Bolo de Bolocha
Image: Supplied/Nasiha Norat
2 packets Marie Biscuit
+/- 1 cup of instant chocolate mousse (the powder kind)
Dessert cream
coffee
Make the coffee in a flat dish and set it aside to cool completely.
Make the chocolate ganache by melting the chocolate and mixing in either dessert cream or whipping cream until a thick consistency is achieved.
In a separate dish, make the mousse. To the 1 cup mousse powder, add the milk a little at a time until you get a semi-thick mousse. It should be able to hold itself, but you must be able to spread it.
Start by dipping the Marie Biscuit in the coffee and lay them out in a flower shape or any shape you prefer. The layers should be Marie Biscuit, mousse, Marie Biscuit, mousse, ganache, Marie Biscuit, mousse and dessert cream. Continue until all the biscuits are finished.
Then cover the entire flower in mousse and leave it in the fridge to set.
Garnish as desired.