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For Brownie:.
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Preheat oven to 350 degrees F. Grease and flour 9-inch springform pan.
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Melt 1/2 bar of unsweetened chocolate in uncovered, small micro-safe bowl for 30 seconds; stir.
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If necessary, microwave an additional 5-10 seconds, stirring just until melted.
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Cool to room temperature.
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Combine flour, baking powder and salt in small bowl.
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Beat butter and sugar in large mixer on medium speed until light and fluffy.
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Mix in cooled chocolate.
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Add egg yolks, one at a time, beating well after each addition.
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Add milk and vanilla extract; mix well.
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Stir in flour mixture.
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Beat egg whites until stiff peaks form.
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Fold into chocolate mixture until no white streaks remain.
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Fold in macadamia nuts.
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Pour into prepared pan.
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Bake for 35 minutes or until wooden pick inserted in the center comes out clean.
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Cool completely in pan on wire rack.
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For Truffle Mousse:.
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Place water in medium saucepan.
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Sprinkle gelatin over water and let stand for 2 minutes.
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Add butter and coffee granules.
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Heat to boiling over medium heat, stirring frequently, until butter is melted and gelatin is dissolved.
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Place chocolate chips and sugar in food processor.
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Process until blended; pour in gelatin mixture while processing.
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Process until chocolate is melted.
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Add egg yolks and brandy; process until smooth.
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Return mixture to saucepan.
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Cook over medium heat, stirring until mixture thickens.
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Transfer mixture to large bowl.
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Refrigerate until thickened; stirring often.
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Reserve 1/4 cup of chocolate mixture and place in resealable plastic bag then refrigerate.
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Pour 1/2 of remaining chocolate mixture in bowl over brownie.
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Insert wafer rolls around top edge of chocolate, touching edge of pan.
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Beat cream in small mixer bowl until stiff peaks form.
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Fold whipped cream into remaining chocolate mixture in bowl until no white streaks remain.
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Spread cream mixture over chocolate mixture.
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Cut a small hole from corner of bag of reserved chocolate; squeeze to drizzle over cake.
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Refrigerate for 4 hours or until firm.
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Garnish with strawberries.
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Remove side of pan.
