Chocolate Espresso Mousse Cakes with Mango Filling and Chocolate Mirror Glaze

author Tasty Treat   2 year ago

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Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping

FOLLOW US: Instagram: Facebook: FREE To Subscribe This is an unbelievably easy Entremet to make and it is super impressive with a little touch of posh! The elements used include: Dark Chocolate Mousse Dome, Shiny Chocolate Mirror Glaze, Crispy Dark Chocolate Base, piped Ganache Swirl and Gold Chocolate Monogram. When they are all put together, the result is WOW! Perfect for your next dessert buffet. RELATED LINKS: Shiny Mirror Glaze White Chocolate Raspberry Mousse Entremet : Cookies and Cream Shiny Mirror Glaze Cheesecake Mousse Dome Entremet: Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet: INGREDIENTS: (Makes 10) Chocolate Mousse: 200g Dark Chocolate 100mL + 500mL Thickened Cream (make ganache with the 200g chocolate + 100ml Cream) Caramel Crispy Chocolate Base: 400g Dark Melted Chocolate 150g Rice Bubbles Chocolate Mirror Glaze: 210g Sugar 75g Water 70g Cocoa Powder 145g Thickened/Double Cream 3 Teaspoons Gelatine 3 Tablespoons Water Monogram Disc: Nestle's Baker's Dark Chocolate Melts Edible Gold Lustre Dust Vodka or Lemon Exract Piped Ganache Topping: 150g Dark Chocolate 255mL Thickened/Double Cream EQUIPMENT/INGREDIENTS: (Affiliate) Wax Seal Stamp: Mini Gold Cake Board: Gloves (Similar): Pyrex Bowl: Spatula: Hand Mixer: Cooling Rack: Piping Bag: Piping Tip: Dome Mould: Angled Spatula: Sheet Pan: Circle Cutters: Wire Whisk: Squeeze Bottle (similar): Super Gold Lustre Dust: INGREDIENTS CONVERSION LINK: Link to convert Grams to Cups FOLLOW ME: MUSIC: Blue Skies - Silent Partner

Jaffa Cakes (Upgraded Recipe) – Bruno Albouze – THE REAL DEAL

Jaffa Cakes are originaly biscuit-sized cakes introduced in the UK in 1927; we all remember them!.. This interpretation of Jaffa cake will transport you to another planet.. Executive Producer of THE REAL DEAL Cooking Channel on Youtube. "There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it". Facebook Twiter Instagram Pinterest KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5" Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' DALSTRONG Knife Set Block / Gladiator Series DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75" Magic Mill Mixer Ankarsrum Pastry bowls John Boos cutting board Silicone Velesco Mat 15 x 21 inch Baking Tray Hamilton beach mixer Cuisinart food processor Jaffa Cakes Recipe Makes 12 Individual Cakes. Use pastry rings no larger than 3.25-inch (8.5cm) diameter. For chocolate mousse dome use a half sphere silicone molds but not larger than 3-inch (8cm) diameter. Every component of this recipe can be made days ahead; refrigerated up to 5 days or frozen for weeks for the chocolate mousse and mirror glaze. Orange marmalade or preserve or jam: 1 Tbsp (20g) jam per serving. Milk chocolate shavings Gold leaves Orange zest. Chocolate Sugar Dough 8 Tbsp (120g) butter, room temp 0.7 cup (90g) powdered sugar 2 Tbsp (25g) cocoa powder 1 tsp (2g) salt 1/3 cup (30g) almond meal 1 ea. (50g) egg 1.5 cups (210g) all-purpose flour. Method In a food processor, cream butter with salt, sugar, cocoa powder and almond meal. Add the egg. Add flour in 2 times and give a few pulses unitl just combined. Wrap up and chill completely. Flour work surface and pastry lightly and work the dough to soften; it should remain cool but flexible enough to be rolled out into a 3mm (less than 1/4-inch) thick sheet. Cut out 12 x 4.8-inch (12cm) diameter disks and refrigerate 30 min to rest. Grease pastry rings generously with butter. Place a chilled disk of pastry between your hands to gently soften and place it onto the ring. Gently allow the pastry into the bottom and sides of the ring; do not stretch out the dough or it will break. Dust your thumbs with flour to prevent sticking. Rotate the ring as you go, and lift it occasionally making each tart shell flat and even. Chill tarts and let rest an hour. Use a pairing knife to cut any extra dough along the edge; horizontally. Prick each shell 3 times with a bamboo skewer. See more

