Chocolate Mousse Cake, Travel-Friendly Version

A friend of a friend who got a taste of my Chocolate Mousse Cake asked me if I was willing to teach him how to make the cake (and share the recipe as well).  The problem?  He didn't have an oven or baking pans... hmmm...

Well, I figured out a way... sort of...

Given that he had no oven or baking pans, there really isn't a way for him to bake the cake layer.  Solution?  Buy one - a plain sheet cake, pound cake or even a brownie, and put it (cut to size) in a plastic container (about 2 liter capacity, with lid to make it travel friendly).  Pour in the mousse and chill until set.  Then spread whipped cream on top and sprinkle the mini chocolate chips on top.  Chill again until set.

Here's the recipe for the marshmallow mousse...  (because I have a thing against raw eggs, I used marshmallows)

Melt together 200 grams of bittersweet chocolate (at least 60%), 1 cup mini marshmallows, and 1/2 cup milk.  Cool to room temperature before using, stir occasionally.

Meanwhile whip 1 cup heavy cream; chill in freezer 5 to 10 minutes.  Fold whipped cream in melted chocolate-marshmallow mix.  Pour into the container (on top of the chocolate cake or brownie layer).  Chill until set.

Whip 1 cup heavy cream.  Pour over set mousse, sprinkle top with mini chocolate chips or chocolate shavings.  Chill until ready to serve.