chocolate mousse domes with mirror glaze

Add the desired color food coloring (use gel) and blend again. Chocolate mousse is one of the favorites in every house. 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. Add 50 ml water and 140 g of sugar into a saucepan and heat until simmering. 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. Add another half of the whipped cream in the chocolate mixture and whisk slowly being careful not to over mix the mixture. Stop stirring and put a candy thermometer in. 6 egg whites. Add in gelatin and whisk until melted and well incorporated. In another bowl, whisk in the heavy cream until stiff peaks form. Mango Colored Mirror Glaze. Line with parchment paper a 9 inch (23 cm) pan. You are basically making a ganache. For the Mirror Glaze: 3 packets unflavored powdered gelatin , (3/4 oz) 9 oz water , divided use. Reheat the mirror glaze until melted and pourable. For 6 mouse domes: 100 gr of dark chocolate + 50 ml of double cream (35-40% fat) 250 ml of double cream. Let it cool in the fridge until completely set. Method. 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 … Use a blender and blend everything together. Melt the bloomed gelatin in the microwave (stop every 15 … https://tastykitchen.com/recipes/desserts/galaxy-mirror-glaze-mousse-cakes Stir until it reaches smooth consistency. Spread the mixture onto a baking sheet lined with baking paper and bake for about 15 minutes. Pour the 360ml of the double cream into a medium saucepan and bring to a simmer over a medium heat. A mirror glaze is poured over the tops of each dome for an exquisite presentation. To finish, turn the Chocolate Mousse domes out onto a wire rack set over a tray. 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 … This is to catch the excess glaze. Bring 95 ml cream to … Chocolate Mousse Domes with Orange Cremeux Insert and Glossy Chocolate Mirror Glaze. Soak gelatine in cold water. Heat the 100ml of cream in the microwave (do not let it start boiling). 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. Light. Add the 2 ounces of cream a little at a time, stirring until the mixture becomes smooth and warm to the touch. https://sugargeekshow.com/recipe/chocolate-mirror-glaze-recipe That way the glaze will fall in the pan so you can use it again. Ensure the mirror glaze is at 28-31°C (if necessary, place into a bowl of warm water). About Me. 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 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. Put the thermometer in again and wait patiently. Prepare the mousse: In a large bowl set over boiling water, melt the white chocolate. Baking is my passion and I would like to share with you recipes that simpy work and taste amazing. To hate a steadier base, I put a white cookie below each dome. Use a 6cm cutter to cut 10 discs out of the tray of Chocolate Fudgy Sponge. Chocolate topping: 50 gr of melted chocolate Sprinkles of choice 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. The mousse domes can be frozen for up to 2 weeks. Leave it to drop off all the excess glaze and transfer them really gently onto a plate. 2 tbsp Water. Chocolate and Orange Entremet Dessert. Airy. On the stove on high heat, place a pan and add the glucose syrup, water, and the sugar. 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). 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. Place a glazed dome on top of each sponge disc. Add in the almond flour or ground almonds and mix until well combined. 1 cup granulated sugar. Once cooled, add it to the rest of the cream (250ml, cold) and beat well, until it reaches moussy consistency. 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. White Chocolate Mousse Domes with Raspberry Gel, Pistachio Sponge and a Red Mirror Glaze - Cook Halaal Whisk in 45 g cocoa powder. 2 tsp Lemon Juice. Spread it evenly in the round molds (link below), cover them with plastic or wax wrap and put it in the freezer (ideally overnight). Our mousse cakes will be the highlight of any event. In a saucepan add the passionfruit pulp (with out without seeds, your choice), and add the sugar and lemon juice. Not only are the desserts tasty confections, but the process is satisfying to watch. 1 1/2 sticks butter. In a saucepan over medium heat place in water and sugar and bring to a boil. Let it cool completely at room temperature (it can take 30-60 minutes, depending on the temperature in the room). To make the chocolate mousse, in a Bain Marie, melt chocolate and butter together. Add … 50 g shortbread to serve. https://afternoonbakingwithgrandma.com/chocolate-mousse-dome-recipe Chocolate, Mousse Cakes, Uncategorized - by Cooking Fantasies. When you think of cake, traditional layers and icing probably come to mind. 1/4 cup kahlua or other coffee She's not just a baker - she's a master artist who designsbeautiful and edible pieces called "Mirror Glazed Cakes. " Let it cool and cut circles for the chocolate mousse dome recipe. I love making chocolate mousse recipes, and I am sure that anyone can do them. Assemble your dish and you are ready to impress! Elegant. 1 quart heavy cream. Stratulat slowly and delicately pours the sweet glaze … 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. Welcome to Mousse Boutique! Add half of the white chocolate mousse on top and fill the edges. Let it sit for a couple of seconds and serve immediately. 15 g cocoa powder. Pour it on top of the chopped chocolate and let it sit for a minute. Bloom the gelatin (put it in a cup with 50 ml of water, stir and let it sit for 10 minutes. :), 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. Bring to almost to a boil and add it to the cocoa syrup. 175 g dark chocolate. 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) Today’s chocolate mousse recipe is something a little bit different. 1 tsp vanilla extract. 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. Place the chocolate cake in the middle of the pan. 1 cup confectioners' sugar. https://www.tasteofhome.com/recipes/orange-chocolate-mousse-mirror-cake They are so delicious and, by the way, so easy to be put together. ♕ Difficulty: Medium ⌛ Prep time: 30 minutes⌛ Total time: 40 minutes. 26 Ιαν 2017 - This delicious Cookies and Cream Shiny Mirror Glaze Cheesecake Mousse Dome Entremet is sooooooo easy to make. These gorgeous White Chocolate Mousse domes with its shiny red mirror glaze will really show off your dessert skills when entertaining. Hi I'm Hinda, and I love to bake, and sometimes cook. 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. Whisk in cocoa powder and set aside. For Mirror Glaze: Cut gelatin into 1-inch strips and submerge in cool water for at least 5 minutes to soften. 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