Decadent Double Chocolate Mousse Cake

• 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)

1. Follow the instructions on the package to heat the Dark Chocolate Fondue.
2. 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.
3. 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.
4. 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.

1. In a microwave-safe bowl, combine the gelatin and the water. Let this mixture sit and bloom for 5 minutes.
2. 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.
3. Microwave the gelatin for 30 seconds. Add gelatin to the chocolate mixture while stirring. Let cool.
4. Add the whipped topping to the chocolate mixture, gently folding it in with a spatula.
5. Pour the milk chocolate mousse into the pan and level the surface. Refrigerate again for 30 minutes.

For the white chocolate mousse.

1. In another microwave-safe bowl, combine the gelatin and the water. Let this mixture sit and bloom for 5 minutes.
2. 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.
3. Microwave the gelatin for 30 seconds. Add gelatin to the chocolate mixture while stirring. Let cool.
4. Add the whipped topping to the white chocolate mixture, gently folding it in with a spatula.
5. Pour the white chocolate mousse into the pan and level the surface. Refrigerate for 1–2 hours.

To decorate the cake.

1. Follow the instructions on the package to heat the Dark Chocolate Fondue. Open the can, then let cool for about 5 minutes.
2. Carefully unmould the cake and place it on a serving dish. Coat the cake with warm fondue. Decorate the cake with fine chocolates.