MUCH EASIER THAN IT LOOKS!
Another wonderful advantage of making this dessert is that it starts with a box mix. Shhhh! It makes things so much easier for you. It’s a great cake for beginners to impress with. You’ll bake the cake according to what the box says and let it cool. Then make the mousse. You’ll have to let the gelatin sit in cold water first before adding boiling water to it. You’ll also need to let it cool after that. Then you can work with it, adding it with the rest of the ingredients which, once beaten together will need to chill for 30 minutes.
The ganache is easy. While it is the panache on the cake (hahahaha! Get it? Oh brother…) and looks super decadent, ganache is very simple to make and once you make it one time you will forever be looking for reasons to put ganache on something. You can thicken up the ganache by putting it in the fridge should you run into a thinness problem with it. When you assemble the cake, just take your time layering it up. Easy does it. You may find when serving it that if the ganache has cooled a bit, it will make cutting a little harder and the mousse will squeeze out a bit so just be careful.
I found this chocolatey recipe on the Taste and Tell blog. Click the link below to see the blog and full recipe for this Chocolate Mousse Crunch Cake.
CLICK HERE FOR RECIPE
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