Peanut with chocolate and passion fruit mousse

Peanut with chocolate and passion fruit mousse
-
Ingredients:
2 Pullman® cakes flavored chocolate slices
2 cups milk
Mousse:
2 cans of condensed milk
2 cans of cream without milk
2 cups (tea) concentrated passion fruit juice
Syrup:
2 passion fruit pulp
1/2 cup sugar
Roof:
2 cups (tea) of whipped cream ready

Method of preparation:
Line the bottom of a 34cm X 20cm refractory with half the sliced ​​cake and drizzle with half the milk. For the mousse, in the blender, beat the condensed milk, the cream and the passion fruit juice until very creamy. Pour half of that mousse over the cake. Refrigerate for 30 minutes to firm a little. Cover with remaining cake, water again with remaining milk, spread rest of mousse and refrigerate for 2 hours. For the syrup, mix the ingredients in a pan, bring to low heat, remove and let cool. Cover the pavé with the whipped cream and decorate with the syrup before serving.