Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping

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  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 812

  • @jillkane349
    @jillkane349 3 ปีที่แล้ว +4

    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.

  • @rowbis1362
    @rowbis1362 3 ปีที่แล้ว +4

    i made the mirror glaze for a mousse cake instead and it was so tasty and looked amazing, really easy recipe to follow

  • @priyarajesh9396
    @priyarajesh9396 หลายเดือนก่อน +1

    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
      @CupcakeSavvysKitchen  หลายเดือนก่อน

      How fabulous! I'm thrilled! Thanks for posting.

  • @ForestLofi
    @ForestLofi 5 ปีที่แล้ว +66

    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!

    • @saidaelharfi8517
      @saidaelharfi8517 3 ปีที่แล้ว

      E

    • @aichitoshiki1321
      @aichitoshiki1321 2 ปีที่แล้ว

      That is REALLY IMPRESSIVE

    • @knifecameraction49
      @knifecameraction49 2 ปีที่แล้ว +1

      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!

  • @frakturobsession6044
    @frakturobsession6044 7 ปีที่แล้ว +4

    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

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว +2

      Thank you so much for the lovely feedback :-)

    • @enzomestrini
      @enzomestrini ปีที่แล้ว

      What countities grams of evrrything plz ?😅

  • @Prazzie
    @Prazzie 7 ปีที่แล้ว +2

    I just ordered dome silicone moulds yesterday and today this video is up. Perfect! Thank you.

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว +1

      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

  • @pciedelciern1747
    @pciedelciern1747 2 ปีที่แล้ว

    this cake is soo beautiful you are the best, this is a true

  • @cultusdeus
    @cultusdeus 7 ปีที่แล้ว +1

    Amazing. Plain and simple.

  • @lillpingguo
    @lillpingguo 5 ปีที่แล้ว +1

    I LOVE that you provided link to purchase equipments. So thorough! Really want to make this :)

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  5 ปีที่แล้ว

      eilly yang thank you! I do hope you make it! It really is as easy as it looks!

    • @lillpingguo
      @lillpingguo 5 ปีที่แล้ว

      @@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.

  • @allusionsbanter4487
    @allusionsbanter4487 2 ปีที่แล้ว

    tried your recipe yesterday and came out so nice and yummy thank you

  • @roombfthelmala3349
    @roombfthelmala3349 2 ปีที่แล้ว +1

    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

    • @RM-im8ld
      @RM-im8ld ปีที่แล้ว

      Hello. This looks soooooo yummy and beautiful!!
      Can I get a recipe please?

  • @May-mb6wh
    @May-mb6wh ปีที่แล้ว

    What an amazing art without using eggs ..Thumbs up

  • @staffordnabana1502
    @staffordnabana1502 2 ปีที่แล้ว +1

    this channel is the literal cure for my depression

  • @jessicalitt6754
    @jessicalitt6754 2 ปีที่แล้ว

    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

  • @makydagreen4
    @makydagreen4 2 ปีที่แล้ว +1

    This video is so impressive!

  • @gracamedeiros2364
    @gracamedeiros2364 7 ปีที่แล้ว +1

    Wow!!!
    Soooooooo beautiful!!!

  • @АннаКулик-р9к
    @АннаКулик-р9к 7 ปีที่แล้ว +1

    Такая вкуснятина! молодцы , всегда!!!Да еще и красота!

  • @c.farmer2918
    @c.farmer2918 5 ปีที่แล้ว +1

    Beautiful

  • @tiffanywilson2485
    @tiffanywilson2485 ปีที่แล้ว

    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?

  • @sweets293
    @sweets293 4 ปีที่แล้ว +1

    That is just mind blowing

  • @khushboodhoot5709
    @khushboodhoot5709 7 ปีที่แล้ว +1

    These look stunning! One question though. You put the chocolate mousse domes in the fridge or refrigerator after Step 1? Thanks

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      They need to be fully frozen when glazing so I put them in the freezer overnight.

  • @timothyjackgoetze9231
    @timothyjackgoetze9231 3 ปีที่แล้ว +1

    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?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  3 ปีที่แล้ว

      The brand of knife is Wiltshire. It's an Australian brand :-)

  • @khushboodhoot5709
    @khushboodhoot5709 7 ปีที่แล้ว +4

    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?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว +1

      khushboo dhoot as long as they are refrigerated they will be fine. The Glaze may dull slightly.