Orange Chocolate Mousse Domes with Mirror Glaze

These Orange Chocolate Mousse Domes are one of the most elegant dessert you can prepare for upcoming holidays. Not only it looks impressive but the flavor combination is simply amazing, as oranges and chocolate are making a special combination perfect for holiday season. To print the recipe check the full recipe on my blog: Ingredients Makes about 6-8 domes Orange Cremeux 1/3 cup (80ml) orange juice (from about 1 orange) 1 tsp (5g) orange zest (from one orange) 1 tbsp (15g) sugar 2 tbsp (30g) cream 1 egg yolk 1/2 tsp (2g) gelatin powder 1 tbsp (15ml) orange juice Candied orange peel , chopped Orange Genoise 3 eggs 1/3 cup (70g) sugar 3/4 cup (95g) all-purpose flour 1 1/2 tbsp (20g) butter, melted 1 tsp (5g) orange zest (from one orange) For soaking the genoise 2 tbsp (30ml) Orange liqueur (Grand Marnier or Cointreau) 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 1 tbsp (10g) gelatin powder 1/4 cup (60ml) cold water White and orange food coloring for colored mirror glaze Background music: Follow me: FACEBOOK: INSTAGRAM: PINTEREST: WEBSITE: GOOGLE+:

Mirror Mousse Mini cakes | Berry Mousse | White Chocolate Mousse Recipe

✿INGREDIENTS✿ Mirror Mousse Mini cakes | Berry Mousse | White Chocolate Mousse Recipe Mirror Glaze 150g - caster sugar 150g - glucose syrup 100g - condensed milk 150g - white chocolate gelatin powder 10g food coloring The Génoise ✓4 eggs ✓120g sugar ✓120g flour Berry Mousse ✓400g - fresh or frozen berry fruits ✓4 soaked gelatin leaves(8g) ✓250g - heavy cream ✓30g - caster sugar strawberries Soaking Syrup ✓250g - water ✓125 - sugar bring to a boil White Chocolate Mousse ✓soaked gelatin - 3 leaves (6g) ✓60g caster sugar ✓2 - egg yolks ✓25g - corn starch ✓250g - milk ✓3 soaked gelatin leaves(6g) Facebook: Instagram: Twitter:

Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet by Cupcake Savvy's Kitchen

FOLLOW US: Instagram: Facebook: Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze! A very easy and stunning dessert to make which will surely WOW your guests. Also known as Entremet, this beautiful dessert consist of a chewy dense Chocolate Brownie Base topped with a luscious Black Forest flavored Cheesecake Mousse Dome topped off with a pretty shiny Mirror Glaze which is surprisingly easy to make. Enjoy! FREE To Subscribe INGREDIENTS: CHOCOLATE BROWNIE BASE 120g Unsalted Butter 3 Large Eggs 170g Dark Chocolate 3 Tablespoons Cocoa Powder 1 Cup Granulated Sugar 1 Teaspoon Vanilla Extract 1 Cup All Purpose Flour 1/4 Teaspoon Baking Powder CHEESECAKE FILLING 250g Softened Cream Cheese 1/2 Cup Caster Sugar 300ml Thickened/Whipping Cream 1 Tablespoon Gelatine 3 Tablespoons Hot Water 100g Dark Melted Chocolate 2 Tablespoons Cherry Syrup from bottled Cherries Cherries MIRROR GLAZE 50mL Water 70g Condensed Milk 100g Glucose Syrup 100g White Chocolate 100g Caster Sugar 2 Teaspoons Gelatine bloomed in 60mL cold water White Gel Colour AmeriColor Violet Gel Colour AmeriColor Super Red Gel Colour GARNISH Melted white chocolate for topper Edible Pearls EQUIPMENT/INGREDIENTS: (Affiliate) Silicone Swiss Roll Tray: Silicone Domes: Metal Cookie Cutters: Acetate: Candy Thermometer: Cooling Rack: Pyrex jug: White Gel Color: Violet Gel Color: Super Red Gel Color: White Candy Melts: Vanilla Extract: Baking Powder: Cream Cheese: Caster Sugar: Gelatine: Bottled Cherries: Condensed Milk (Similar): Glucose Syrup: FOLLOW ME: MUSIC: Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license Source: Artist:

Learn how to make layered cakes with chocolate biscuit, mango curd, exotic compote and chocolate espresso mousse.

