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EASY CHOCOLATE MOUSSE CAKE | Easy Recipe | Dessert | BakingCherry



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  1. ⚠️ This recipe needs a cream that has about 30-35% fat to whip properly and give structure to the mousse. Do not use milk or all-purpose cream to make the mousse.
    ⚠️ MILK POWDER helps to make the whipped cream a bit more stable, but you can skip this ingredient.
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  2. What's that clear plastic thing you wrapped around the cake for the mold? Is that just a piece of clear plastic? You don't list that as part of the 'baking tools'

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