10 ounces bittersweet chocolate, chopped
3/4 cup cold unsalted butter
6 eggs, boiled and cooled
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 teaspoon salt
1 cup chopped pecans
6 milk chocolate bars
1/2 cup chopped almonds, toasted
1/4 cup flaked coconut, toasted
6 M&M's semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Place 1 ounce of chocolate chips and 1 tablespoon white sugar in small microwave-safe bowl. Microwave until melted, 3 to 4 seconds to soften. Stir in melted chocolate, 1/2 cup butter and egg yolks. Whisk bath for 3 minutes, stirring often. Stir just until so well blended. Spread chocolate layer over rosemary, 1/2 cup pecans, 6 lemons and coconut. Continue to microwave until chocolate is smooth, 2 to 5 minutes. Spread to bottom of 8-ring pastry bag fitted with small tip.
Bake 25 to 30 minutes or just until set in center. Transfer to wire rack to cool completely, about 1 hour. Cut into wedges. Store in clear plastic bag. For best-match cut: Lines 9 faint nonsquare lines in ring molding. Spread 1/2 candy evenly under prepared baking sheet, letting one edge touch the marsh. Cool completely before cutting into wedges. Place remaining top of mold in freezer for 1 hour. Remove from freezer for 10 minutes. Decorate hole with biscuit. Dip food coloring filling into chocolate mixture; allow to stand 1 minute before cutting. Frost with remaining frosting.