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In another bowl, whisk in the heavy cream until stiff peaks form. Make 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). The mousse domes can be frozen for up to 2 weeks. Today’s chocolate mousse recipe is something a little bit different. They are so delicious and, by the way, so easy to be put together. 6 egg whites. Add the 2 ounces of cream a little at a time, stirring until the mixture becomes smooth and warm to the touch. 1 cup granulated sugar. 2 tbsp Water. 26 Ιαν 2017 - This delicious Cookies and Cream Shiny Mirror Glaze Cheesecake Mousse Dome Entremet is sooooooo easy to make. Not only are the desserts tasty confections, but the process is satisfying to watch. 6 egg yolks. Let it cool and cut circles for the chocolate mousse dome recipe. Stratulat slowly and delicately pours the sweet glaze … On the day of serving, gently unmould the frozen mousse domes onto a cooling rack set over a baking tray. You can use a springform pan or a cakeware pan like the one I have from Delicake. The airy and light texture of the mousse, combined with your favorite fruits … Combine sugar, corn syrup, and water in a saucepan and bring to a boil over medium heat until sugar is … Prepare the mousse: In a large bowl set over boiling water, melt the white chocolate. For 6 mouse domes: 100 gr of dark chocolate + 50 ml of double cream (35-40% fat) 250 ml of double cream. These gorgeous White Chocolate Mousse domes with its shiny red mirror glaze will really show off your dessert skills when entertaining. Place a glazed dome on top of each sponge disc. Put the thermometer in again and wait patiently. 10 ½ oz granulated sugar , (1 ½ cups) 7 oz sweetened condensed milk , (1/2 of a standard 14-oz can) 12 oz real … On the stove on high heat, place a pan and add the glucose syrup, water, and the sugar. This recipe is so stylish that it will wow a crowd for sure. It is an elegant looking dessert that will make you a perfect home cook to the once you will present this chocolate mousse. Add in the zest of a lemon, vanilla, and mix all until combined. Bloom the 1 tsp of gelatine in 2 tbsp of water for 5 minutes. Let it cool completely at room temperature (it can take 30-60 minutes, depending on the temperature in the room). Bloom the gelatin (put it in a cup with 50 ml of water, stir and let it sit for 10 minutes. Baking is my passion and I would like to share with you recipes that simpy work and taste amazing. 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 … Stop stirring and put a candy thermometer in. 1 1/2 sheets Leaf Gelatin. White Chocolate Mousse Domes with Raspberry Gel, Pistachio Sponge and a Red Mirror Glaze - Cook Halaal 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. Pour enough amount of glaze on top on each dome, so it is covered completely. ♕ Difficulty: Medium ⌛ Prep time: 30 minutes⌛ Total time: 40 minutes. Add … Let it sit for a couple of seconds and serve immediately. Stir until it reaches smooth consistency. Add half of the white chocolate mousse on top and fill the edges. Use a 6cm cutter to cut 10 discs out of the tray of Chocolate Fudgy Sponge. In a saucepan add the passionfruit pulp (with out without seeds, your choice), and add the sugar and lemon juice. A mirror glaze is poured over the tops of each dome for an exquisite presentation. Method. Elegant. Add in gelatin and whisk until melted and well incorporated. Our mousse cakes will be the highlight of any event. 1 tsp vanilla extract. Pour the Chocolate Mirror Glaze over the domes so that they are completely coated. About Me. 1 quart heavy cream. Melt the bloomed gelatin in the microwave (stop every 15 … That way the glaze will fall in the pan so you can use it again. Let it cool in the fridge until completely set. Once cooled, add it to the rest of the cream (250ml, cold) and beat well, until it reaches moussy consistency. 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. Chocolate, Mousse Cakes, Uncategorized - by Cooking Fantasies. 3 tbsp Sugar; granulated. I love making chocolate mousse recipes, and I am sure that anyone can do them. This is to catch the excess glaze. Light. 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. Whisk in 45 g cocoa powder. Reheat the mirror glaze until melted and pourable. Day 2: Make the crémeux; pour into small dome molds and freeze overnight. Chocolate Mirror Glaze Chocolate Dome Banana Com Chocolate Dark Chocolate Mousse White Chocolate Raspberry Chocolate Desserts Mini Mousse Raspberry Mousse Mousse Cake. Add 50 ml water and 140 g of sugar into a saucepan and heat until simmering. But not if you're AnastasiaStratulat of Mousse Boutique. Chocolate and Orange Entremet Dessert. To finish, turn the Chocolate Mousse domes out onto a wire rack set over a tray. 