Raspberry Mousse Domes with Mirror Glaze
Raspberry Mousse Domes with Mirror Glaze
Ingredients
Makes about 12 domes
For sponge cake:
2 eggs
50g sugar
40g all-purpose flour
1 tsp (5g) vanilla extract
16g cornstarch
13g butter, melted
For Raspberry Jelly:
30 ml cold water (for gelatin)
6g gelatin powder
250g raspberries
30g sugar
For raspberries mousse:
75 ml cold water (for gelatin)
14g gelatin powder
500g fresh or frozen raspberries
100g sugar
1 tbsp lemon juice
250ml whipping cream (35% fat), chilled
For Mirror Glaze:
60 ml cold water
10g gelatin powder
150g sugar
75 ml water
100g sweetened condensed milk
175g white chocolate, small pieces
pink food coloring
1. Preheat the oven to 170°C ( 340°F). Grease and line a baking sheet with parchment paper.
2. Prepare the sponge cake. Beat the eggs with sugar for 7 minutes. Add vanilla extract and mix, then gradually add the flour and cornstarch. Gently fold the batter from the bottom to the top until smooth. Add melted butter and mix.
3. Pour the batter onto a baking sheet lined with parchment paper, spreading it thinly.
4. Bake for 10–12 minutes, until a toothpick inserted into the center comes out clean.
5. Remove the baked sponge cake from the oven and let it cool. Use a 2.3-inch (6 cm) round cutter to cut into a disk.
6. Prepare the raspberry jelly. Soak the gelatin in water and let it swell for 10 minutes.
7. Place the raspberries and sugar in a saucepan. Bring to a boil and remove from heat, add the swollen gelatin, stirring well until the gelatin is completely dissolved.
8. Pour the jelly into a 7-inch (18 cm) cake ring. Line the cake ring with an acetate sheet. Refrigerate for 2 hours.
9. Prepare the raspberry mousse. Soak the gelatin in water and let it swell for 10 minutes. Place the raspberries in a saucepan with sugar and lemon juice. Bring to a boil and remove from heat, add the swollen gelatin, stirring well until the gelatin is completely dissolved. Strain the mixture through a sieve to remove the seeds. Set aside.
10. Whip the cream with a mixer until medium peaks form. Gradually fold the whipped cream into the raspberry puree.
11. Take the set raspberry jelly out of the refrigerator. Use a 1 ½ inch (4cm) round cutter to cut into the disks.
12. Assemble the Mousse Domes. Place 2.7-inch (7cm) dome silicone molds on a baking tray and spoon or pipe the mousse into the silicone molds, about 1/2 of the way full, then place a piece of raspberry jelly in the center. Top with a little more raspberry mousse of each mousse-filled mold and place a circle of sponge cake on top, gently pressing it into the mousse. Freeze for at least 3-4 hours, or even overnight.
13. Prepare the mirror glaze. Soak the gelatin in water and let it swell for 10 minutes. In a saucepan, combine sugar, water, and condensed milk. Bring to a boil.
14. Remove from heat, add the gelatin, stir well until fully dissolved. Pour the hot mixture over white chocolate and let it sit for 5 minutes, until the chocolate is melted. Then add food coloring and blend with an immersion blender until smooth. Strain the glaze through a sieve and cover it with plastic wrap. Let the glaze cool to 95 °F (35 ° C) before pouring over the frozen domes.
15. When the mirror glaze has cooled and just started to thicken, take the cakes out of the freezer and place them, sponge-side down, on a wire rack with a baking tray or sheet of greaseproof underneath to catch the drips.
16. Pour the glaze over the domes, carefully transfer the domes to a serving platter and refrigerate for about 2-3 hours.
17. Decorate the bottom of each with chopped nuts and keep refrigerated until ready to serve.
Enjoy!
Thank you for watching!
Chocolate Raspberry Mousse Cake
Although rich, bittersweet, and decadent, this cake is airy and light in texture. Like a cello concerto in the clouds. It's not difficult to make (surprisingly), especially because this mousse is a no-egg recipe with only four ingredients. I hope you enjoy making this as much as I do!
Dark Chocolate Cake
2/3 cup dark cocoa powder
1 cup hot strong coffee
1/2 cup coconut oil, melted and cooled
2 cups granulated sugar
2 eggs, room temp
1 cup buttermilk (or 1 cup whole milk + 1 Tbsp vinegar)
1/2 cup unsweetened apple sauce
1 tsp vanilla
1 3/4 cup all purpose flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
Steep cocoa in hot coffee for 5 minutes. Whisk oil and sugar on medium-high until well combined. Add eggs and whisk again until well combined. Add buttermilk, cocoa-coffee mixture, and vanilla. Sift together remaining dry ingredients and then add to batter, whisking until just combined. Bake on parchment-lined cake pans for 28-35 minutes at 350 degrees F (check after 28 minutes in case your oven runs hot). Store in the fridge wrapped in plastic at least 4 hours.
