Make a 1-inch line down the center of the brain with a butter knife or offset spatula and top the frosting line with red sprinkles. Pipe the frosting on top of the cereal shell in a brain-like pattern. Invert onto a platter or baking sheet and form gently to look like a brain.Refrigerate until chilled, about 15 minutes. Flatten the remaining cereal mixture and lay it over the mousse, pressing the sides to seal.
Once the cereal has set, spoon the chocolate mousse into the center of the shell. Spray the outside of a smaller bowl with nonstick spray and place it in the center of the cereal shell, pressing down to compress and even out the cereal layer. Line the bowl with a 2-inch-thick layer of the cereal mixture.
While the cereal mixture is warm, spray the inside of a medium bowl and your hands with nonstick spray. For the rice cereal treat shell: Add the marshmallows and butter to a large pot over medium-low heat and cook, stirring, until melted. Transfer to a piping bag fitted with a medium plain tip. Mix in enough of the red food coloring to make the frosting cotton-candy pink. 
Adjust the consistency with the milk as desired. Add the vanilla, increase the speed to medium high and mix until smooth. Mix on low speed until mostly incorporated.
For the frosting: Combine the confectioners' sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Whisk in the whipped cream, taking care to keep the mixture light. With the whisk, briskly fold in the remaining foam (the mixture may get very thick). Production of abundant, high-quality acorns desired by Native Americans in California, as well as other valued services, requires the presence of mature, broad-crowned trees with low fuel levels and low pest levels. Whisk about a quarter of the egg foam into the chocolate to lighten. This report synthesizes information to help promote the distinctive ecological and cultural benefits provided by California black oak. Remove from the heat and whip until cool and thick and the mixture folds over on itself (holds a ribbon), about 3 minutes. Whisk the egg mixture constantly over the heat until pale yellow, very fluffy and hot to the touch, 3 to 5 minutes. Set the bowl over the simmering water and increase the heat to bring the water to a rapid simmer. Slowly add the granulated sugar to the egg mixture while continuing to beat. Beat with an electric mixer until light, about 1 minute. 
Put the whole egg, yolks and salt in a heatproof bowl.Keep the pot of water simmering but not boiling. Put the chocolate and butter in a medium heatproof bowl and place over the simmering water, making sure that the bottom does not touch the water. Fill a saucepan about a third of the way with water and bring to a simmer.For the chocolate mousse: In a cold metal or glass bowl, whip the cream to soft peaks.
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