Chocolate Mousse Cake

Courtesy of Sysco Classic

Portion: 2"x2"

Yield: 50

Ingredients:

1 sheet Naked Brownie/Un-Iced Brownie
140 g Dr. Oetker, instant mousse mix
720 ml 35% cream

 

Preparation:

  1. Mousse:  Add instant mousse mix and cream in mixing bowl.  Use whisk attachment to whip mixture.
  2. Spread on sheet cake or use a piping bag to fill the top of the sheet cake. 
  3. Quick freeze to set the top.
  4. Cut and add frozen fruit before serving.