How to make
Preparation of chocolate mousse: beat the cream cheese with the sifted powdered sugar and sour cream into a homogeneous mixture, add the melted chocolate and stir well, then add the gelatin and finally 1 cup of the whipped cream.
Leave the mousse in the refrigerator to set for an hour. Prepare the marshmallow decoration as follows: Put the marshmallows in a glass bowl of water and put it in the microwave on the defrosting setting for 1 minute. Keep stirring until you get a thick homogeneous mixture.
Sift the powdered sugar, add food dye to it (blue in my case) for color and mix, place in a cool place and when you roll out the dough, if it's still sticky, you can add a little more powdered sugar.
Assembling the cake: in a cake form with removable sides, place one layer on the bottom, syrup lightly with syrup sugar on top and add a thick layer of mousse. I had 3 cake layers in my case.
On top and sides, smear the cake with the remaining cream, beaten and stabilized with the 1/2 packet of gelatin.
Leave the cake to harden for one day before consuming.
