Boule Noire Recipe

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   ["Place 9 or possibly 10-inch cake layer on 9 or possibly 10-inch 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 12-inch cardboard or possibly serving plate.", "Chill till ready to decorate with curls.", "To make curls:Soften chocolate in microwave on low/med-low setting.", "Chocolate must soften gradually and must not heat.", """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.", "Chill till ready to serve."]

* Per serving · 4 servings · Values may vary.

No additional tips available.