Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping
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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
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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
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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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MUSIC:
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#Entremet #MirrorGlaze #ChocolateMousse - แนวปฏิบัติและการใช้ชีวิต
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Loved that you gave us the recipe. Thanks.
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 :-)
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 th-cam.com/play/PLKwc-pEBWMUNnA5yGPKc9jJSEmLPekjbT.html
The mirror glaze recipe is bomb. I tried it. Thankyou ❤️
Mmm, this looks easy enough for me to try now. Thanks for the inspiration!
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 ?😅
OMG I love your video! Thanks so much for sharing 😍 !!
Thanks for the recipe I just made the mousse for a big cake and will mirror glaze tomorrow
i made the mirror glaze for a mousse cake instead and it was so tasty and looked amazing, really easy recipe to follow
Fabulous!
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
You are amazing! I love your work! Thank you very much for sharing your recipe
You are very 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! :-)
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 :-)
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.
Amazing. Plain and simple.
cultusdeus thank you!
That's beyond amazing thank you for sharing 👏🏻👌🏻
Thank you and you're welcome! :-)
Wow!!!
Soooooooo beautiful!!!
Thank you :-)
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!
Finally found something fancy but eggless dessert!! Thank you❤
I have to try them this weekend 🥰
Beautiful!
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 🙏👌🙂
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?
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!
What an amazing art without using eggs ..Thumbs up
Amazing ! thank you for this wondeful recipe
Mes Recettes Rapides thank you!
Please recipe
Looks amazing!!!
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 :-)
Such a great work... How neatly you did every single thing was amazing ... Thank you so much.. 😊
Thank you for the lovely feedback :-)
Beautiful!!
Thanks Bernadine! :-)
Amazing recipe👍beautiful work
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?
this cake is soo beautiful you are the best, this is a true
your videos make me feel relax thank you
That's great! :-)
😍 Wow! Looks so yummy! Thanks!
You're welcome :-)
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 TH-cam labor but unfortunately it has been a while ;-)
Maths With Jacob is this a cold desert ? In what temperature should be served?
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!
great work, will try to do. thank you very much
You're welcome. Good luck :-)
PERFECTION
Thanks! :-)
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
I love all the chocolate desserts.
But it's really, really pretty.😍😍
Thank you!
Beautiful
Thank you!
Wow amazing
Followed for the ingenious use of the stamp!
iChillypepper how fabulous!
Wow amazing !
Thank you :-)
Gorgeous 😍
Thank you!
Hi great vid and recipes....can the ganache mousse be changed to milk choc, white choc or 53- 56% choc ?
Great channel, thank you 🙏
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!!
Just beautiful. 👍
Thank you :-)
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 😀
Amazing Thank you
Thanks!
Wowww i adored your Chanel .great work
sabah cha thank you! :-)
Thank you so much!!
You're welcome :-)
Thanks, very nice!
You're welcome! :-)
That is just mind blowing
Thank you :-)
@@CupcakeSavvysKitchen welcome
Excellent
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! :-)
I’m excited!!
kwincy smith how fabulous!
Genius!
Roh L thanks! :-)
This video is so impressive!
Thank you!
there no words for you. you are really awesome
You are far too sweet! Thank you :-)
Такая вкуснятина! молодцы , всегда!!!Да еще и красота!
огромное спасибо :-)
OH MY LOUDLY 😍😋
Thanks!
The Ultimate Best Dessert is perfect and extremely tasty 🍰😋😍👌.
Bellissima!!!!
Grazie!
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
Very good .... Thanks for your
You're welcome.
amazing deserts
Thank you!
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 :-)
Arte na docuras tela de sabores ,com carinho.amor
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 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 :-)
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.
this channel is the literal cure for my depression
Welcome! I’m so pleased it makes you happy :-)
u r amazing I love what you've done thank u soooo much. if I do it for my mom I have to replace the base the crispy base is too hard for her to eat so what do u recommend me ?.
A chocolate brownie would be yummy! :-)
Cupcake Savvy's Kitchen thank u.
that looks PHENOMENAL!!!!!!!!! is there something i can use to sub gelatine?
I like chocolate 😍 very good
Hello. Your work is consistently amazing. Great job! Huge fan of what you do. I tried mixing the mousse with the lukewarm melted chocolate and the whipping cream but it separated. Any tips? Thanks.
Thank you! Ouch! That's a temperamental mix BUT it's worth persisting with it because it's such an easy silky smooth velvety mousse....There is a point where you need to STOP mixing because it will separate beyond that...take it to the point where it is thick then STOP! You will see the mix beginning to slowly change and slightly "break" if you stop at that point or slightly before that, it will be ok but don't go beyond that! Good luck :-)
Cupcake Savvy's Kitchen thank you. I think I got a little too crazy with my mixer. I’ll try it again. Keep up the good work! xx
Super !!
Thank you!
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 :-)
Good job Chef.
Thank you :-)
Hi very nice mousse cake wish you
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..
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.
Fantazija
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.
amazing～！
Thank you :-)
Brilliant
Thank you :-)
Great video! Easy to understand and follow 😃 would you recommend if I add some baileys to the chocolate dome or the glaze (which one you recommend?)? Or will it ruin the taste? Thanks
I would probably add it to the dome...delicious! :-)
thanks! will try it definitely :)
Wow wow wow. Amazing. Im addicted to your videos. Everything looks so perfect. Cannot wait to try it out, hope mines half as good as urs :)
Thanks Wendy! All the recipes are easy to do, I am sure yours will be a success! :-)
Once the mirror glaze is poured how do you best store the domes? To make sure the mousse is defrosted and everything still stays intact? Trying to plan glaze to serving. Thanks !
와진짜 신기하다... 도장같은거도 저렇게 쓰는구나.
베이킹초보 아이디어 얻고갑니다
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 th-cam.com/video/KuMNdU2WYJM/w-d-xo.html
Amazing 😍
Thank you :-)
💋💋
Hello wonderful video can you tell me the brand of chocolate discs that you use
Hi savvy dear, i love ur recipe very. much. But i have a small confusion in step 1. Can i use whipped cream as heavy cream. And store it in fridge or freezer
Very good
Wow so tasty I want it
It was very tasty! Thanks for watching :-)