  • @Ghada.movies
    @Ghada.movies 4 ปีที่แล้ว

    I like chocolate 😍 very good

  • @allison3899
    @allison3899 2 ปีที่แล้ว +1

    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.

  • @marvinm8446
    @marvinm8446 2 ปีที่แล้ว +1

    The Ultimate Best Dessert is perfect and extremely tasty 🍰😋😍👌.

  • @sindhud2351
    @sindhud2351 7 ปีที่แล้ว +1

    wow!!! but I have a question once the glaze is done ie once the cake is completed, should we refrigerate or leave it outside?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว +1

      Sindhu D it's best to refrigerate till thawed and ready eat :-)

  • @Mokambigai
    @Mokambigai 7 ปีที่แล้ว +1

    Any ideas on how I would transport these or the shot glass/cup dessert recipes ? Thinking of bringing them to an office party

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      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 :-)

    • @Mokambigai
      @Mokambigai 7 ปีที่แล้ว

      Cupcake Savvy's Kitchen , I see , do you know how Long this would last without refrigaration ?? thank you so much!

  • @zamitiz11
    @zamitiz11 7 ปีที่แล้ว +1

    Wow 😳😳😳😳😍😍😍😍 thanks

  • @JohannaWikstedt
    @JohannaWikstedt 2 ปีที่แล้ว

    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 !

  • @rogerdixon3677
    @rogerdixon3677 7 ปีที่แล้ว +1

    Good job Chef.

  • @Anon8126
    @Anon8126 6 ปีที่แล้ว +3

    Thanks so much for the recipes. Can I ask how you prepared the piped caramel? thank you

  • @yourdailybread8611
    @yourdailybread8611 ปีที่แล้ว

    Hello wonderful video can you tell me the brand of chocolate discs that you use

  • @somonebaka
    @somonebaka 7 ปีที่แล้ว +2

    your videos make me feel relax thank you

  • @ΙωάνναΧαραλαμπιδου-δ2κ
    @ΙωάνναΧαραλαμπιδου-δ2κ 4 ปีที่แล้ว

    Loved that you gave us the recipe. Thanks.

  • @charlenechin6723
    @charlenechin6723 7 ปีที่แล้ว +1

    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!

  • @cherylburke52
    @cherylburke52 5 ปีที่แล้ว +1

    WOW WOOW WOOOW! Chocoholic's DREAM!!

  • @susuhabibi
    @susuhabibi 2 ปีที่แล้ว

    that looks PHENOMENAL!!!!!!!!! is there something i can use to sub gelatine?

  • @ummuibrahim4437
    @ummuibrahim4437 7 ปีที่แล้ว +2

    great work, will try to do. thank you very much

  • @johaljohal4483
    @johaljohal4483 6 ปีที่แล้ว +3

    there no words for you. you are really awesome

  • @PolarBear-mj9wt
    @PolarBear-mj9wt 6 ปีที่แล้ว +2

    Hi! If i put gelatine into the mousse to make sure it sets. How many sheets/teaspoon will I need?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  6 ปีที่แล้ว +1

      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.

    • @PolarBear-mj9wt
      @PolarBear-mj9wt 6 ปีที่แล้ว

      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 :]

    • @PolarBear-mj9wt
      @PolarBear-mj9wt 6 ปีที่แล้ว

      Cupcake Savvy's Kitchen I mix the gelatine in when mixing the melted chocolate?

  • @jasminericcardi
    @jasminericcardi 7 ปีที่แล้ว +2

    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?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      The cream is chilled and the ganache is cool is to lukewarm :-)

    • @jasminericcardi
      @jasminericcardi 7 ปีที่แล้ว +1

      Thank you so much for your kindness. Keep up the great work.

    • @Zumi5283
      @Zumi5283 7 ปีที่แล้ว

      Jasmine Riccardi How did it turn out?Was the mirror glaze shiny?Xx

    • @3v1taA
      @3v1taA 2 ปีที่แล้ว

      Thank you for asking this question, I've been scrolling for a while lol

  • @_shumingming
    @_shumingming 5 ปีที่แล้ว +2

    I love all the chocolate desserts.
    But it's really, really pretty.😍😍

  • @Mozz_ica
    @Mozz_ica 2 ปีที่แล้ว

    As the mousse is frozen for the mirror glaze, does it thaw ok. Best way to thaw?

  • @pr2887
    @pr2887 2 ปีที่แล้ว

    Hi there! Where did you get the rice bubbles?

