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Ingredients
- 1 pkt Greggs Chocolate Mousse mix
- 400 gm Chocolate Sponge
- 50 gm butter
- 20 gm icing sugar
- 5 x pears peeled, cut into quarters and deseeded Strawberries
- 4 x cutter/moulds cut from clean plastic, (approximately 6cm squeeze bottles, high and 6cm in diameter)
Directions
- Place the pears on an oven rack, brush with butter and sprinkle with icing sugar.
- Roast in the oven at 180 C for about 30 min.
- Make up the chocolate mousse accordingly to the instructions on the packet.
- Using your made cutter, cut a round from the sponge then slice into 3 layers, approximately 1 cm thick.
- Lightly oil the inside of the cutter and stand on a plate.
- Place once circle of cake in the bottom of the cutter.
- Spoon approximately 2 tablespoonsful of the mousse into the cylinder.
- Lay another piece of sponge on the mousse.
- Place more mousse in the cylinder and top of with the third piece of sponge.
- Make three more.
- Place in fridge for about 30 min to set.
- To serve gently push the sponge and mousse from the cylinder and arrange with a salad of roast pears and strawberries.
- Sprinkle with icing sugar and garnish with whipped cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 871g | |
| Calories 903 | |
| Calories from Fat 371 | 41% |
| Total Fat 42.28g | 53% |
| Saturated Fat 25.88g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 360mg | 15% |
| Potassium 994mg | 28% |
| Total Carbs 140.68g | 38% |
| Dietary Fiber 25.2g | 84% |
| Sugars 83.66g | 56% |
| Protein 5.05g | 8% |
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