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Place 9 or 10-inch cake layer on 9 or 10-inch cardboard trim top flat. Slice layer in half. Remove top half to side. Spread layer of mousse (thickness o taste) on bottom half. Replace top half. Spread another layer of mousse on top half. Place second layer on top of first. Trim top. Slice in half and repeat filling procedure. Ice cake with remaining mousse. Place iced cake on 12-inch cardboard or serving plate. Refrigerate until ready to decorate with curls. To make curls: Soften chocolate in microwave on low/med-low setting. Chocolate must soften gradually and must not melt. "Peel" chocolate on longest side toward you. While chocolate peel is still malleable, form it into a curl. Place chocolate curls onto iced cake, pressing each lightly into the mousse icing. Start at the bottom of the cake and work toward the center top. Refrigerate until ready to serve. Recipe by: Madeline Lanciani, TVFN Show #DJ9177 Posted to MC-Recipe Digest by "Karen Sonnessa"
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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