Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping
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- Опубликовано: 29 сен 2024
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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.
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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 Extract
Piped Ganache Topping:
250g Dark Chocolate
150g Thickened/Double Cream
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INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
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#Entremet #MirrorGlaze #ChocolateMousse
That looks amazing and so well illustrated through each part of the making of this - thank you! Can't wait to try!
Thanks Alison, that's great :-)
It was about the 14th try that I actually got everything tasting how it should toast and 20 trys to make it actually look good, then again I'm only 12. Thank you for this step by step!
E
That is REALLY IMPRESSIVE
Hopefully you’re a master pastry chef by now /s 😉 learn everything you can! Cooking doesn’t translate well to baking, but you can take a lot of lessons from baking and apply them while cooking! Read the recipe twice, then go collect your mise!
Question - you obviously put them in the freezer overnight covering them with plastic wrap after the fist hour. Does that mean they go in the freezer for an hour and then you place the plastic wrap on? And when you take the domes out of the freezer, do you glaze straight away (will it affect the mirror glaze) and how long after you glaze can you serve it? (Because i dont want to serve frozen Mousse) haha. Making it for mothers day on Saturday/Sunday with some twists. Thank you xx
Yes, freeze first for one hour then cover. They need to be glazed as soon as they are taken out of the freezer while they are fully frozen which helps the glaze to set. You can then place then in the fridge for around 2 hours to defrost :-)
Thank you xx
Hello, what kind of gold lustre did you use? Petal , Pearl , Luster or highlighter dust? Where did you buy it from? What's the brand? Cheers.
I used the Rolkem Super Gold Dust. It was purchased from my local cake decorating store :-)
I see. Thank you very much :D
Is there any way to substitute the gelatine? Most of my family are vegetarians
we enjoy watching........but never do the same
he he he!
Super, but it's very expensive
I would use chocolate rice cereal and marshmallow for the bottom. The melted chocolate and white rice cereal makes it seem so hard in the video.
Hi! I made these once and they turned out amazing! People just loved loved loved them! Thank you! :) I am making them again and I have a few question. I will have to prepare them about 10 hours in advance.Although they will be in the refrigerator during that time but will the glaze still be shiny? Will the mousse be fine after so many hours?
khushboo dhoot as long as they are refrigerated they will be fine. The Glaze may dull slightly.
هل يوجد اي احد يشرحلي طريقة من فضلكم 😓
مسك الختام موجودة المكونات والمقادير تحت الفيديوا على طول
Hi, is there a printable version of this recipe anywhere? Thanks
Ps- love your channel.. Amazing recipes!
Rehana Pasta full ingredient list with measurements below the video.
Oh honey! Every element is just more stunning then the next! The edible stamp....I about fell off my chair!!! You are such a genius. I get so excited everytime I see a new video from you its so funny.
Thanks Beth, I am so pleased you are enjoying my work :-)
hi im a amatrice of coking can you help me by subscribing in my channel thank you
wowser 😱 that is soo amazingly yummy. cannot wait to try but I think I will use brownie base. nomnom. Thank you for sharing you're the best xxx
I would love to know how it goes! Yes, I will try it with a brownie base next time as well :-)
looks delicious, but that rice krispie base looks a bit hard. A brownie base migth be a bit softer?
Brownie base would be a fabulous alternate!
Another brilliant effort. You are a true perfectionist.
Also, there must be plenty of visitors knocking on your door to sample your goodies.
Thank you! Yes, I do have some very special visitors that pop by occasionally to enjoy the fruits of my RUclips labor but unfortunately it has been a while ;-)
Maths With Jacob is this a cold desert ? In what temperature should be served?
Hi great vid and recipes....can the ganache mousse be changed to milk choc, white choc or 53- 56% choc ?
Am I missing something? How much of the ingredients are you suppose to use?
Kimberly Bergan full list of measurements below the video. You will need to expand the information box.
