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
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
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!
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!
Hi... tried out this,recipe for my hubby's bday and I should tell you that it came out perfectly pretty. I used choc brownies as base with an added choc syrup.
@@CupcakeSavvysKitchen What size is the cookie cutter? I saw the mold is 2.75 inches... Should the cutter be 2.75 inches too, or a little bigger? The one you linked on amazon doesn't seem to have that size.
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?
Very Nice.... I lime your suggestion for using a brownie base.. Thinking this would work much better for guest/customers as would have more give than the stiffer rice/choc base..
Yes, I agree totally! If I went with the crispy base again, I would use a firm ganache. The introduction of cream would make it a lot easier to cut through.
Cupcake Savvy's Kitchen ... well ... it is an impressive work you did there.. hope to one day try my hand at a few of these techniques.. thanks for your video..
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
Love the recipe! Thanks for sharing such easy to follow instructions! Attempting it right now actually. Im just wondering the mousse needs to set overnight in the refrigerator or the fridge??? please help!
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 ;-)
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.
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!
The cup desserts can be transported in a cupcake box with the inserts to stop them falling over. With these ones, it would help to put a non slip mat at the bottom of your container :-)
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.
Hi! These look absolutely amazing! I can't wait to try to make them. Once you've assembled everything together, how long must you wait for the domes to thaw out before you can eat it?
I am addicted to watching the videos of these amazing desserts! I made the mousse domes last night so they are ready to glaze. Can I glaze all of them and keep them in the fridge or will they melt/dull. Or do I need to glaze the day I want them? Thanks
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!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
i made the mirror glaze for a mousse cake instead and it was so tasty and looked amazing, really easy recipe to follow
Fabulous!
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.
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 ?😅
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
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!
Hi... tried out this,recipe for my hubby's bday and I should tell you that it came out perfectly pretty. I used choc brownies as base with an added choc syrup.
How fabulous! I'm thrilled! Thanks for posting.
I LOVE that you provided link to purchase equipments. So thorough! Really want to make this :)
eilly yang thank you! I do hope you make it! It really is as easy as it looks!
@@CupcakeSavvysKitchen What size is the cookie cutter? I saw the mold is 2.75 inches... Should the cutter be 2.75 inches too, or a little bigger? The one you linked on amazon doesn't seem to have that size.
this cake is soo beautiful you are the best, this is a true
What an amazing art without using eggs ..Thumbs up
Beautiful
Thank you!
Такая вкуснятина! молодцы , всегда!!!Да еще и красота!
огромное спасибо :-)
Amazing. Plain and simple.
cultusdeus thank you!
loved the recipe it looks to yummy i cant wait to try this recipe thanks a lot for this
thank you for ur hard work
tried your recipe yesterday and came out so nice and yummy thank you
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?
Wow!!!
Soooooooo beautiful!!!
Thank you :-)
your videos make me feel relax thank you
That's great! :-)
Loved that you gave us the recipe. Thanks.
I like chocolate 😍 very good
That is just mind blowing
Thank you :-)
@@CupcakeSavvysKitchen welcome
Wowww i adored your Chanel .great work
sabah cha thank you! :-)
Good job Chef.
Thank you :-)
Wow amazing
This video is so impressive!
Thank you!
Amazing recipe👍beautiful work
amazing deserts
Thank you!
Arte na docuras tela de sabores ,com carinho.amor
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 :-)
that looks PHENOMENAL!!!!!!!!! is there something i can use to sub gelatine?
great work, will try to do. thank you very much
You're welcome. Good luck :-)
Hi very nice mousse cake wish you
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 :-)
The Ultimate Best Dessert is perfect and extremely tasty 🍰😋😍👌.
Wow 😳😳😳😳😍😍😍😍 thanks
katalina Rizzo you're welcome! :-)
Very good .... Thanks for your
You're welcome.
Thanks for the recipe I just made the mousse for a big cake and will mirror glaze tomorrow
this channel is the literal cure for my depression
Welcome! I’m so pleased it makes you happy :-)
there no words for you. you are really awesome
You are far too sweet! Thank you :-)
Excellent
Followed for the ingenious use of the stamp!
iChillypepper how fabulous!
Just beautiful. 👍
Thank you :-)
Thank you
You’re welcome!
You are amazing! I love your work! Thank you very much for sharing your recipe
You are very welcome :-)
😍 Wow! Looks so yummy! Thanks!
You're welcome :-)
Amazing Thank you
Thanks!
Beautiful!
Mmm, this looks easy enough for me to try now. Thanks for the inspiration!
