Remove each mousse from the mold, and on top of each mousse, pour the mirror glaze. On the day of serving, gently unmould the frozen mousse domes onto a cooling rack set over a baking tray. But not if you're AnastasiaStratulat of Mousse Boutique. The airy and light texture of the mousse, combined with your favorite fruits … I am making a chocolate mousse in hemisphere molds, and I am adding it on top of the sponge almond layer, and making it even more decadent, I am pouring some delicious chocolate mirror glaze on top. Drop some sprinkles on top and leave in the fridge to set for 5-10 minutes. https://sugargeekshow.com/recipe/chocolate-mirror-glaze-recipe When you think of cake, traditional layers and icing probably come to mind. Reheat the mirror glaze until melted and pourable. In another bowl, whisk in the heavy cream until stiff peaks form. Melt the bloomed gelatin in the microwave (stop every 15 … Add the 2 ounces of cream a little at a time, stirring until the mixture becomes smooth and warm to the touch. Not only are the desserts tasty confections, but the process is satisfying to watch. Let it cool completely at room temperature (it can take 30-60 minutes, depending on the temperature in the room). To make the mirror glaze soak the gelatin in cold water. To make the chocolate mousse, in a Bain Marie, melt chocolate and butter together. ♕ Difficulty: Medium ⌛ Prep time: 30 minutes⌛ Total time: 40 minutes. 50 g shortbread to serve. Mango Colored Mirror Glaze. Once cooled, add it to the rest of the cream (250ml, cold) and beat well, until it reaches moussy consistency. Run the mixture through a fine sift, in order to remove all lumps. 38 grams powdered gelatin (yes, it's quite a large amount) If making a dark chocolate glacage, you may wish to add about 100 grams of cocoa powder, which will give a darker color and … 400 grams condensed milk (14 ounces, 1 3/4 cups) 1 tablespoon vanilla extract. These gorgeous White Chocolate Mousse domes with its shiny red mirror glaze will really show off your dessert skills when entertaining. 1 1/2 sticks butter. For the mirror glaze: 2 tsp of powdered gelatine 50 ml of water 70 ml sweetened condensed milk 100 gr of white chocolate 100 gr of glucose syrup 50 ml water 100 gr of sugar. Let it cool in the fridge until completely set. Chocolate Mousse Domes with Orange Cremeux Insert and Glossy Chocolate Mirror Glaze. Spread it evenly in the round molds (link below), cover them with plastic or wax wrap and put it in the freezer (ideally overnight). Stir until it reaches smooth consistency. Put the thermometer in again and wait patiently. 1 cup granulated sugar. To hate a steadier base, I put a white cookie below each dome. Add in the zest of a lemon, vanilla, and mix all until combined. Stir it, until the sugar dissolves. In a saucepan add the passionfruit pulp (with out without seeds, your choice), and add the sugar and lemon juice. The dome sits on a vanilla sable with a layer of almond pistachio nougatine in between. Today’s chocolate mousse recipe is something a little bit different. Chocolate Mousse: 5 ½ oz (150 g) dark chocolate; 280 g whipping cream (120 g + 160 g) ¼ cup white sugar; 4 g gelatin sheets, softened in cold water; Chocolate Mirror Glaze: 2 cups (225 g) white sugar; 1/3 cup (85 ml) water; ¼ cup liquid glucose or corn syrup; 5 ½ oz (150 g) dark chocolate; 10 g gelatin sheets, softened in cold water; ¼ cup (65 ml) whipping cream Chocolate, Mousse Cakes, Uncategorized - by Cooking Fantasies. For 6 mouse domes: 100 gr of dark chocolate + 50 ml of double cream (35-40% fat) 250 ml of double cream. Add the desired color food coloring (use gel) and blend again. Combine sugar, corn syrup, and water in a saucepan and bring to a boil over medium heat until sugar is … 100 g condensed milk. In a saucepan over medium heat place in water and sugar and bring to a boil. Once you try this recipe, it will be a show-stopper in your house, and you are going to thank me later on this delicious and easy to make chocolate mousse recipe. 350 grams white chocolate (12.25 ounces) 150 grams water (5.25 ounces, ~1/2 cups) 300 grams sugar (11.5 ounces, ~1 1/2 cups) 200 grams … Our mousse cakes will be the highlight of any event. 6 egg yolks. Stop stirring and put a candy thermometer in. Pour the chocolate mousse into a hemisphere mold, and on top of each mousse, add a circle of the sponge you already baked, and let it set in the fridge for about 3-4 hours. Let it sit for a couple of seconds and serve immediately. 