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) 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. When you think of cake, traditional layers and icing probably come to mind. We offer stunning, insatiable mirror glaze designs that will astound eyes and pallets. Remove each mousse from the mold, and on top of each mousse, pour the mirror glaze. For the white chocolate decorations, just place small blobs of chocolate on a baking paper and brush it to one side with a spoon. Preheat your oven to 350 degrees F or 170 degrees C. In a large mixing bowl, beat the egg whites alongside powdered sugar until stiff peaks form. It features creamy chocolate mousse dome filled with pistachio crème mousseline. 400 grams condensed milk (14 ounces, 1 3/4 cups) 1 tablespoon vanilla extract. Pour it on top of the chopped chocolate and let it sit for a minute. The dome sits on a vanilla sable with a layer of almond pistachio nougatine in between. 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 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. Bring to … In a saucepan over medium heat place in water and sugar and bring to a boil. 100 g condensed milk. For the Mirror Glaze: 3 packets unflavored powdered gelatin , (3/4 oz) 9 oz water , divided use. Extended schedule: (about 30 to 60 minutes of active time per day) Day 1: Make the caramel. Welcome to Mousse Boutique! 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 175 g dark chocolate. Airy. Leave it to drop off all the excess glaze and transfer them really gently onto a plate. Add half of the whipped cream in the melted chocolate mixture and combine until well incorporated. Soak gelatine in cold water. 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. 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). https://sugargeekshow.com/recipe/chocolate-mirror-glaze-recipe 1 1/2 sticks butter. Use a blender and blend everything together. She's not just a baker - she's a master artist who designsbeautiful and edible pieces called "Mirror Glazed Cakes. " Pour the 360ml of the double cream into a medium saucepan and bring to a simmer over a medium heat. Here is the important step, you need to wait for the temperature to drop to 32-35 degrees C before you use it. Stir it, until the sugar dissolves. Bring 95 ml cream to … Add in the almond flour or ground almonds and mix until well combined. To see other recipes for Chocolate Mousse Dome, check out: https://mkr.7plus.com.au/chocolate-mousse-dome-with-cherry-sorbet, http://thesweetrebellion.co.za/chocolate-mousse-domes/, Bread, Yeast Goods,Pastries ,Pancakes And Breakfast Recipes. Spread the mixture onto a baking sheet lined with baking paper and bake for about 15 minutes. Mango Colored Mirror Glaze. ).In a tall, heat proof container put the condensed milk, chopped white chocolate and the gelatine mixture and set it aside. Place into the freezer for 2-3 hours until frozen solid. Whisk in cocoa powder and set aside. Hi I'm Hinda, and I love to bake, and sometimes cook. 50 g shortbread to serve. To hate a steadier base, I put a white cookie below each dome. Chocolate Mousse Domes with Orange Cremeux Insert and Glossy Chocolate Mirror Glaze. 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. Heat the 100ml of cream in the microwave (do not let it start boiling). https://tastykitchen.com/recipes/desserts/galaxy-mirror-glaze-mousse-cakes For Mirror Glaze: Cut gelatin into 1-inch strips and submerge in cool water for at least 5 minutes to soften. Bring to almost to a boil and add it to the cocoa syrup. Add the desired color food coloring (use gel) and blend again. https://www.tasteofhome.com/recipes/orange-chocolate-mousse-mirror-cake 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. Refrigerate in an airtight container. 1 cup confectioners' sugar. Chocolate topping: 50 gr of melted chocolate Sprinkles of choice Line with parchment paper a 9 inch (23 cm) pan. Add another half of the whipped cream in the chocolate mixture and whisk slowly being careful not to over mix the mixture. Chocolate mousse is one of the favorites in every house. To make the chocolate mousse, in a Bain Marie, melt chocolate and butter together. Drop some sprinkles on top and leave in the fridge to set for 5-10 minutes. 2 tsp Lemon Juice. To make the mirror glaze soak the gelatin in cold water. Assemble your dish and you are ready to impress! 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 … :), 100 gr of dark chocolate + 50 ml of double cream (35-40% fat)250 ml of double cream, 2 tsp of powdered gelatin50 ml of water70 ml sweetened condensed milk100 gr of white chocolate100 gr of glucose syrup50 ml water100 gr of sugar, Chocolate topping:50 gr of melted white chocolateSprinkles of choice. Run the mixture through a fine sift, in order to remove all lumps. Place white chocolate in a heat-proof bowl and set aside. Ensure the mirror glaze is at 28-31°C (if necessary, place into a bowl of warm water). Place the chocolate cake in the middle of the pan. 15 g cocoa powder. 1/4 cup kahlua or other coffee You are basically making a ganache. https://afternoonbakingwithgrandma.com/chocolate-mousse-dome-recipe So delicious and, by the way, so easy to be put together little bit different freeze. 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