  • @TheShinik
    @TheShinik 3 ปีที่แล้ว

    Thanks for the recipe I just made the mousse for a big cake and will mirror glaze tomorrow

  • @almirashpilskaya3679
    @almirashpilskaya3679 4 ปีที่แล้ว +1

    What would the proportions be to make the mousse with White chocolate instead?

  • @logicalnetwork1611
    @logicalnetwork1611 2 ปีที่แล้ว

    Wow this is so impressive. Can a beginner learn to cook these?

  • @TheFireValkyrie
    @TheFireValkyrie 7 ปีที่แล้ว +1

    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

  • @genniethatsme
    @genniethatsme 3 ปีที่แล้ว

    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.

  • @leiyah8809
    @leiyah8809 6 ปีที่แล้ว +1

    Can i use all purpose cream?

  • @natalieblackburn409
    @natalieblackburn409 5 ปีที่แล้ว +2

    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

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  5 ปีที่แล้ว

      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.

  • @semdemnemx1659
    @semdemnemx1659 7 ปีที่แล้ว +1

    I just discovered your channel and really like your videos. Where do you get the boards for these desserts from? I noticed the same kind f boards only rectangular in the other glazed mousse video.

  • @joenamorado6372
    @joenamorado6372 7 ปีที่แล้ว +1

    Just beautiful. 👍

  • @foreilangu8040
    @foreilangu8040 3 ปีที่แล้ว +1

    for choco glaze mirror, can i replace thicken cream by whipped cream??

  • @manoshivora8236
    @manoshivora8236 3 ปีที่แล้ว

    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!

  • @shannonmcclure7727
    @shannonmcclure7727 5 ปีที่แล้ว +1

    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

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  5 ปีที่แล้ว

      Shannon McClure you can glaze them all and refrigerate. Good luck!

    • @shannonmcclure7727
      @shannonmcclure7727 5 ปีที่แล้ว +1

      @@CupcakeSavvysKitchen thanks for your reply! How long do they last in the refrigerator please?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  5 ปีที่แล้ว

      Shannon McClure 2 days will be fine.

  • @jyotisharma-fi1to
    @jyotisharma-fi1to 4 ปีที่แล้ว

    Which cream has been used heavy cream or normal whipping cream

  • @deneishaamberglenn848
    @deneishaamberglenn848 7 ปีที่แล้ว +1

    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

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      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

  • @jakehuang1211
    @jakehuang1211 7 ปีที่แล้ว +1

    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?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      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 :-)

  • @bettytebib7066
    @bettytebib7066 7 ปีที่แล้ว +1

    where can i get the gold powder, also what is it called, your work is very good

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว +1

      You can get the Edible Gold Luster Dust online or at your local Cake Decorating Supply Store :-)

    • @bettytebib7066
      @bettytebib7066 7 ปีที่แล้ว +1

      thanks, just found it on amazon.

  • @ayeshakhanam4449
    @ayeshakhanam4449 7 ปีที่แล้ว +4

    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

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      I would love to know how it goes! Yes, I will try it with a brownie base next time as well :-)

  • @93karpalo
    @93karpalo 5 ปีที่แล้ว +2

    looks delicious, but that rice krispie base looks a bit hard. A brownie base migth be a bit softer?

  • @bradkneale7580
    @bradkneale7580 5 ปีที่แล้ว +2

    Hi great vid and recipes....can the ganache mousse be changed to milk choc, white choc or 53- 56% choc ?

  • @angelazeppetelli-ali5278
    @angelazeppetelli-ali5278 7 ปีที่แล้ว +2

    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 ☺

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      Ohhh, how lovely! Yes, I got them online quite a while ago. If you Google "Silicone Dome Moulds" you should have some luck :-)

    • @angelazeppetelli-ali5278
      @angelazeppetelli-ali5278 7 ปีที่แล้ว +1

      oh thankyou for your quick reply. im in Melbourne, i thought i could find it locally ☺

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว +1

      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 :-)

    • @angelazeppetelli-ali5278
      @angelazeppetelli-ali5278 7 ปีที่แล้ว

      thank you again ☺

  • @فخرالبابلي
    @فخرالبابلي 7 ปีที่แล้ว +1

    Always creative .. The question of dark chocolate does not need glucose in order to acquire the gloss contrary to white chocolate is not it

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว +1

      In this case, I didn't use it and I was very happy with the gloss :-)

    • @cg4589
      @cg4589 6 ปีที่แล้ว

      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.

