Christmas bomb with chocolate mousse

Name: Christmas bomb with chocolate mousse
Cook time: 30 min
Total time: 150 min
Yield: 12
Ingredients: 445 g Indian cake; 750 g Chocolate mousse cup 250 g; 4 vanilla meringues Party favorite; 200 g chocolate paste extra pure; 1 el powdered sugar

Festive bombe with chocolate mousse, Indian cake, meringues, chocolate spread and marzipan

Ingredients

Kitchen Stuff

1 salad bowl (Ø 24 cm, approx. 9.5 cm high)
1 rolling pin

Directions

Cut the cake into slices of ½ cm thick. Cut off the edges so that you keep squares. Save the edges. Cut the squares diagonally.
Cover the dish with cling film and cover with the cake triangles. If necessary, cut it to get it appropriate.
Put a layer of mousse of 2 cm in the bowl. Crumble 1 meringue.
Cover with a layer of mousse. Repeat until the scale is full. Finish with mousse.
Cover the last layer with the retained edges of the cake. Cover with cling film and put in the refrigerator for at least 2 hours to stiffen.
Roll out the fondant into a piece of 2 mm thick. Light or cut out 10 Christmas trees.
Turn the bomb over on a cake dish and remove the foil. Brush the bomb with a (palette) knife with the chocolate spread.
Stick the trees on top and sprinkle with the icing sugar. Yummy! .