.today I've just tried your recipe
Everything was perfect except mirror glaze
When I kept mirror glaze for Luke warm it was little bit thick
Can you please tell me what can I do for that??
Milind Pathare you can microwave it for ten seconds to thin it out a bit more.
for choco glaze mirror, can i replace thicken cream by whipped cream??
Yes, you can use any cream.
One more question, for the mirror glaze, how much water goes with the gelatin and how much goes with the cream? It doesn't say in notes
Natalie Blackburn the water to be used for the gelatine is listed directly after the gelatine amount. The other amount listed is for the cream mix.
What would the proportions be to make the mousse with White chocolate instead?
Almira Shpilskaya the same proportions will work.
what can I say, no words can describe your videos. Delicious recipes, very detailed and clear steps, stunning presentation and everything is just perfect. you should have your own shop !! thank you for sharing these treasures with us
Thank you so much for the lovely feedback :-)
What countities grams of evrrything plz ?😅
Hello again. I became a paid member of this site yesterday, as I support your good work and creativity. I posted that no matter what I click on below the video, nothing takes me to the actual recipe. If I can't get this straightened out within 24 hours, I will have to dispute the credit card charge. That is not my desire, but I am not left with much choice.
Thanks so much for the recipes. Can I ask how you prepared the piped caramel? thank you
I used a canned caramel for this one.
What if I want to make the mirror glaze white o clear? Thanks
Yuc an use teh recipe in this video and just leave our the blue gel....ruclips.net/video/QlsCkUY3U_g/видео.html
i made the mirror glaze for a mousse cake instead and it was so tasty and looked amazing, really easy recipe to follow
Fabulous!
My question is what chocolate do you buy 😭😭 and where can I find it I live in California LA to be exact
Can order online, I are doing in the Ukraine.
Most bakers usually use 55-60% that is semi-sweet dark chocolate and 70-80% bittersweet chocolate but you can use those interchangeably depending on your preference of sweetness :>
how much cream are well goin to use for chocolat e mousse please 1first warm cream with 200 g chocolat . cream how much ? then when it all Luke warm WE add it yh on cream again how much cream iam confused
First you use 100ml Cream with the 200g chocolate to make the Ganache. When that is lukewarm, you add it to the remaining 500mL of cream and whip :-)
Cupcake Savvy's Kitchen thanks à lots
Por favor lo puede imprimir en español me encantaría poder hacerlo
that looks PHENOMENAL!!!!!!!!! is there something i can use to sub gelatine?
❤ Boa noite, por favor coloque tradução em português.
E nos nomes dos ingredientes também, muito obrigado...
The Ultimate Best Dessert is perfect and extremely tasty 🍰😋😍👌.
Hi there, looks amazing, could I get the recipe ingredients measurements please for each thing? I can only see the method but not the ingredients measurements/amounts. I was going to use the mirror glaze on a different recipe, to cover a biscuit cake pudding. Thanks so much.
I tried making this and I think you have got the measurements in the comments mixed up some are in grams and some are in mls and i think a few of them are meant to be the other way around.
Hi Stephanie. I just checked the list of ingredients and they are all correct :-) The first 100mL of cream goes with the 200g chocolate to make the ganache base for the mousse which is then added to the remaining 500mL of cream to make the mousse :-)
how to thicken the last chocolate ganache? using more melted chocolate? or stir more? thanks
XinYi L use the measurements I listed a just refrigerate it and stir every 10 minutes till thick.
Hii can u say me what brand cream u r using pls
Pls say
Why doesn't this mousse recipe remove gelatin?
So can the cake freeze?
Anyone who want to support each other? Ily ☺️
Thank you for watching :-)
Hi How many domes will this glaze cover? Am planning to make around 50 pieces over the
weekend. Can I double this recipe?
How many days ahead can I make it? my plan is to make the mousse does ahead of time and then glaze it the day before or morning off.