Thank you! I was looking for ideas for passover dessert and now I found it! As you do not use any flour this is perfect 👌 thank you!!
Fabulous! :-)
Cupcake Savvy's Kitchen hi,
What's the caramel you list made of? Just sugar and water or like tofi with some cream?
You can use any caramel you like, home made or canned or you can leave it out altogether if you like :-)
Amazing ! thank you for this wondeful recipe
Mes Recettes Rapides thank you!
Please recipe
WOW WOOW WOOOW! Chocoholic's DREAM!!
I know, right! :-)
Thank you so much!!
You're welcome :-)
Wow this is so impressive. Can a beginner learn to cook these?
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.
PERFECTION
Thanks! :-)
Very nice
👍👍👍👍👍
Najma Khatoon thank you
Hello wonderful video can you tell me the brand of chocolate discs that you use
The mirror glaze recipe is bomb. I tried it. Thankyou ❤️
Very good
Super !!
Thank you!
well this is a FANTASTIC tutorial, so well put together and easy to follow with impressive results ! awesome !!!
Thank you for the lovely feedback and for taking the time to post it :-)
yeah, I loved it too! just wonderin how anyone could dislike it... smh
Spread Some Love! Awwwww thanks! :-)
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.
Whoo nice presentation
Thank you :-)
Such a great work... How neatly you did every single thing was amazing ... Thank you so much.. 😊
Thank you for the lovely feedback :-)
so yummy that i want to eat it so badly
Thanks, very nice!
You're welcome! :-)
Very Nice.... I lime your suggestion for using a brownie base.. Thinking this would work much better for guest/customers as would have more give than the stiffer rice/choc base..
Yes, I agree totally! If I went with the crispy base again, I would use a firm ganache. The introduction of cream would make it a lot easier to cut through.
Cupcake Savvy's Kitchen ... well ... it is an impressive work you did there.. hope to one day try my hand at a few of these techniques.. thanks for your video..
ماشاءالله عليك اختي جميل جدا
I love all the chocolate desserts.
But it's really, really pretty.😍😍
Thank you!
Looks amazing!!!
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 :-)
Love the recipe! Thanks for sharing such easy to follow instructions! Attempting it right now actually. Im just wondering the mousse needs to set overnight in the refrigerator or the fridge??? please help!
OMG I love your video! Thanks so much for sharing 😍 !!
I’m excited!!
kwincy smith how fabulous!
Can i add some salted butter for this recipe....... thanks for a wonderful video
Yes you can :-)
Brilliant
Thank you :-)
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?
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.
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 :-)
Any ideas on how I would transport these or the shot glass/cup dessert recipes ? Thinking of bringing them to an office party
The cup desserts can be transported in a cupcake box with the inserts to stop them falling over. With these ones, it would help to put a non slip mat at the bottom of your container :-)
Cupcake Savvy's Kitchen , I see , do you know how Long this would last without refrigaration ?? thank you so much!
Very very nice
Thank you :-)
Hi there! Where did you get the rice bubbles?
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
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!
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 :-)
Hi! These look absolutely amazing! I can't wait to try to make them. Once you've assembled everything together, how long must you wait for the domes to thaw out before you can eat it?
I love your receipi
Thank you! :-)
Nice
Love your videos
Thanks so much :-)
I am addicted to watching the videos of these amazing desserts! I made the mousse domes last night so they are ready to glaze. Can I glaze all of them and keep them in the fridge or will they melt/dull. Or do I need to glaze the day I want them? Thanks
Shannon McClure you can glaze them all and refrigerate. Good luck!
@@CupcakeSavvysKitchen thanks for your reply! How long do they last in the refrigerator please?
Shannon McClure 2 days will be fine.
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!
Simply divine......
Any substitute for gelatin
You can use agar agar but the preparation process will be totally different. It's not something I have done before so you may need to Google it.
Hi great vid and recipes....can the ganache mousse be changed to milk choc, white choc or 53- 56% choc ?
good job
Thanks :-)
عاشت الأيادي روعه 👍👍👍👍
شكرا
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.
Beautiful!!
Thanks Bernadine! :-)
😍😍😍 so love it...👏👏👏👌😊😘
Thank you :-)
Genius!
Roh L thanks! :-)
Can i use all purpose cream?
Lei Yah it needs a cream that can be whipped.
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
Always creative .. The question of dark chocolate does not need glucose in order to acquire the gloss contrary to white chocolate is not it
In this case, I didn't use it and I was very happy with the gloss :-)
فخر عمار I actually made the glaze recipe and in my opinion is way too much cacao powder. I use chocolate water sugar and gelatine.