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.
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!
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 th-cam.com/play/PLKwc-pEBWMUNnA5yGPKc9jJSEmLPekjbT.html
@@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.
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?
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?
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?
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.
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 :-)
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 !
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!
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.
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 :]
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?
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
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.
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.
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!
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
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
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 :-)
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.
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.
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!
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!
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
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 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?
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.
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 ?
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.
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
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
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.
i made the mirror glaze for a mousse cake instead and it was so tasty and looked amazing, really easy recipe to follow
Fabulous!
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.
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!
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 th-cam.com/play/PLKwc-pEBWMUNnA5yGPKc9jJSEmLPekjbT.html
this cake is soo beautiful you are the best, this is a true
Amazing. Plain and simple.
cultusdeus thank you!
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.
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?
What an amazing art without using eggs ..Thumbs up
this channel is the literal cure for my depression
Welcome! I’m so pleased it makes you happy :-)
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
This video is so impressive!
Thank you!
Wow!!!
Soooooooo beautiful!!!
Thank you :-)
Такая вкуснятина! молодцы , всегда!!!Да еще и красота!
огромное спасибо :-)
Beautiful
Thank you!
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?
That is just mind blowing
Thank you :-)
@@CupcakeSavvysKitchen welcome
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.
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?
The brand of knife is Wiltshire. It's an Australian brand :-)
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.
I like chocolate 😍 very good
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.
The Ultimate Best Dessert is perfect and extremely tasty 🍰😋😍👌.
wow!!! but I have a question once the glaze is done ie once the cake is completed, should we refrigerate or leave it outside?
Sindhu D it's best to refrigerate till thawed and ready eat :-)
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!
Wow 😳😳😳😳😍😍😍😍 thanks
katalina Rizzo you're welcome! :-)
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 !
Good job Chef.
Thank you :-)
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.
Hello wonderful video can you tell me the brand of chocolate discs that you use
your videos make me feel relax thank you
That's great! :-)
Loved that you gave us the recipe. Thanks.
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 :-)
WOW WOOW WOOOW! Chocoholic's DREAM!!
I know, right! :-)
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 :-)
there no words for you. you are really awesome
You are far too sweet! Thank you :-)
Hi! If i put gelatine into the mousse to make sure it sets. How many sheets/teaspoon will I need?
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.
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 :]
Cupcake Savvy's Kitchen I mix the gelatine in when mixing the melted chocolate?
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?
The cream is chilled and the ganache is cool is to lukewarm :-)
Thank you so much for your kindness. Keep up the great work.
Jasmine Riccardi How did it turn out?Was the mirror glaze shiny?Xx
Thank you for asking this question, I've been scrolling for a while lol
I love all the chocolate desserts.
But it's really, really pretty.😍😍
Thank you!
As the mousse is frozen for the mirror glaze, does it thaw ok. Best way to thaw?
Hi there! Where did you get the rice bubbles?
Thanks for the recipe I just made the mousse for a big cake and will mirror glaze tomorrow
What would the proportions be to make the mousse with White chocolate instead?
Almira Shpilskaya the same proportions will work.
Wow this is so impressive. Can a beginner learn to cook these?
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 :)
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.
Can i use all purpose cream?
Lei Yah it needs a cream that can be whipped.
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
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.
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.
I get them from my local party supply store :-)
Thank you
Just beautiful. 👍
Thank you :-)
for choco glaze mirror, can i replace thicken cream by whipped cream??
Yes, you can use any cream.
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!
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.
Which cream has been used heavy cream or normal whipping cream
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
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 :-)
where can i get the gold powder, also what is it called, your work is very good
You can get the Edible Gold Luster Dust online or at your local Cake Decorating Supply Store :-)
thanks, just found it on amazon.
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 :-)
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!
Hi great vid and recipes....can the ganache mousse be changed to milk choc, white choc or 53- 56% choc ?
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 ☺
Ohhh, how lovely! Yes, I got them online quite a while ago. If you Google "Silicone Dome Moulds" you should have some luck :-)
oh thankyou for your quick reply. im in Melbourne, i thought i could find it locally ☺
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 :-)
thank you again ☺
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.
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.
I used the Rolkem Super Gold Dust. It was purchased from my local cake decorating store :-)
I see. Thank you very much :D
Love this! Can i ask if the cream is heavy cream or what type it is?
In Australia we call it Thickened Cream or Whipping Cream.
Which piping nozzle have you used?..
how to thicken the last chocolate ganache? using more melted chocolate? or stir more? thanks
XinYi L use the measurements I listed a just refrigerate it and stir every 10 minutes till thick.
Thank you
You’re welcome!
Thank you so much!!
You're welcome :-)
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 :-)
What if I want to make the mirror glaze white o clear? Thanks
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
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.
amazing deserts
Thank you!
may I ask what will be the difference(s) of this glaze and the glaze with condensed milk and corn syrup? Thanks so much!!
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 :-)
Would i use the same white choc ad dark choc if i wanted to make white chocolate mousse?
Yes you can.
Does this transport well? Trying to make for a dinner party of 15
Also, will the dessert hold up in the fridge if I made it a day in advance?
Could you freeze whole thing to transport?
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.
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 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!
Yes, you can use whipping cream. We call it thickened cream in Australia :-)
I just have a same question. Thanks for the answer.
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 :-)
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
Ingy Pasha yes you can. Good luck!
On more question, what temp should the melted chocolate be at before adding it to the rice crisps ?
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.
What a great perspective! When I watched it back I panicked because I don't like to show myself in my videos! lol
It's not obvious. Your reflection is almost like an Easter egg. It's pretty cool.
Please also show what type of cream you used
Hii can u say me what brand cream u r using pls
Pls say
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 ?
Any cream that whips to stiff peaks....full fat ;-)
@@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?
@@rme1383 Yes, you can complete it the night before and refrigerate. Good luck!
How to store it after its done? Put it in refrigerator or freezer? Thank you
hello. what is the size of your dome moulder?
Can I use agar agar as a gelatine replacement... how much agar agar would I need...?
how long the dome can hold on in room temperature or higher temperature like sun light?
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.
Cupcake Savvy's Kitchen ok. thank you.. and how long i can keep the dome in chiller / freezer?
Very good .... Thanks for your
You're welcome.
Amazing Thank you
Thanks!
😍 Wow! Looks so yummy! Thanks!
You're welcome :-)
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 ?
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.
ok great, thank you so much! wishing you all the best!
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 :-)
Wowww i adored your Chanel .great work
sabah cha 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 :-)
Followed for the ingenious use of the stamp!
iChillypepper how fabulous!
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