Dessert
Mirror Glaze Chocolate Mousse Ornaments
3 hServes 8Nutri-Score E€€
E
3 h
3 hMirror Glaze Chocolate Mousse Ornaments
what you need
Ingredients
sablé biscuits (crushed)Bakery150 g
butter (melted)Dairy60 g
dark chocolate (chopped)Pantry200 g
heavy cream (cold)Dairy300 ml- egg whitesDairy3 pieces
sugarPantry60 g- gelatin sheets (bloomed in cold water)Pantry6 pieces
waterBeverages120 ml- glucose syrupPantry60 g
- condensed milkDairy80 g
- white chocolate (chopped)Pantry150 g
food coloringOther5 ml
per serving
Nutrition
417kcal
- Carbs
- 40 g
- Proteins
- 5 g
- Fat
- 26 g
what you’ll use
Tools
Mixing bowl ×3
Saucepan
Whisk
Hand mixer
Springform pan
Immersion blender- Sieve
- Cooling rack
step by step
Method
- Step 1
Make the sablé base
- Crush the sablé biscuits into fine crumbs.
- Mix the crumbs with the melted butter until evenly combined.
- Press the mixture firmly into the bottom of the springform pan and chill.
- Step 2
Prepare the chocolate mousse
- Melt the dark chocolate and let it cool slightly.
- Whip the cold heavy cream to soft peaks.
- Whisk the egg whites with the sugar to a glossy meringue.
- Fold the melted chocolate, whipped cream and meringue together gently.
- Step 3
Assemble and set the mousse cake
- Pour the mousse over the chilled sablé base and smooth the top.
- Freeze until completely firm.
- Step 4
Make the mirror glaze
- Bloom the gelatin sheets in cold water.
- Heat the water, sugar and glucose syrup in a saucepan until dissolved.
- Off the heat, add the bloomed gelatin, condensed milk and white chocolate, then blend until smooth.
- Add the food coloring and blend again, then strain through a sieve and cool to about 32 °C.
- Step 5
Glaze the ornaments
- Place the frozen cake on a cooling rack over a tray.
- Pour the mirror glaze evenly over the top so it runs down the sides.
- Tap the rack gently to remove air bubbles and let the glaze set.
- Step 6
Finish and serve
- Refrigerate until the glaze is fully set.
- Decorate as ornaments and slice to serve.
most cooked first