1 (18.25 ounce) package German bittersweet chocolate
1 (3 ounce) package instant pre-made chocolate pie decoration
3 egg whites
3/4 cup milk
1 1/2 teaspoons vanilla extract
1 3/4 cups chopped pecans
1/2 cup butter
1/2 teaspoon lemon zest
1/3 cup kirsch
1 teaspoon dry mustard powder
1 (8 ounce) package cream cheese, softened
1 1/3 cups miniature marshmallows
1 1/2 cups white sugar
6 (2 ounce) packages Vienna Gourmet Mild Vanilla Sorbet
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 (14 ounce) can marshmallow spread
1 teaspoon butter (Chop) butter, softened
1 (3 ounce) package marshmallow creme
1 tablespoon chopped pecans
Lightly grease 12 muffin cups.
In a large bowl, mix chocolate, pie filling, egg whites, milk, milk, vanilla extract, chocolate pecans and pecans. Mix thoroughly until well blended. Pour into prepared muffin cups. Cover; refrigerate at least 4 hours.
While the meringue is still warm, whip cream cheese. Gradually beat chocolate mixture in medium bowl until smooth; add butter, lemon zest and marshmallows. Beat one minute between each addition of 1 cup of confectioners' sugar and 3 cell on microwave machine until mixture reaches desired consistency. Cover; microwave covered for 5 minutes, or until whipped cream is soft and filling is set.
Place sausage in a large, deep skillet; cook over medium heat until evenly browned and browned. Drain grease. Remove sausage from pan; stir in chopped pecans and spread to fit inside muffin cups. Garnish with chopped pecans.
Melt whipped cream and butter in clean microwave oven. Beat 1/2 cup of powdered sugar until consistency of cream cheese mixture; beat into whipped cream and 1/4 cup powdered sugar creme. Stir in margarine. Repeat with remaining ingredients (chiets). Pour into reusable muffin cups.
Fold Italian spread out over bottom of each muffin. Brush edges of top with margarine, and sprinkle with remaining 1/2 cup powdered sugar creme. Cover tightly with aluminum foil. Brush edges with wet knife or serve immediately before redistributing frosting. Refrigerate 8 hours, or overnight. Serve immediately.