  • @Koyca2009
    @Koyca2009 7 ปีที่แล้ว +1

    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.

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      I used the Rolkem Super Gold Dust. It was purchased from my local cake decorating store :-)

    • @Koyca2009
      @Koyca2009 7 ปีที่แล้ว +1

      I see. Thank you very much :D

  • @kaysiecarrin3115
    @kaysiecarrin3115 6 ปีที่แล้ว +2

    Love this! Can i ask if the cream is heavy cream or what type it is?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  6 ปีที่แล้ว

      In Australia we call it Thickened Cream or Whipping Cream.

  • @jyotikesari3567
    @jyotikesari3567 3 ปีที่แล้ว

    Which piping nozzle have you used?..

  • @xinyil3915
    @xinyil3915 6 ปีที่แล้ว +2

    how to thicken the last chocolate ganache? using more melted chocolate? or stir more? thanks

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  6 ปีที่แล้ว

      XinYi L use the measurements I listed a just refrigerate it and stir every 10 minutes till thick.

  • @kenzabennis3158
    @kenzabennis3158 4 ปีที่แล้ว +1

    Thank you

  • @sammyangel98
    @sammyangel98 7 ปีที่แล้ว +1

    Thank you so much!!

  • @alisonluciana3958
    @alisonluciana3958 7 ปีที่แล้ว +3

    That looks amazing and so well illustrated through each part of the making of this - thank you! Can't wait to try!

  • @godhandzerozero4816
    @godhandzerozero4816 5 ปีที่แล้ว +2

    What if I want to make the mirror glaze white o clear? Thanks

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  5 ปีที่แล้ว +1

      Yuc an use teh recipe in this video and just leave our the blue gel....th-cam.com/video/QlsCkUY3U_g/w-d-xo.html

  • @deirdrelynam7097
    @deirdrelynam7097 ปีที่แล้ว

    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.

  • @Can0fpepsi
    @Can0fpepsi 6 ปีที่แล้ว +1

    amazing deserts

  • @paulinechan4677
    @paulinechan4677 7 ปีที่แล้ว +1

    may I ask what will be the difference(s) of this glaze and the glaze with condensed milk and corn syrup? Thanks so much!!

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      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 :-)

  • @wendywu8030
    @wendywu8030 5 ปีที่แล้ว +1

    Would i use the same white choc ad dark choc if i wanted to make white chocolate mousse?

  • @natalieblackburn409
    @natalieblackburn409 5 ปีที่แล้ว +1

    Does this transport well? Trying to make for a dinner party of 15

    • @natalieblackburn409
      @natalieblackburn409 5 ปีที่แล้ว +1

      Also, will the dessert hold up in the fridge if I made it a day in advance?

    • @natalieblackburn409
      @natalieblackburn409 5 ปีที่แล้ว +1

      Could you freeze whole thing to transport?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  5 ปีที่แล้ว

      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.

  • @karosad
    @karosad 7 ปีที่แล้ว +1

    Great dessert, I wonder will the glaze be still shiny if it sits in the fridge a couple of days? Thank you

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      Thank you. It will dull slightly but there will still be a bit of a shine :-)

  • @rosakei
    @rosakei 6 ปีที่แล้ว +1

    Hi there... for the mirror glaze, when you say 'heavy cream', can I use 'whipping cream' instead? Hard to find thickened cream in where I live. Thanks!

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  6 ปีที่แล้ว

      Yes, you can use whipping cream. We call it thickened cream in Australia :-)

    • @jurinidalimun1172
      @jurinidalimun1172 6 ปีที่แล้ว

      I just have a same question. Thanks for the answer.

  • @is5941
    @is5941 7 ปีที่แล้ว +1

    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!

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      Too cold will be too thick to get an even coating and too hold will just all drip off :-)

  • @ISP100077
    @ISP100077 4 ปีที่แล้ว

    Hello! I’m trying out this master piece for a special occasion this weekend and i was wondering can i make the mousse and freeze it for 24 hrs then unmold it and wrap it with cling film and freeze so i can make more. I only have one silicone mold and I can’t find the same shape and size at the moment and i want to double the batch. Thanks in advance

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  4 ปีที่แล้ว +1

      Ingy Pasha yes you can. Good luck!

    • @ISP100077
      @ISP100077 4 ปีที่แล้ว

      On more question, what temp should the melted chocolate be at before adding it to the rice crisps ?

