Memories of Key West and Sonoma (mostly)

24 dark chocolate covered coffee beans

Line the bottom and sides of a straight-sided 9 x 13" cake pan with foil, extending the foil beyond the sides so the dessert can be lifted out for cutting. Spray the foil with non-stick cooking spray. Spread the bottom of the pan with chocolate ganache, making an even layer. Freeze, covered. When the ganache is firm, spread the softened ice cream evenly on top. Freeze covered, again. When the ice cream has hardened, spread the recipe of chocolate mousse on top of the ice cream and freeze, covered, again. Loosen sides and carefully lift dessert out of pan. Quickly cut with large knife into 24 pieces. Serve immediately or return to pan, covered, and refreeze until ready to serve. Top each piece with 1 tsp. hot fudge sauce and 1 chocolate covered coffee bean.

12 oz. semi-sweet chocolate, chopped (or chocolate morsels)
6 T. unsalted butter
1/4 c. half and half

Microwave chocolate until melted. Whisk until smooth. Add unsalted butter and microwave and whisk until smooth. Add half and half and whisk until smooth and glossy, microwaving if necessary. Spread in pan immediately.

4 eggs, separated
3/4 c. sugar
3 T. sherry
1 T. orange juice
6 oz. semisweet chocolate chips
1/4 c. water
1 tsp. instant coffee
3/4 c. (1 1/2 sticks) unsalted butter, softened
1 T. sugar

Beat egg whites with a pinch of salt until they form soft peaks. Add 1 T. sugar and beat until stiff peaks are formed. Stir 1/4 of the egg whites into the chocolate and egg yolk mixture, then fold the chocolate mixture into the rest of the egg whites. Chill.