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!
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.
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
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 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.
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.
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?
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!
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?
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!
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..
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
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.
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
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 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
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 :-)
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.
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!
Question - you obviously put them in the freezer overnight covering them with plastic wrap after the fist hour. Does that mean they go in the freezer for an hour and then you place the plastic wrap on? And when you take the domes out of the freezer, do you glaze straight away (will it affect the mirror glaze) and how long after you glaze can you serve it? (Because i dont want to serve frozen Mousse) haha. Making it for mothers day on Saturday/Sunday with some twists. Thank you xx
Yes, freeze first for one hour then cover. They need to be glazed as soon as they are taken out of the freezer while they are fully frozen which helps the glaze to set. You can then place then in the fridge for around 2 hours to defrost :-)
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
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 ;-)
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 !
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!!
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
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 😀
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!
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.
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!
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
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 ?😅
What an amazing art without using eggs ..Thumbs up
Такая вкуснятина! молодцы , всегда!!!Да еще и красота!
огромное спасибо :-)
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.
this cake is soo beautiful you are the best, this is a true
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?
Amazing. Plain and simple.
cultusdeus thank you!
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
Wow!!!
Soooooooo beautiful!!!
Thank you :-)
Thanks for the recipe I just made the mousse for a big cake and will mirror glaze tomorrow
I love all the chocolate desserts.
But it's really, really pretty.😍😍
Thank you!
your videos make me feel relax thank you
That's great! :-)
That is just mind blowing
Thank you :-)
@@CupcakeSavvysKitchen welcome
This video is so impressive!
Thank you!
Loved that you gave us the recipe. Thanks.
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 :-)
great work, will try to do. thank you very much
You're welcome. Good luck :-)
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!
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.
this channel is the literal cure for my depression
Welcome! I’m so pleased it makes you happy :-)
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 :-)
😍 Wow! Looks so yummy! Thanks!
You're welcome :-)
The Ultimate Best Dessert is perfect and extremely tasty 🍰😋😍👌.
that looks PHENOMENAL!!!!!!!!! is there something i can use to sub gelatine?
Finally found something fancy but eggless dessert!! Thank you❤
Beautiful
Thank you!
there no words for you. you are really awesome
You are far too sweet! 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?
Amazing recipe👍beautiful work
Good job Chef.
Thank you :-)
Just beautiful. 👍
Thank you :-)
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!
Mmm, this looks easy enough for me to try now. Thanks for the inspiration!
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.
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 :-)
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..
WOW WOOW WOOOW! Chocoholic's DREAM!!
I know, right! :-)
Wowww i adored your Chanel .great work
sabah cha thank you! :-)
The mirror glaze recipe is bomb. I tried it. Thankyou ❤️
I like chocolate 😍 very good
I’m excited!!
kwincy smith how fabulous!
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.
PERFECTION
Thanks! :-)
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 :-)
Thank you so much!!
You're welcome :-)
WELL DONE CHAMP
Thank you!
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! :-)
Hi great vid and recipes....can the ganache mousse be changed to milk choc, white choc or 53- 56% choc ?
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.
You are amazing! I love your work! Thank you very much for sharing your recipe
You are very welcome :-)
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
Wow this is so impressive. Can a beginner learn to cook these?
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 :-)
Looks amazing!!!
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?
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 :-)
amazing deserts
Thank you!
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.
Beautiful!
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! :-)
Can i add some salted butter for this recipe....... thanks for a wonderful video
Yes you can :-)
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.
Thank you
You’re welcome!
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
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!
so yummy that i want to eat it so badly
Question - you obviously put them in the freezer overnight covering them with plastic wrap after the fist hour. Does that mean they go in the freezer for an hour and then you place the plastic wrap on? And when you take the domes out of the freezer, do you glaze straight away (will it affect the mirror glaze) and how long after you glaze can you serve it? (Because i dont want to serve frozen Mousse) haha. Making it for mothers day on Saturday/Sunday with some twists. Thank you xx
Yes, freeze first for one hour then cover. They need to be glazed as soon as they are taken out of the freezer while they are fully frozen which helps the glaze to set. You can then place then in the fridge for around 2 hours to defrost :-)
Thank you xx
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 :)
Thanks, very nice!
You're welcome! :-)
Amazing Thank you
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 TH-cam labor but unfortunately it has been a while ;-)
Maths With Jacob is this a cold desert ? In what temperature should be served?
I Made this mousse cake and it taste so good.😄🙏🙏🙏, thks for the recipe. Mind pls teach us how to make Raspberry mousse cake?
Fabulous! I will do a raspberry one soon :-)
Cupcake Savvy's Kitchen tq 😃😃😃can’t hardly wait
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.
Super !!
Thank you!
Very good .... Thanks for your
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 !
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!!
OMG I love your video! Thanks so much for sharing 😍 !!
와진짜 신기하다... 도장같은거도 저렇게 쓰는구나.
베이킹초보 아이디어 얻고갑니다
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! :-)
OH MY LOUDLY 😍😋
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
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
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 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 😀
Genius!
Roh L thanks! :-)
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 :-)
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.
Love your videos
Thanks so much :-)
Wow amazing