  • @TeeKayKay
    @TeeKayKay 7 ปีที่แล้ว +1

    I like how the viewer can see the chef's reflection in the mirror glaze, along with the tripod. It's like we've been inadvertently let in on some movie magic.

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      What a great perspective! When I watched it back I panicked because I don't like to show myself in my videos! lol

    • @TeeKayKay
      @TeeKayKay 7 ปีที่แล้ว +1

      It's not obvious. Your reflection is almost like an Easter egg. It's pretty cool.

  • @tasleemyousuf2471
    @tasleemyousuf2471 4 ปีที่แล้ว

    Please also show what type of cream you used

  • @priyaramesh2160
    @priyaramesh2160 3 ปีที่แล้ว +1

    Hii can u say me what brand cream u r using pls

  • @angelagalati9519
    @angelagalati9519 5 ปีที่แล้ว +7

    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 ?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  5 ปีที่แล้ว +4

      Any cream that whips to stiff peaks....full fat ;-)

    • @rme1383
      @rme1383 4 ปีที่แล้ว +2

      @@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?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  4 ปีที่แล้ว +2

      @@rme1383 Yes, you can complete it the night before and refrigerate. Good luck!

  • @KissWoo
    @KissWoo 4 ปีที่แล้ว

    How to store it after its done? Put it in refrigerator or freezer? Thank you

  • @crunchkisses3440
    @crunchkisses3440 ปีที่แล้ว

    hello. what is the size of your dome moulder?

  • @nazkhan5683
    @nazkhan5683 3 ปีที่แล้ว

    Can I use agar agar as a gelatine replacement... how much agar agar would I need...?

  • @onesecondbeforesunset
    @onesecondbeforesunset 7 ปีที่แล้ว +1

    how long the dome can hold on in room temperature or higher temperature like sun light?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว +1

      I never let things sit in sunlight or high temperatures because I don't want my guest to get sick. You can let them sit at room temp while they are frozen for around an hour to thaw.

    • @onesecondbeforesunset
      @onesecondbeforesunset 7 ปีที่แล้ว

      Cupcake Savvy's Kitchen ok. thank you.. and how long i can keep the dome in chiller / freezer?

  • @fofosy5986
    @fofosy5986 6 ปีที่แล้ว +1

    Very good .... Thanks for your

  • @khaoulajarane4679
    @khaoulajarane4679 5 ปีที่แล้ว +1

    Amazing Thank you

  • @michd86
    @michd86 7 ปีที่แล้ว +1

    😍 Wow! Looks so yummy! Thanks!

  • @Asharon21
    @Asharon21 7 ปีที่แล้ว +1

    Thanks for this recipe!
    I tried it, however I wasnt too successful.
    1. the mousse that I put in the freezer overnight didnt freeze it wasnt hard at all
    2. I prepared the mirror glaze and then put it in refrigerator and then reheated it in a double boiler and let it cool a bit and when i poured it it was thick and didnt fully cover the dome
    what can I change/fix for next time ?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว +1

      It sounds like your freezer it not a strong one so you may need to freeze the domes for 2 or 3 days. In terms of the glaze, it was thick because it was too cold. The glaze needs to be used somewhere close to 35C/95F as mentioned in the video, any cooler and it will be too thick to drip and cover the dome.

    • @Asharon21
      @Asharon21 7 ปีที่แล้ว +1

      ok great, thank you so much! wishing you all the best!

  • @DerryRackoJago
    @DerryRackoJago 7 ปีที่แล้ว +1

    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

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      Vielen Dank für Ihr schönes Feedback und Sie sind herzlich willkommen auf deutsch zu schreiben :-)

  • @sabah396
    @sabah396 4 ปีที่แล้ว +1

    Wowww i adored your Chanel .great work

  • @jenniferfeldman4425
    @jenniferfeldman4425 7 ปีที่แล้ว +1

    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!!

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      Fabulous! :-)

    • @jenniferfeldman4425
      @jenniferfeldman4425 7 ปีที่แล้ว +1

      Cupcake Savvy's Kitchen hi,
      What's the caramel you list made of? Just sugar and water or like tofi with some cream?

    • @CupcakeSavvysKitchen
      @CupcakeSavvysKitchen  7 ปีที่แล้ว

      You can use any caramel you like, home made or canned or you can leave it out altogether if you like :-)

  • @iChillypepper
    @iChillypepper 6 ปีที่แล้ว +1

    Followed for the ingenious use of the stamp!

  • @lovelyanzures1294
    @lovelyanzures1294 3 ปีที่แล้ว

    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