Chocolate Mousse Layered Cake

Start by melting chocolate chips either in a double boiler or in the microwave. Pick your favorite kind of chocolate (dark, semi sweet or event white!). If you decide to melt your chocolate in the microwave, put it in for about 10 seconds at a time, mixing it in between each time, until it is completely melted and smooth. Be careful not to overcook it.

Let the chocolate sit for about 10 minutes, stirring it frequently.

While your chocolate is cooling, whip heavy cream into soft peaks. With a spatula, fold chocolate in whipped cream until nice and smooth. Make sure to fold and not whip the chocolate in so you don’t lose too much air from the whipped cream.

Put the chocolate mousse in the fridge for about 15 to 30 minutes.

In the meantime, with a round 2 1/2-inch cookie cutter, cut circles into the piece of wafer. Cut about 4 to 5 per person. This makes 4 servings so cut about 20 circles.

With the cookie cutter, measure how much acetate you will need to roll around the dessert. Make sure the end overlaps onto the starting piece. Cut 4 of them.

Prepare 8 pieces of clear tape to tape the acetate together around the mousse. By putting the acetate strip, you will have a nice and smooth round dessert, just like the picture shows.

Put your chocolate mousse in a piping bag.

Take 4 dessert plates and one at a time, do the following steps:

Put a piece of wafer in the middle on your plate. Pipe a good layer of chocolate mousse on it, about half an inch thick.

Put another wafer on top and repeat the piping. Do it 3 more times, or 1 if you are happy with the height. Always end with a wafer on top.

Wrap the acetate strip around the dessert and make it a tight as possible. Tape it. Once the acetate is taped on, lightly press on the top wafer to evenly distribute the mousse so there are no more gaps between the mousse and the wafers. Add a bit more mousse on top of the top wafer and put it in the fridge.

Leave it in the fridge for at least an hour before serving (I leave them in for about 3 hours so the wafers have time to soften up).

Just before serving, take the acetate of slowly and serve with fresh raspberries or with raspberry coulis.