2. Whip the Cream:
In a separate bowl, whip the remaining heavy cream until soft peaks form.
3. Combine:
Gradually fold the cooled chocolate ganache into the whipped cream gently, keeping the mousse airy.
4. Assemble the Pavé:
Line a loaf pan with plastic wrap, leaving overhang on the sides.
Layer sliced fruits evenly at the bottom.
Spread half of the chocolate mousse over the fruit layer.
Add another layer of sliced fruits on top.
Pour the remaining mousse over the fruits, spreading evenly.
5. Chill:
Refrigerate the pavé for at least 4 hours or until firm.
6. Serve:
Use the plastic wrap overhang to lift the pavé from the pan.
Garnish with extra sliced fruits and chocolate shavings or a dusting of cocoa powder.
Slice into thick portions and serve chilled.
Enjoy every decadent bite of this elegant, fruity, and chocolatey dessert!
An Amish buddy introduced me to this treat, and I couldn’t get enough!
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