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The Sweet Rebellion
เข้าร่วมเมื่อ 29 ส.ค. 2022
Hi, I'm Astrid. Food scientist, recipe developer, cookbook author and dessert addict!
The Sweet Rebellion is all about unapologetically sweet, decadent treats. My recipes vary from simple to showstopper - there is something sweet for any baker. My motto in life is: Food made with love should be eaten without guilt!
The Sweet Rebellion is all about unapologetically sweet, decadent treats. My recipes vary from simple to showstopper - there is something sweet for any baker. My motto in life is: Food made with love should be eaten without guilt!
How to make the Triple Chocolate Mousse Domes at home!
These Triple Chocolate Mousse Domes have a crunchy chocolate biscuit base, creamy milk chocolate mousse filling with a white chocolate ganache centre, and coated in a dark chocolate mirror glaze decorated with caramelised cacao nibs. Could you cram any more chocolate into one dessert?
I know what you're thinking! That these delicious Triple Chocolate Mousse Domes must be way too hard to make at home...
Well admittedly, this dessert is not something you can throw together at the last minute. But if you focus on one element at a time you'll see that it's totally doable! And each of the elements can be made in advance and simply assembled before serving.
* You will need:
- sugar thermometer
- 7cm diameter semi-sphere mould
- 4cm diameter semi-sphere mould
- 7cm cookie cutter
0:00 Intro
1:16 Chocolate cookie dough
2:14 Caramelised cocoa nibs
3:33 Chocolate Mousse
5:54 White Chocolate Ganache
6:42 Placing the ganache inside the mousse
7:10 Dark Chocolate Mirror Glaze
8:59 Baking the cookies/Crushing the cocoa nibs
10:14 Glazing and assembling
12:35 Outro
Full recipe:
thesweetrebellion.co.za/chocolate-mousse/
I know what you're thinking! That these delicious Triple Chocolate Mousse Domes must be way too hard to make at home...
Well admittedly, this dessert is not something you can throw together at the last minute. But if you focus on one element at a time you'll see that it's totally doable! And each of the elements can be made in advance and simply assembled before serving.
* You will need:
- sugar thermometer
- 7cm diameter semi-sphere mould
- 4cm diameter semi-sphere mould
- 7cm cookie cutter
0:00 Intro
1:16 Chocolate cookie dough
2:14 Caramelised cocoa nibs
3:33 Chocolate Mousse
5:54 White Chocolate Ganache
6:42 Placing the ganache inside the mousse
7:10 Dark Chocolate Mirror Glaze
8:59 Baking the cookies/Crushing the cocoa nibs
10:14 Glazing and assembling
12:35 Outro
Full recipe:
thesweetrebellion.co.za/chocolate-mousse/
มุมมอง: 810
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The yummiest, gooiest salted caramel recipe - no sugar thermometer required!
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The yummiest, gooiest salted caramel recipe - no sugar thermometer required!
Can we make Russian butter icing with margarine?
Thanks ❤
Love all your recipes. Would I be correct in saying that you are South African?
Can’t wait to try the chocolate version. Thank you for the great video!
Hope you like it!
I would like to make the Carmel one but didn't understand what type of Carmel you said. Is it one that I have to make first? Thanks for your time.
Hi there! In South Africa we can buy a ready-made caramel in a tin called Caramel Treat. If this is not available, you can use a thick ready-made caramel or dulce de leche :)
Looks amazing and delicious. Beats even make wanna bake 😄
Thank you! Hope you give them a try!
Hello dear, I want to know about the cream? 1. How can cream keep in the refrigerator? I mean the cream we made? 2. How can the cake after decorate can stand outside from in normal place?
Hi there! Yes, you can freeze the buttercream for up to 3 months however you will need to re-whip it before using
If it is a cool day then you can keep the cake on the counter, but otherwise it is best to store the cake in the fridge
I started drooling 🤤
Yay that’s what I was going for 😂
The Lemon Curd sounds so delicious 😋 Thanks for sharing 👍🏾
You’re welcome, thanks for following!
Thank you for sharing 👏🏽👏🏽👏🏽🥰😊🧁
You are so welcome 😊
How can i make the mint flavored
I haven’t tried this flavour but I would add a few drops of mint flavour or essence to the buttercream.
Tnx 4 sharing ❤
It’s my pleasure!
can i change the chocolate mousse into a white chocolate mousse with the same recipe?
Hi there, here is a recipe for a white chocolate version: thesweetrebellion.co.za/white-chocolate-mousse-domes-with-raspberry-gel-pistachio-sponge-and-a-red-mirror-glaze/
I’ve been told it’s a slightly thicker version of whipped cream, what do you think? Ive been looking for a buttercream that is close to whipped cream but stable, I’ve also been told ermine is, and I like how ermine isn’t too sweet, but I’m wondering which one do you thing is more whipped cream like, sweeter, and better, ermine or Russian, unless there’s another one you’d suggest.
