1.Bake chocolate cake within 8” x 3” ring.
CREATE YOUR SAUCES
1.Dark Chocolate Sauce: 2/3 Cup Concentrate Base, 1 Packet Gelatin Powder, 6oz Dark Semi-Sweet Chocolate, 1/2 Cup Milk
2.Milk Chocolate Sauce: 2/3 Cup Concentrate Base, 1 Packet Gelatin Powder, 6oz Milk Chocolate, 1/2 Cup Milk
3.White Chocolate Sauce: 2/3 Cup Concentrate Base, 1 Packet Gelatin Powder, 6oz White Chocolate, 1/2 Cup Milk
4.In a heat proof bowl, add the dark chocolate until the chocolate is melted.
5.Dissolve gelatin in ½ cup milk and let it swell for 5 minutes.
6.Place the gelatin over low heat until the gelatin dissolves and pour it over the melted dark chocolate mixture.
7.Whip 2/3 cup Concentrate Base until stiff peaks form.
8.Add the melted chocolate mixture and mix.
9.Add the dark chocolate mousse over the chocolate cake layer and refrigerate for 15 minutes.
10.Prepare the next layer of chocolate mousse.
11.Repeat the same steps for preparing the milk and white chocolate mousse layers.
12.Refrigerate the cake for 5 hours or overnight.
1.Dust the top of the cake with cocoa powder and decorate with fruit.