1 cup confectioners' sugar. Soak gelatine in cold water. For Mirror Glaze: Cut gelatin into 1-inch strips and submerge in cool water for at least 5 minutes to soften. Here is the important step, you need to wait for the temperature to drop to 32-35 degrees C before you use it. Pour the 360ml of the double cream into a medium saucepan and bring to a simmer over a medium heat. Airy. Add in gelatin and whisk until melted and well incorporated. The mousse domes can be frozen for up to 2 weeks. Day 2: Make the crémeux; pour into small dome molds and freeze overnight. Add another half of the whipped cream in the chocolate mixture and whisk slowly being careful not to over mix the mixture. You are basically making a ganache. White Chocolate Mousse Domes with Raspberry Gel, Pistachio Sponge and a Red Mirror Glaze - Cook Halaal Pour enough amount of glaze on top on each dome, so it is covered completely. Stratulat slowly and delicately pours the sweet glaze … 175 g dark chocolate. Chocolate and Orange Entremet Dessert. Whisk in cocoa powder and set aside. Add half of the white chocolate mousse on top and fill the edges. Bloom the 1 tsp of gelatine in 2 tbsp of water for 5 minutes. Lift if off the heat when it reaches 103 degrees C. Add the hot sugar mixture to the chocolate one and let it sit for 4-5 minutes. Milk Chocolate Mousse: 100ml full cream milk 1½ gelatine sheets (3g) 50ml water 100g Cocoafair 38% Milk Chocolate (available at Faithful to Nature) 50g Cocoafair 65% Dark chocolate (available at Faithful to Nature) 250ml cream (1 cup) Chocolate Mirror Glaze: 5 gelatine sheets (10g) 60ml water (¼ cup) 150g liquid glucose (⅓ cup) Chocolate Mirror Glaze Chocolate Dome Banana Com Chocolate Dark Chocolate Mousse White Chocolate Raspberry Chocolate Desserts Mini Mousse Raspberry Mousse Mousse Cake. 1 tsp vanilla extract. Method. A mirror glaze is poured over the tops of each dome for an exquisite presentation. 6 egg whites. Just before it reaches the needed degrees, take the mousse domes out of their molds and place them on a cooling rack with a pan below. On the stove on high heat, place a pan and add the glucose syrup, water, and the sugar. I love making chocolate mousse recipes, and I am sure that anyone can do them. Let it cool and cut circles for the chocolate mousse dome recipe. Pour it on top of the chopped chocolate and let it sit for a minute. 1/4 cup kahlua or other coffee Bring 95 ml cream to … You can use a springform pan or a cakeware pan like the one I have from Delicake. Bring to … Use a 6cm cutter to cut 10 discs out of the tray of Chocolate Fudgy Sponge. 1 1/2 sheets Leaf Gelatin. The only thing you need is, of course, so great quality of chocolate and some extra simple ingredients that most of you are having them in your kitchen. Use a blender and blend everything together. Baking is my passion and I would like to share with you recipes that simpy work and taste amazing. 2 tbsp Water. Refrigerate in an airtight container. Add … Chocolate topping: 50 gr of melted chocolate Sprinkles of choice Spread the mixture onto a baking sheet lined with baking paper and bake for about 15 minutes. Bloom the gelatin (put it in a cup with 50 ml of water, stir and let it sit for 10 minutes. Chocolate mousse is one of the favorites in every house. It features creamy chocolate mousse dome filled with pistachio crème mousseline. About Me. Bring to almost to a boil and add it to the cocoa syrup. Place the chocolate cake in the middle of the pan. Place a glazed dome on top of each sponge disc. Leave it to drop off all the excess glaze and transfer them really gently onto a plate. Whisk in 45 g cocoa powder. We offer stunning, insatiable mirror glaze designs that will astound eyes and pallets. It is an elegant looking dessert that will make you a perfect home cook to the once you will present this chocolate mousse. Ensure the mirror glaze is at 28-31°C (if necessary, place into a bowl of warm water). Assemble your dish and you are ready to impress! Welcome to Mousse Boutique! Add 50 ml water and 140 g of sugar into a saucepan and heat until simmering. Day 3: Make the mirror glaze and glaze the final cakes (the mirror glaze can also be made on days 1 or 2 and reheated before glazing). Extended schedule: (about 30 to 60 minutes of active time per day) Day 1: Make the caramel. Chocolate Mousse 5.5 oz (150g) semi-sweet chocolate 1/2 cup (120g) whipping cream 2/3 cup (160g) whipping cream (35% fat), chilled 1 tsp (4g) gelatin powder 1 tbsp (20ml) cold water Mirror Glaze 6 oz (175g) white chocolate, small pieces 1/3 cup (80g) water 3/4 cup (150g) sugar 3.5 oz (100g) sweetened condensed milk 1 tsp (5g) vanilla extract For the white chocolate decorations, just place small blobs of chocolate on a baking paper and brush it to one side with a spoon. Place white chocolate in a heat-proof bowl and set aside. Add in the almond flour or ground almonds and mix until well combined. 10 ½ oz granulated sugar , (1 ½ cups) 7 oz sweetened condensed milk , (1/2 of a standard 14-oz can) 12 oz real … A dark 70% chocolate mousse on a chocolate biscuit base coated with a black glaze (very dark, strong cocoa powder) decorated with a 60% chocolate bar Tarts‎ We have tarts for all tastes try the cherry almond pear, salt caramel apple, strawberry, lemon meringue, chocolate ganache and tart tartin. They are so delicious and, by the way, so easy to be put together. 26 Ιαν 2017 - This delicious Cookies and Cream Shiny Mirror Glaze Cheesecake Mousse Dome Entremet is sooooooo easy to make. For the Mirror Glaze: 3 packets unflavored powdered gelatin , (3/4 oz) 9 oz water , divided use. She's not just a baker - she's a master artist who designsbeautiful and edible pieces called "Mirror Glazed Cakes. " Can do them until frozen solid it sit for a couple of seconds and immediately. 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