Everybody I know just love chocolate, this cake can be made as a personal cake or a big round one, contains 3 most beloved chocolates we all know and love, milk chocolate, bittersweet chocolate and white chcocolate.
Ingredients:
| For the Base: |
| 7 ounces of bittersweet chococlate |
| 3 cups of your favorite cereals |
| 1/2 cup of whipping cream |
| For the chocolate mousse: |
| 12.6 ounces of whipping cream |
| 14 ounces of bittersweet chocolate |
| For the white chocolate mousee: |
| 12.6 ounces of whipping cream |
| 14 ounces of white chocolate |
| For the milk chocolate mousee: |
| 12.6 ounces of whipping cream |
| 14 ounces of milk chocolate |
Preparations:
Making the base:
1. melt the chocolate with the whipping cream in a pot or in the microwave and mix them until you get smooth dark chocolate sauce
2. add the cereals, cover them with chocolate
3. put inside the tray you want to build the cake and flat it to a base.
Making the bittersweet mousse:
1. mix the whipping cream until you get stable mixture – keep it in the fridge.
2. melt the chocolate on a steam pot or in the microwave (if in the microwave use a little bit of whipping cream to melt the chocolate) cool it down a little.
3. fold the chocolate with the whipped cream until you get a mousse mixture
4. flat it on the base we made before.
Making the milk chocolate mousse:
1. mix the whipping cream until you get stable mixture – keep it in the fridge.
2. melt the chocolate on a steam pot or in the microwave (if in the microwave use a little bit of whipping cream to melt the chocolate) cool it down a little.
3. fold the chocolate with the whipped cream until you get a mousse mixture
4. flat carefully it on the bittersweet mousse we made before.
Making the white chocolate mousse:
1. mix the whipping cream until you get stable mixture – keep it in the fridge.
2. melt the chocolate on a steam pot or in the microwave (if in the microwave use a little bit of whipping cream to melt the chocolate) cool it down a little.
3. fold the chocolate with the whipped cream until you get a mousse mixture
4. flat carefully it on the milk chocolate mousse we made before.
put the cake inside the freezer for 4-5 hours or overnight (best), put it out of the tray with a hot knife.
to avoid the hot knife part you can use a transparency paper (like in the pictures below)
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