Chocolate Mousse
1 cup heavy whipping cream
4 Tbsp dark cocoa powder
6 Tbsp powdered sugar
2 tsp vanilla extract
Combine ingredients and whip on high until stiff peaks form. WATCH CLOSELY and stop whipping the moment the cream becomes stiff otherwise it will split (become lumpy). Chill your mixing bowl and whisk in the freezer or fridge first if you can. Store in airtight container in the fridge.
Raspberry Sauce
Bring to boil and then simmer 1 pint fresh raspberries with 1/4 cup granulated sugar. Simmer for 5-8 minutes until desired consistency is reached (the longer you simmer the thicker and more concentrated the sauce). Store in an airtight container in the fridge at least 4 hours.
Assembly
Level the tops of your cake layers with a serrated knife. Smooth raspberry sauce on first layer, then add a layer of mousse. Add second cake layer. Cover cake with mousse and smooth with offset spatula. Cover top of cake with raspberry sauce and then decorate with fresh raspberries. Chill in the fridge until serving time.
White Chocolate Raspberry Mousse Cake
White Chocolate Raspberry Mousse Cake! Layers of moist vanilla cake, raspberry filling and white chocolate mousse all covered in raspberry mousse! So wonderfully light and delicious! Recipe:
Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
Chef Anna Olson teaches you how to make this amazing torte made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze.
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Ingredients
Cake
¾ cup (100 g) cake and pastry flour
⅔ cup (140 g) granulated sugar
¼ cup (30 g) Dutch process cocoa powder
½ tsp (2.5 g) baking soda
¼ tsp (1.25 g) salt
¼ cup (60 g) cool unsalted butter, cut into pieces
¼ cup (60 mL) hot, strongly-brewed coffee
¼ cup (60 mL) milk
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
Raspberry Mousse
400 g frozen raspberries, thawed (keep juices)
2 cups (500 mL) whipping cream
1 tsp (5 mL) vanilla extract
1 Tbsp (1 pkg/7 g) unflavoured gelatin powder
4 large egg yolks
1 large egg
⅔ cup (140 g) granulated sugar
3 Tbsp (45 mL) lemon juice
Ganache Glaze
4 oz (120 g) bittersweet chocolate, chopped
½ cup (115 g) unsalted butter
1 Tbsp (15 mL) corn syrup
Fresh raspberries, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 ºF (180 ºC). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment. Dust the sides of the pan with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles.
4. Bake the cake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the pan, and then tip out onto a cooling rack to cool completely to room temperature. The cake can be baked a day ahead, wrapped and stored at room temperature before assembling.
5. To prepare for assembly, lightly grease and line the sides of a 9-inch (23 cm) springform pan with parchment paper so that it comes just a little above the top of the pan. Set the cooled chocolate cake into the bottom of the pan.
Raspberry Mousse
1. For the raspberry mousse, puree and strain the raspberries and measure out 1 cup (250 mL) to use. Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble. Stir the gelatin into ¼ cup (60 mL) of cool water in a small dish and set aside.
2. In a large metal bowl, whisk the egg yolks, whole egg, sugar and lemon juice together. Place the bowl over a pot of gently simmering water and whisk constantly and rather vigorously (or you can use electric beaters) until they are frothy and doubled in volume, and registers 175 ºF (80 ºC). Remove the bowl from the heat and whisk in the softened gelatin (the mixture will go fluid). Whisk in the raspberry puree – this will cool down the mixture, but make sure it has cooled to room temperature before folding in the whipped cream in 2 additions. Pour the mousse into the pan and spread to level if needed (the mousse will be somewhat fluid at this point). Chill the mousse for at least 6 hours before unmolding (this can be done a day ahead of serving.
Ganache Glaze
1. For the ganache glaze, put the chocolate, butter and corn syrup in a small metal bowl and place this over a small pot of barely simmering water, stirring with a spatula until melted. Set aside to cool slightly until it is at room temperature and a little thickened (you can re-warm if it sets up too much, or if you make it ahead).
2. Remove the ring from the springform pan and peel away the parchment paper from the mousse. Carefully transfer the cake onto a serving platter or cake stand. Pour the ganache glaze over the cake and gently coax the glaze to the edges so that it drips down a little without running down. The chilled mousse will set the chocolate, so you need to work quickly. Top the cake with a few fresh raspberries and chill until ready to serve.
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YUM! - Velvety smooth dark chocolate raspberry mousse cake
I'm calling this 1st attempt at a dark chocolate mousse cake my Anniversary Cake. I made it for my husband to celebrate our 3rd anniversary together. The cake includes 4 velvety smooth layers of chocolate cake, dark chocolate mousse, and raspberry mousse. So delicious!
#dessert
#DIY
#baking
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#bakery
#chocolate
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Chocolate Raspberry Mousse Cake • THM • Keto • Low Carb
This rich, decadent, quadruple layered Chocolate Raspberry Mousse Cake with Brownie Bottom recipe takes a little extra work to prepare, but the end result makes an amazing and beautiful low carb occasional treat! Find the full recipe and instructions here: