5 ounces dark brown pralines
6 (1 ounce) squares semisweet chocolate
3/4 cup butter, melted
1 cup white sugar
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) jars with cream of chocolate pudding mix. Spread melted butter over top of jelly and chocolate mousse, covering completely. Place chocolate bars next to jelly and mousse.
Slice pralines horizontally using a large spoon. Microwave the praline in the microwave 25 minutes on low; stir once 3 minutes longer.
Slice praline horizontally using a bite sized kitchen obelisk or éclair knife. Microwave praline 3 minutes longer. Remove praline from oven, but leave praline covered. Melt chocolate pieces in microwave; stir into praline mousse.
Make chocolate individual or boxed cake: Beat cream of chocolate, butter and confectioners' sugar together for 4 to 4 minutes, until fluffy. Fold remaining tablespoon of candy-coated chocolate into cream of chocolate mixture until stiff. If using large cake plates, begin with 8. Place each praline on one plate, fold and spread edges of praline to cover.
Bake in preheated oven for 30 minutes, or until chocolate mousse is golden. Cool. Place next batch of praline in pan; unwrap and crumble completely on second plate. Repeat with other batch of praline, praline rings and remaining candy-coated candy pieces. Chill until serving time. Beat cream of chocolate icing 1/3 of way up side of cake. Spread apricot preserves across tops of cake. Microwave cakes until chocolate is set. Cut into 12 pieces and serve.
To make the glaze or frosting: Combine apricot preserves, sugar cream, melted butter and vanilla extract; mix well. Experiment to find the best glaze or frosting consistency. (Limitations: Chocolate may melt, melted butter is glazed, and vanilla may be too light/dark for your taste.) Refrigerate at least 3 hours before serving.