Recipe - Bouillon Dip

2 9inch or 10inch chocolate
cake layers; well chilled
1 Mix chocolate mousse
softened
1 Piece; (approximately 3
pounds) semi sweet or
bittersweet chocolate
9 Inch or 10inch cardboard
cake circle
1 12inch cardboard cake
circle or 12inch or larger
serving plate
1 Potato peeler; (peeler/corer
type)

Place 9 or 10inch cake layer on 9 or 10inch cardboard trim top flat.
Slice layer in half. Remove top half to side. Spread layer of mousse
(thickness o taste) on bottom half. Replace top half. Spread another layer
of mousse on top half. Place second layer on top of first. Trim top. Slice
in half and repeat filling procedure. Ice cake with remaining mousse. Place
iced cake on 12inch cardboard or serving plate. Refrigerate until ready to
decorate with curls.

To make curls:

Soften chocolate in microwave on low/medlow setting. Chocolate must soften
gradually and must not melt. "Peel" chocolate on longest side toward you.
While chocolate peel is still malleable, form it into a curl. Place
chocolate curls onto iced cake, pressing each lightly into the mousse
icing. Start at the bottom of the cake and work toward the center top.
Refrigerate until ready to serve.

Recipe by: Madeline Lanciani, TVFN Show #DJ9177

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Feb 13, 1998