Anybody know how many calories in this work of pastry art? The first time I saw these was at the Salt-River Pima Indian Talking Stick Resort. It has got to be at least a 1000calories.
I just ordered dome silicone moulds yesterday and today this video is up. Perfect! Thank you.
Brilliant! If you would like more ideas for this particular mold, I do use it a lot and there are quite a few videos where I have used it in this playlist ruclips.net/p/PLKwc-pEBWMUNnA5yGPKc9jJSEmLPekjbT
I saw the ingredients in the description box and for the ganache you said 150gof chocolate and 750mlof heavy cream, I think there is a mistake, because for the ganache, we should always use equal amounts of chocolate and cream, in your recipe, I think it will be too loose.
It should be 255mL not 750mL ;-) In terms of ganache, you can use less, equal or more cream depending on the consistency you are after :-)
On the cream is that the heavy cream? It's been a while for me since I've made pastry goods, long, long time.. =/
I just watched your other mousse recipe where you used both hot and cold heavy cream and then you set the mixture before you whipped it. Here you just whipped the mousse mixture. What is the difference? Does it make a difference in texture?
Can i use all purpose cream?
Lei Yah it needs a cream that can be whipped.
When you said "cream" is it heavy cream or full cream milk?
Heavy cream.
@@CupcakeSavvysKitchen thank u!
I would like to do this for Christmas day but no measurements. I've looked under the clip but nothing. Still stuck on Christmas day and have 13 to cater for as I take pudding.
The full list of ingredients with measurements is under the video in the Description Box. You need to click to expand the box and scroll down.
Hi I’m looking to make this desert well trying at least lol,when you say thickened cream and heavy cream they’re different right ?
Any cream that whips to stiff peaks....full fat ;-)
@@CupcakeSavvysKitchen Hi pls pls answer. I am going to have a party for my in laws and I also have a little kid so I have to make my deserts in advance when he is sleeping. I want to put raspberry inside the mousse Can I make the dessert and glaze it completely and refrigerate it the night before? it won't get ruined? can I do that?
@@rme1383 Yes, you can complete it the night before and refrigerate. Good luck!
Hi, do you know if this recipe will work with gelatine powder too instead of gelatine sheets? Also I love this video 💞
M M yes it definitely will.
These are the dumbest questions. Of course it will
Any recepie u hav without geletin or can I use agar agar powder
Ashwinder kaur aggarwal I don’t have any recipes using agar agar but I hope to in the near future.
Love this! Can i ask if the cream is heavy cream or what type it is?
In Australia we call it Thickened Cream or Whipping Cream.
What Kiund of knife are you using at 0:14 in the video? i haven't seen a knife with that exert cut out in the back towards your tang before. what is that style called?
The brand of knife is Wiltshire. It's an Australian brand :-)
Suberb..? But i was searching for the caramel inside aftr cutting it..🤔
noufala t s 🤣🤣🤣🤣🤣
Hi pls pls answer. I am going to have a party for my in laws and I also have a little kid so I have to make my deserts in advance when he is sleeping. I want to put raspberry inside the mousse Can I make the dessert and glaze it completely and refrigerate it the night before? it won't get ruined? can I do that?
Can I use Amul whipped cream as a double cream
..but it is white on color yours is yellowish? How
If it is a cream that whips to stiff peaks you can use it.
Before watching complete video: I will try to make it.
After watching video: I can't make it 😕😞👌👌
Noor Alvi you can totally make it!
Anyone make suggestion what kind of gelatin powder should i buy im in the usa is there a different kind of gelatin here in the us. Or any kind of powder gelatin
Can I make this biscoff flavour with biscoff spread how woulf i do that?
I like chocolate 😍 very good
there no words for you. you are really awesome
You are far too sweet! Thank you :-)
may I ask what will be the difference(s) of this glaze and the glaze with condensed milk and corn syrup? Thanks so much!!
