Cut the pound cake into 1 inch thick slices. cut three different sized dots out of each cake slice. To add a touch of whimsy cut a very small hole out of the largest dots. Pop the cake back in the freezer while you make the chocolate mousse.
Pipe a thin layer of chocolate mousse in the bottom of the pan. Arrange the smallest polka dot pieces of cake in one straight line down the length of the pan. Add a little extra chocolate mousse around those pieces of cake.
You can keep this dessert stored in the freezer for at least a month. Just make sure it’s wrapped tightly. You can serve this right out of the freezer if you want a nice ice cream like texture or allow it to sit at room temperature for 10 to 20 minutes for a more mousse like texture. The choice is yours.
I was compensated by #CollectiveBias and it’s advertiser for sharing this post, but all opinions expressed here are my own.
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