*Total time: *1 hr., 5 min., plus sitting and cooling time
Per serving: Cal. 528 Pro. 6g Carb. 45g Fiber 2g Sug. 38g
Chol. 120mg Sod. 204mg Total fat: 29g Sat. 18g Trans. 0g
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