They both taste great and are nice and shiny. Other than that it's just a personal choice :-) This has has a more chocolate flavor :-)
Thank you, thank you, thank you for showing how to make chocolate ganache mirror glaze, it's exactly what I need.... if you had to guess, what size cake would that amount of mirror glaze cover? Thank you in advance!
You're welcome! If you are covering one cake, it is more than enough to cover a 10" cake :-)
Cupcake Savvy's Kitchen I am covering one 9in (shaped) cake but it will have at least 6 layers. Would you say I should make a double or triple batch?
Go for triple :-)
Thank you so much for your help! I made a triple bacteria of the sauce and it works perfectly! And it's so yummy!!
tiffany oneal fabulous!
Your video's are the best ...always, when are you going to produce a book?
Thanks Lorraine! I'll publish when Murdoch comes knocking! lol
Does this transport well? Trying to make for a dinner party of 15
Also, will the dessert hold up in the fridge if I made it a day in advance?
Could you freeze whole thing to transport?
You can transport it frozen. Once defrosted, it may not be as shiny. Refrigerate again as soon as you reach your destination. If your journey is less than 30 minutes, no need to freeze but try to keep it as cold as possible.
great work, will try to do. thank you very much
You're welcome. Good luck :-)
Bonsoir je viens de tomber sur votre chaîne
Merci pour le partage
C'est possible d'avoir la recette en français Svp
Merci pour vôtre retour
Hi savvy! I m ur vedio lover and subscriber grom india. Plz tell how to make mirror glaze without using gelatine...... plz answer.....
Thank you! You can use agar agar. Just add it at the beginning to the cold mixture.
@@CupcakeSavvysKitchen thank you so much dear.......😊
Hi Cupcake Savvy, i do look forward to your video every time.
may i please ask you, where you got the molds please?
thank you ☺
Ohhh, how lovely! Yes, I got them online quite a while ago. If you Google "Silicone Dome Moulds" you should have some luck :-)
oh thankyou for your quick reply. im in Melbourne, i thought i could find it locally ☺
I'm in Sydney! You can get them locally but unfortunately they are VERY expensive. You will find heaps of cheap ones online that work very well. From memory, this one was under $10 :-)
thank you again ☺
Hi, can you tell me any substitute to the crispy chocolate base, I mean like any different kind of cookie of some sort, because I can't find the rice thingy. And that was a great tutorial by the way, absolutely love it 💙💙💖
You can use a Brownie base :-)
Hi! If i put gelatine into the mousse to make sure it sets. How many sheets/teaspoon will I need?
The mousse in the video set quite well without it. If it's served chilled you will be fine without it. Otherwise 2 teaspoons dissolved in 2 tablespoons of hot water can use used.
Cupcake Savvy's Kitchen thank u! I was worried about it melting because Singapore has been very hot~ I need to bring the mousse over to friend’s house :]
Cupcake Savvy's Kitchen I mix the gelatine in when mixing the melted chocolate?
عاشت الأيادي روعه 👍👍👍👍
شكرا
I Made this mousse cake and it taste so good.😄🙏🙏🙏, thks for the recipe. Mind pls teach us how to make Raspberry mousse cake?
Fabulous! I will do a raspberry one soon :-)
Cupcake Savvy's Kitchen tq 😃😃😃can’t hardly wait
Can I use agar agar as a gelatine replacement... how much agar agar would I need...?
These look stunning! One question though. You put the chocolate mousse domes in the fridge or refrigerator after Step 1? Thanks
They need to be fully frozen when glazing so I put them in the freezer overnight.
Your videos and creations are so elegant. What is your background??
Thank you...I'm from Australia :-)
Ahhh, I visited Queensland about 7 yrs ago. 🤗🤗🤗
Hello wonderful video can you tell me the brand of chocolate discs that you use
It could be better if u put exact amount
Thanks
I have put the exact amount below the video in the Description Box ;-)
Hello, beautiful dessert. May I ask what size cutter you used for the rice bottom and also is there a recipe for the caramel you used while filling the mold? Thank you
The discs are 7cm. For the caramel, I used a canned one. I do have a caramel sauce recipe here ruclips.net/video/KuMNdU2WYJM/видео.html
As the mousse is frozen for the mirror glaze, does it thaw ok. Best way to thaw?
what do you mean with hot cream what is the cream? please
Bring the cream to a boil then take it off the heat immediately and use it hot.
