2 egg whites
2 cups water
3 tablespoons lemon flavor extract
2 1/2 cups semi-sweet chocolate chips
1 1/2 cups white chocolate chips
3/4 cup peanut butter
2 tablespoons butter
3 cups more chocolate chips
1 cup seedless grapes
1 gallon vanilla wafers
Gently press egg whites onto bottom of brewing casserole dish. Cut marshmallow with knife into 1/2 inch slices. Spread jelly over marshmallow. Pour melted chocolate over marshmallow.
Meanwhile, in a large bowl, cream chocolate and butter together until smooth; beat until light and fluffy. Stir flour and sugar into butter mixture. Gradually stir in marshmallow and peanut butter, mixing just until incorporated. Combine white chocolate and grapes; pour over marshmallow.
Bake at 375 degrees F for 25 to 35 minutes. Cool completely. Spray a 9 inch cake pan with nonstick spray. Cool completely. Mousse dries completely. Refrigerate 1 to 2 hours before serving.
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