Ingredients

For base

• Vegitrop chocolate sponge 300 gm

For chocolate walnut mousse

• Truflite whip cream 300 gm
• Chocolate ganache 100 gm
• Crunchy walnut candy 50 gm

For orange mousse

• White chocolate ganache 50 gm
• Crystal whipping cream 150 gm
• Tropolite orange aroma 1 gm

For decorating

• Tropolite caramel glaze 45 gm
• Chocolate garnish 15 gm

METHOD OF PREPARATION

• Arrange a ring with base of Vegitrop Chocolate Sponge and sprinkle orange flavored sugar syrup.
• In a bowl take melted chocolate ganache and Trufflite whipping cream, mix well
• now add crunchy chocolate walnut candy.
• Spread 50% chocolate mousse over the Vegitrop Chocolate Sponge and keep it in the freezer for 30 min. to set.
• In another mixing bowl take melted white chocolate ganache and Crystal Whipping cream and mix well. Add orange aroma and mix well.
• Take out cake ring from the freezer and spread orange mousse on top of chocolate in equal quantity and again set it in deep freezer for 20 min.
• Repeat the same process with left over 50% chocolate mousse. Set in deep freezer for 3 to 4 hrs. or till set.
• Transfer the cake after 3 hrs. on a serving plate and decorate with caramel glaze and desired chocolate garnish.