@@CupcakeSavvysKitchen its whip cream or cream of milk
What happens if the chocolate mixture is too cold or too hot? Thanks! This looks very good and your videos are always precise, and easily understand. It's an amazing tutorial!
Too cold will be too thick to get an even coating and too hold will just all drip off :-)
I love the all the videos. Thank you so much for sharing.
I have a quick question about where i could buy that red mousse module and that gold tray?
Both can be purchased online. For the mould, search for Silicone Dome Mould and for the gold board, search for Mini Gold Cake Board or Cake Card :-)
wow!!! but I have a question once the glaze is done ie once the cake is completed, should we refrigerate or leave it outside?
Sindhu D it's best to refrigerate till thawed and ready eat :-)
can you please upload a video for white glaze recipe without condensed milk nor corn syrup
That is not a recipe I have at the moment. I will need to put it on my "to do" list ;-)
Hello there, finally I've started to work on it. ;-) Can you tell me please if the cream to which you add the lukewarm ganache is chilled or room temperature?
The cream is chilled and the ganache is cool is to lukewarm :-)
Thank you so much for your kindness. Keep up the great work.
Jasmine Riccardi How did it turn out?Was the mirror glaze shiny?Xx
Thank you for asking this question, I've been scrolling for a while lol
What is touble thickned cream plz ?!!
Great dessert, I wonder will the glaze be still shiny if it sits in the fridge a couple of days? Thank you
Thank you. It will dull slightly but there will still be a bit of a shine :-)
Which cream has been used heavy cream or normal whipping cream
I think it would be better if you make brownie instead of rice and chocolate!
Hi there! Thanks for the great video! At 2:37 making the crispy chocolate base , do we need to temper the chocolate if we are using couverture chocolate?
Thank you!
No need to temper :-)
Hi hi hi!! As always, your creations are broken down into steps that anyone can follow. How could anyone NOT succeed with your excellent productions? May I ask where you find your little gold cake cards with the tabs on them? I've noticed the round and rectangular cards you've used under your beautiful creations. 😙❤🌻
Marian R thank you for the lovely feedback. I get the gold cake cards from my local party supply store.
Cupcake Savvy's Kitchen you're an angel! Thank you so much! I'll check my local party store. Blessings and hugs! 😙❤🌻
This looks amazing!!! P.s. Where did u get your stamp? 😉
fallenangel021402 thank you! You can find them on eBay.
i made this beautiful cake for my dads birthday and he absolutely loved it i just wanted to let you know that this recipe is amazing
Hello. This looks soooooo yummy and beautiful!!
Can I get a recipe please?
Can i add some salted butter for this recipe....... thanks for a wonderful video
Yes you can :-)
The base is too thick...and dense...this is not user friendly....
Wow this is so impressive. Can a beginner learn to cook these?
Danke für Deine wunderschönen Rezepte,
habe viel bei Dir gelernt, für die nächste große Feier sind diese Törtchen geplant, die Idee mit dem Stempel ist super und sry, dass ich in deutsch schreibe, mein englisch ist zu schlecht
Vielen Dank für Ihr schönes Feedback und Sie sind herzlich willkommen auf deutsch zu schreiben :-)
Amazing!! What is hot cream? Is that melted butter or yogurt or some kind of milk?? I don't know how to translate because we use that word for something else which I don't think this is.😊❤️
i feel like i need to drink a cup of milk when watching this video
Mine not glowing :( like yours
That's a shame :-( Did you follow the recipe exactly? Please post a pic on my FB page or tag me on Instagram so I can have a closer look for you and offer some tips.