Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping
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- Опубликовано: 29 мар 2017
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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
EQUIPMENT/INGREDIENTS: (Affiliate)
Wax Seal Stamp: amzn.to/3iBwYVv
Mini Gold Cake Board: amzn.to/2Y8IKx7
Pyrex Bowl: amzn.to/2KRobfS
Spatula: amzn.to/2xbbw5n
Hand Mixer: amzn.to/2GNqNJ6
Cooling Rack: amzn.to/2KSMOZP
Piping Bag: amzn.to/2IMnN1L
Piping Tip: amzn.to/2xefv11
Dome Mould: amzn.to/3sRieqf
Angled Spatula: amzn.to/2KQLDd8
Sheet Pan: amzn.to/3paZaAY
Circle Cutters: amzn.to/2KDgiQG
Wire Whisk: amzn.to/2s6THzD
Squeeze Bottle (similar): amzn.to/2IKnys4
Super Gold Lustre Dust: amzn.to/2LsD1L7
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
www.allrecipes.com/article/cu...
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#Entremet #MirrorGlaze #ChocolateMousse 
Хобби
Loved that you gave us the recipe. Thanks.
The mirror glaze recipe is bomb. I tried it. Thankyou ❤️
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.
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!
Mmm, this looks easy enough for me to try now. Thanks for the inspiration!
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
OMG I love your video! Thanks so much for sharing 😍 !!
tried your recipe yesterday and came out so nice and yummy thank you
Thanks for the recipe I just made the mousse for a big cake and will mirror glaze tomorrow
Amazing. Plain and simple.
cultusdeus thank you!
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 ?😅
That's beyond amazing thank you for sharing 👏🏻👌🏻
Thank you and you're welcome! :-)
i made the mirror glaze for a mousse cake instead and it was so tasty and looked amazing, really easy recipe to follow
Fabulous!
You are amazing! I love your work! Thank you very much for sharing your recipe
You are very welcome :-)
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
I have to try them this weekend 🥰
Beautiful!
Looks amazing!!!
Wow!!!
Soooooooo beautiful!!!
Thank you :-)
Amazing recipe👍beautiful work
Finally found something fancy but eggless dessert!! Thank you❤
this cake is soo beautiful you are the best, this is a true
your videos make me feel relax thank you
That's great! :-)
What an amazing art without using eggs ..Thumbs up
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 :-)
Beautiful!!
Thanks Bernadine! :-)
Wow amazing
Such a great work... How neatly you did every single thing was amazing ... Thank you so much.. 😊
Thank you for the lovely feedback :-)
😍 Wow! Looks so yummy! Thanks!
You're welcome :-)
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! :-)
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?
Amazing ! thank you for this wondeful recipe
Mes Recettes Rapides thank you!
Please recipe
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 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.
Love the little chocolate monogram disc idea so much that I ordered a few stamps to make my own. I wasn't doing it correctly so came back to watch your video and realized I was putting down way to much chocolate. I'm looking forward to trying again with less chocolate as this adds such a classy and personal touch :)
Jamie T how fabulous! Also, the stamp must be completely frozen and very very cold at all times so keep it on ice for as long as possible before stamping each piece. Good luck!
Thank you so much for sharing your recipe with us it's a pleasure to follow you good luck ❤❤
Thank you for your kind words :-)
Cupcake Savvy's Kitchen you are welcome chef you are a genius 🙏👌🙂
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
great work, will try to do. thank you very much
You're welcome. Good luck :-)
PERFECTION
Thanks! :-)
Great channel, thank you 🙏
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 :-)
Excellent
Followed for the ingenious use of the stamp!
iChillypepper how fabulous!
Wow amazing !
Thank you :-)
This video is so impressive!
Thank you!
Thanks, very nice!
You're welcome! :-)
I like chocolate 😍 very good
Amazing Thank you
Thanks!
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?
Gorgeous 😍
Thank you!
Thank you so much!!
You're welcome :-)
Arte na docuras tela de sabores ,com carinho.amor
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!
Beautiful
Thank you!
Just beautiful. 👍
Thank you :-)
Bellissima!!!!
Grazie!
I’m excited!!
kwincy smith how fabulous!
this channel is the literal cure for my depression
Welcome! I’m so pleased it makes you happy :-)
Wowww i adored your Chanel .great work
sabah cha thank you! :-)
Am looking to this way for long time😍 thank you soooo much big love from sudan 😍😍😍
Nadia Arbab welcome! I’m so happy you like it! :-)
there no words for you. you are really awesome
You are far too sweet! Thank you :-)
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.
Very good .... Thanks for your
You're welcome.
Hi very nice mousse cake wish you
ماشاءالله عليك اختي جميل جدا
Такая вкуснятина! молодцы , всегда!!!Да еще и красота!
огромное спасибо :-)
OH MY LOUDLY 😍😋
Thanks!
Very good
I love all the chocolate desserts.
But it's really, really pretty.😍😍
Thank you!
amazing deserts
Thank you!
The Ultimate Best Dessert is perfect and extremely tasty 🍰😋😍👌.
Wonderful in like the way y assembly
Thank you!
ممكن سؤال تلك كريمة ماهي هل هي كريمة شونتييه ؟
وكذلك ذلك فشار step n2 على مااظن ؟ اللي خلطها مع شوكلاطة وجطها في صينية ودخلها ثلاجة
Hi great vid and recipes....can the ganache mousse be changed to milk choc, white choc or 53- 56% choc ?
와진짜 신기하다... 도장같은거도 저렇게 쓰는구나.
베이킹초보 아이디어 얻고갑니다
Thanks for the video! How to store these after adding the mirror glaze and base? Do they get soft in the fridge? Also, can I add gelatin to the mousse so it’s firmer and resists more to temperatures? Thank you!!
Genius!
Roh L thanks! :-)
Wow
Thank you
You’re welcome!
so yummy that i want to eat it so badly
Fantazija
Super !!
Thank you!
عاشت الأيادي روعه 👍👍👍👍
شكرا
That is just mind blowing
Thank you :-)
@@CupcakeSavvysKitchen welcome
that looks PHENOMENAL!!!!!!!!! is there something i can use to sub gelatine?
Wow so tasty I want it
It was very tasty! Thanks for watching :-)
Good job Chef.
Thank you :-)
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.
وصفة شهية
Brilliant
Thank you :-)
Ur videos are vv satisfying :)
Thank you :-)
Wow 😳😳😳😳😍😍😍😍 thanks
katalina Rizzo you're welcome! :-)
amazing～！
Thank you :-)
WOW WOOW WOOOW! Chocoholic's DREAM!!
I know, right! :-)
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 :-)
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 :-)
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.
Is WOOOW
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 there, I was wondering what is the bloom of the gelatin you use in the glazing?
I follow your channel I just want to say you are great👍 your recipe are amazing 😀