A friend requested a chocolate mousse cake for her birthday. I've made a triple chocolate mousse cake before (well, minus the third layer), and it's really good, so going with that one.
However, we're celebrating at a bar/restaurant, and I'm worried about fridge space and serving the cake there. I thought of splitting it into little plastic dessert cups instead, which can be packed together and will be less difficult to store in the fridge until we need it. Also easier to split and eat.
I will make one mini-cake for the candle, though.
So I was hoping someone who's a better baker can provide some insight.
The cake is a flourless chocolate cake, topped with a dark chocolate mousse layer, then a white chocolate mousse layer. My thinking was to bake the cake layer, then cut that up and put it into the cups, and top with the mousses. Will that work? Or will I just end up with a huge mess?
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