Triple Chocolate Truffle Cakes
I started with a basic, rich chocolate layer cake. Then made small bundt cakes.
I started with a basic, rich chocolate layer cake. Then made small bundt cakes. 
After cooling, I sliced them in half. Next, I added an almond flavored chocolate mousse. I have previously made the mousse plain chocolate and I have added coffee for a different touch. (On that one I also brush coffee over the layers of the cake.)
While I make the dark chocolate ganache (from 70% dark chocolate), the moussed cakes sit in the fridge. And, yes, I support my local dairymen! That is BUTTER in that bowl!
Long-stemmed, chocolate dipped strawberries delicately PLUNGED into the ganache covered mousse was ALMOST the end of this order. However, my artistic daughter, Natalie, graced the delivery box with her talent.
Long-stemmed, chocolate dipped strawberries delicately PLUNGED into the ganache covered mousse was ALMOST the end of this order. However, my artistic daughter, Natalie, graced the delivery box with her talent.
This is the same cake in larger form. I suggest that it be kept in the fridge and my friend Sabrina made the suggestion that they be removed about five minutes before serving. 
Below are pics of where I mixed and mingled flavors with this already delightfully mutli-textured indulgence. Below I have added a layer of plain chocolate mousse and then a layer of white chocolate mousse before the ganache.
I delivered a set in different layered combinations for the fun of it.
Just after pouring on the ganache, I shaved white chocolate (and NOT the flavored bark) on top.The mouth experience is just as much fun as the kitchen experience. As you bite into the cake, you feel the soft, moist texture of the cake, the creamy coolness of the mousse and the smooth decadence of the ganache. Mmmmmm! Have fun with the combinations you create! I look forward to viewing yours!
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