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Decadent Double Chocolate Mousse Cake
3 layers of pure delicacy!
Ingredients
- 1 Chocolats Favoris Original Dark Fondue can (215 g)
- 30 ml (2 tbsp.) softened butter
- 60 ml (1/4 cup) white corn syrup
- 375 ml (1 1/2 cups) puffed rice cereal
- For the milk chocolate mousse:
- 1 pouch of unflavoured gelatin (7 g)
- 45 ml (3 tbsp.) cold water
- 180 ml (3/4 cup) heavy cooking cream (35% m.f.)
- 500 ml (2 cups) Chocolats Favoris Original Milk Chocolate Drops
- 375 ml (1 1/2 cups) frozen whipped topping (like Cool Whip), thawed
- For the white chocolate mousse:
- 1 pouch of unflavoured gelatin (7 g)
- 45 ml (3 tbsp.) cold water
- 180 ml (3/4 cup) cooking cream (15% m.f.)
- 500 ml (2 cups) Chocolats Favoris Dreamy White Chocolate Drops
- 375 ml (1 1/2 cups) frozen whipped topping (like Cool Whip), thawed
- To decorate the cake:
- 1 Chocolats Favoris Original Dark Fondue can (215 g)
- Fine chocolates or Chocolats Favoris chocolate coated candies (to taste)
The BEST chocolate fondue ever! Made of sustainable and fair-trade cocoa.
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Instructions
- Follow the instructions on the package to heat the Dark Chocolate Fondue.
- Pour the fondue into a bowl, then add the butter and corn syrup. Stir until the butter is melted. Add cereal and stir until it’s coated with the chocolate mixture.
- Cut a 20 cm (8”) circle from a sheet of parchment paper. Place the circle at the bottom of a spring-form pan of the same size. Line the inner wall of the pan with an acetate cake collar (like Rhodoid). Alternatively, grease the inner wall, then line it with a strip of parchment paper. Press on it to make sure it sticks well.
- Pour the mixture into the pan, then shape it into an even crust by pressing down with the back of a spoon. Refrigerate for 30 minutes.
- For the milk chocolate mousse. In a microwave-safe bowl, combine the gelatin and the water. Let this mixture sit and bloom for 5 minutes.
- Meanwhile, pour the cooking cream into a saucepan and bring to a boil over medium heat. Remove from heat, then add the Milk Choc-olate Drops and stir until they melt.
- Microwave the gelatin for 30 seconds. Add gelatin to the chocolate mixture while stirring. Let cool.
- Add the whipped topping to the chocolate mixture, gently folding it in with a spatula.
- Pour the milk chocolate mousse into the pan and level the surface. Refrigerate again for 30 minutes.
- For the white chocolate mousse. In another microwave-safe bowl, combine the gelatin and the water. Let this mixture sit and bloom for 5 minutes.
- Meanwhile, pour the cooking cream into another saucepan and bring to a boil over medium heat. Remove from heat, then add the White Chocolate Drops and stir until they melt.
- Microwave the gelatin for 30 seconds. Add gelatin to the chocolate mixture while stirring. Let cool.
- Add the whipped topping to the white chocolate mixture, gently folding it in with a spatula.
- Pour the white chocolate mousse into the pan and level the surface. Refrigerate for 1–2 hours.
- To decorate the cake. Follow the instructions on the package to heat the Dark Chocolate Fondue. Open the can, then let cool for about 5 minutes.
- Carefully unmould the cake and place it on a serving dish. Coat the cake with warm fondue. Decorate the cake with fine chocolates.
