1-1/2 cups chilled heavy cream
2 tablespoons chilled La Waffalata's pear fruit concentrate (or any non-acidic boiled down & then chilled fruit concentrate)
4 tablespoons La Waffalata's rescue fudge (contains no refined sugar)
(Note: rescue fudge is an all natural fat-free, sugar-free fudge. Any hot fudge can be substituted however, i cannot guarantee the taste.)
1-broken 9 inch (sugar-free) chocolate cake layer
1-"in-tact" 9 inch (sugar-free) chocolate cake layer
parchment or wax paper
1-9 inch spring form pan
1.Pour chilled heavy cream in glass or metal bowl.
2.Add pear fruit concentrate and the rescue fudge.
3.Beat with electric mixer on high until stiff peaks form; approximately 3-4 minutes.
4.Set the "intact" cake layer inside the 9 inch spring form pan.
5.Cut a 2 inch by 9 inch strip of parchment paper.
6.Border the interior of the pan with the paper.
7.Lock the spring form pan.
8.Paper should be on the outside of cake.
9.Crumble the broken cake layer.
10.Gently fold 2/3 of the crumbled cake into the rescue mousse.
11.With a spatula spread the mousse over the intact cake layer.
12.Garnish top of mousse-me cake with reserved cake crumbs.
13.chill & remove from pan.
14. Serve cold.