Ingredients (for 5 cakes):
Mango Curd
Mango 120 g
Lime ½ pc
Sugar 20 g
Egg yolk 1 pc
Butter 30 g
Gelatin 8 g
Exotic Compote
Orange juice 100 ml
Lime ½ pc
Banana ½ pc
Mango 150 g
Gelatin 9 g
Chocolate Espresso Biscuit
Almond flour 70 g
Sugar powder 70 g
Egg 1 pc
Egg yolks 1 pc
Coffee 30 ml
Cocoa 10 g
Flour 60 g
Sugar 80 g
Egg proteins 140 g
Cardamom (optional) 1 tsp
Chocolate Espresso Mousse
Milk 100 ml
Coffee 100 ml
Egg yolks 2 pcs
Sugar 15 g
Chocolate 200 g
Cream 33%-35% 200 ml
Gelatin 8 g
Chocolate Glaze
Gelatin - 12 g
Cream 33% - 160 g
Sugar - 240 g
Water - 100 g
Glucose syrup - 80 g
Cocoa - 80 g


Mango Curd
Chop mango using blender, add sugar, egg yolk and lime juice. Mix everything together in blender. Soak gelatin in water. Pour the mixture in saucepan and heat until thickening (82C) stirring constantly. Add gelatin and butter. Mix well. Cool to room temperature. Fill in silicone mold to 2 cm. Freeze for nearly 8 hours.

Exotic Compote
Soak gelatin. Chop banana and mango finely. Mix them with orange juice and lime juice and bring to boil. Add gelatin. Pour it in such a form that compote layer depth is 1 cm. Keep in fridge until cake assembly.

Chocolate Espresso Biscuit
Whisk (mix well) 1 egg, 1 egg yolk, almond flour, sugar powder and coffee. Preheat the oven to 200-220 C. Add sifted flour and cocoa to this mixture, add cardamom for flavor. Whisk egg proteins and sugar. Mix everything carefully, put in oven tray and bake for nearly 5-10 min. Cool gradually (Do not put it in a cool place immediately after the oven). Use the parchment if you are not using silicone mold.

Chocolate Espresso Mousse
Soak gelatin. Beat egg yolks and sugar. Pour milk, strong coffee ad egg yolks in saucepan. Heat the mixture until thickening (82C). Add gelatin. Cool to room temperature. Whisk cream 33%. Mix with coffee cream.
If you use semi circle silicone mold, pour mousse 1 cm depth. Let it harden in fridge for 30 min. Put frozen mango curd semi circles on it. Pour mousse to the edge of mango circles.
Cut circles of compote using cooking steel ring (smaller in diameter than the silicone mold). Put them on mousse and fill the mold with mousse completely. Freeze for 8 hours.

Chocolate Glaze
Soak gelatin. Bring cream 33% to boil and keep hot. Mix water, sugar and sugar syrup. Bring the mixture to boil and simmer on medium heat for 2 min. Add boiled cream. Add cocoa, stir well and then add gelatin. You may also add golden candurin (glittering dye). Pour the glaze in cup to whisk it using blender. Try not to make bubbles. But if the bubbles were formed, use sieve. Cool the glaze to 36-40C. The glaze cools down slowly, so it’s better to cook it the day before and heat it in microwave. If you don’t have cooking thermometer, use chilled spoon to determine whether the glaze drains too quickly.

Cut circles of biscuit with cooking steel ring.
Get the frozen chocolate mousse with filling out. Put the frozen semi circles on lattice above oven tray or other stand. Pour chocolate glaze (with 36-40C temperature) on frozen mousse. Let the drops drain. Transfer mousse on biscuit circle.
Decorate with coffee bean. Defrost completely in fridge before eating.

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