Hi there. I think that Ermine buttercream is less sweet and more similar to a whipped cream than this
can u prep it to use the next day?how to proceed to use it then..need to whip again before use?Ty
Yes you can store this buttercream in the fridge for up to a week, but you’ll need to whip it again before using
can this be kept in the freezer and for how many time?Thanks
Hi there! Yes, you can freeze the buttercream for up to 3 months however you will need to re-whip it before using
❤❤❤👏👏👏👏🙏🏻
Thank you 😃
What would be the American version of tinned caramel
You could use Dulce de Leche 👌
Can the cake be refrigerated after decorating with this frosting ?
this is my question also?
Yes, absolutely 👍
Yes it can refrigerated afterwards 👍
I want to stick my finger through my monitor to get some to eat.
thanks mom it tasted good
Most welcome 😊
I always thought that anything with raw eggs in it had to be cooked/baked, because of raw eggs that cause sickness??
Hi there. It is quite rare to get Salmonella from eating raw eggs as they are washed and sanitized during processing. However if you are at all concerned you can buy pasteurised eggs, or even pasteurise them yourself!
Ohhhh I’m going to have to try these
Please do! I just know you’re gonna love them 😃
I've seen tutorials that use twice the amount of butter, how would that work too
Yes I tried that but I found it tasted too much like butter and wasn’t sweet enough!
whats a tinned caramel??can i use all caramel condensed milk ?also is it stable for 4 layer cake to fill and frost it?thanks!
Hi! This is tinned caramel. You can make as me your own by boiling condensed milk. Or use any other thick salted caramel (not salted caramel sauce). I would say it is as stable as American buttercream - good for piping and layer cakes but not very heat stable. recipeswithlove.co.za/products/caramel-treat
ah thanks.we do have already store bought caramel sweetened condensed milk so i will ty that @@thesweetrebelliontv
@thesweetrebelliontv hi Is it possible to add a stabilizer to assist with warmer days?
Caramel and buttercream.
That’s also a great combo 😋
Can this recipe be halved or used for cupcakes? 😄
Hi there! Yes you can halve the recipe but then you’ll need 1.5 eggs 🫤. If I want a smaller cake I normally make 2/3rds of the recipe 👍. It works great for cupcakes too!
I am going to try chocolate flavoured one. All the flavours look delicious yummy.❤
Thank you! The chocolate one is so yum. I think you’ll love it!
Thank you so much! I will be making all of these ❤❤❤
You are so welcome! Would love your feedback if you try the recipe :)
Don't know grams
What unit of measure would you prefer, I’ll convert it for you?
Google it
Thank you for the recipe. Can i use spreadable cream cheese to this recipe and if yes, then how much should I add?
Hi there, thanks for watching! Yes, you can add full fat cream cheese at room temperature (250g butter, 100g cream cheese, 190g condensed milk, 5ml vanilla). Whip the butter and cream cheese each separately first, then beat together before adding the condensed milk 😃
Thanks ❤
You're welcome 😊
Thank you from Finley NSW Australia
Thanks for watching! 😊
Is that 2 sticks of butter?
It’s just slightly more, 2 sticks plus 2 tablespoons of butter 🧈
Can Butter be substituted with margarine because where I am ,butter is extremely expensive to use
I haven’t tried it with margarine, but I’d say you could substitute up to half of the butter at the most. More than that and it will affect the flavour! Good luck and let me know how it works out :)
Wow you talk so much in this video. Like i hope you don't think we're complete idiots.
I try to cover everything so that the recipe works out well for you!
Hi...how stable is this buttercream? Does it hold its shape to pipe flowers or petals
I would say it’s as stable as American buttercream. It holds its shaped when piped, but is not very heat stable
Thanks! Looks delicious😋from mara will prepare 😊👋🦼🙋♀️💃😋🧁
Thank you! Hope you enjoy ☺️
Sweeten condensed milk, or plain condensed milk?
Sweetened condensed milk :)
Important to specify!
can this be made with shortening?
I haven’t tried it myself but I have come across other recipes that replace half the butter with shortening. If you try it I’d love to know how it turns out!
Hi is this recipe stable like American buttercream?
Yes, I would say it is equal in stability to American Buttercream. It pipes and holds beautifully but is not very heat-stable
😊
❤️😃❤️
uau e uma delícia ❤❤❤😮
Thank you!
This looks amazing..excellent for where I live ( we have pecan trees everywhere) This will go will go great with a cup of coffee..Just subbed❤
Oh yay, lucky you! The perfect treat with a cup of coffee ☕️. Thanks for subscribing ❤️🙏
Hello, very interesting recipe, thank you for sharing, friendly like, good luck and all the best😍😍🤗🤗
Thank you so much 😊
Thanks for the Christmas day breakfast idea 🤤
You’re welcome 😊. Send me a pic 😃
Where is the recipe please??
Hi there, it’s in the caption if you scroll down :)
من مصر from EGYPT
Hi!
شكرآ جزيلآ على الوصفة ممكن استبدل الكريمة ب حليب كامل الدسم
I haven’t tried that, will give it a go
Why do you use unsalted butter then add salt to it? Every video I watch does the same any reason why? Thanks
I like to control how much salt I add - using salted butter in buttercream ends up just a bit too salty for my taste!
@@thesweetrebelliontvcan I use margarine instead of butter
Because each brand of salted butter has different amounts of salt in it, doing it this way lets you control the amount of salt you put into your recipe