![](https://lactantia.ca/wp-content/uploads/2020/06/menu.png)
Ingredients
Directions
- Mix Graham crumbs, softened butter and sugar in a bowl.
- Line bottom and edges of a square, rectangular or round baking pan with parchment paper. (You can also use a springform pan to unmold cake easily).
- Transfer Graham mixture to pan and, using finger tips, press crust evenly on the bottom.
- In a bowl, double boiler or microwave oven, melt chocolate and butter.
- Let stand on the counter.
- In a bowl, beat Lactantia® whipping cream until soft peaks form (whipping cream texture). Set aside.
- In another bowl, beat eggs vigorously with maple syrup and pinch of salt for 1 to 2 minutes.
- Add melted chocolate and mix until texture is smooth.
- Using a spatula, progressively add whipping cream until mousse is light and smooth.
- In baking pan, pour half of prepared mousse over Graham crust, then add a layer of blueberries, strawberries and marshmallows. Cover with the rest of chocolate mousse, and smooth top.
- Put in freezer for 4 hours.
- Decoration. In a bowl, begin beating Lactantia® whipping cream and vanilla, then add sugar and keep beating until whipped cream is firm.
- To unmold cake, pull on edges of parchment paper (or open springform pan).
- Decorate cake with whipped cream, blueberries and marshmallows.