I personally think it would benefit from being a touch warmer. Galaxy Mousse Cakes are almost too pretty to be real! In this course, you will learn who to make the entire cake from scratch. Try making it today. I finished them off with a pinch of edible silver star sprinkles, and they looked like miniature works of art. Hey Tina, Yes that is exactly how to do it! Either one should work great! Then place on medium heat until dissolved. For my first go-round with mirror glaze, I decided to tackle a small subject: THE GALAXY. Please enable JavaScript in the browser settings and try again. Why wait? Take a frozen brownie round and press it on top of the mousse, pressing firmly so the mousse comes up around the sides of the brownie. I was wondering, if I prepare extra glaze, can I keep it in fridge and then melt it again?! Cover with cling wrap, and continue to chill for at least 12 hours. All rights reserved. Thanks the mirror glaze was indeed not so difficult. I actually prefer to eat these when they’re closer to room temperature, so the brownie layer is softer, but that’s not everyone’s preference, so do what tastes best to you. The thing you will want to be aware of is that the glaze tends to become more chewy the longer they are exposed to air-even in the refrigerator. It just tastes like sweet white chocolate. Place the brownie circles on a covered baking sheet and freeze them until you’re ready to use them. Galaxy Mousse Cakes are almost too pretty to be real! Cover with the remaining mousse. Well-frozen mousse will pop right out of the mold, and soft mousse with leave little bits clinging to the edges, and this rough texture is no good for the mirror glaze. Place cake on center of bottom of 9-inch springform pan. Thanks so much! I added heavy cream instead of ID (couldn’t find it here in UK), and about 1g of gelatine. Mini chocolate mousse cakes on a brownie base are covered with a gorgeous glossy mirror glaze that’s swirled to look like the galaxy. Smooth with a spatula and chill for one hour in the fridge. I love baking and I’m dying to try these, but I’m new to this type of dessert, so I’m hoping you can answer a few questions. Move the spoon around as you fill them to make sure the mousse is evenly distributed and there are no air pockets that will show up later. As for freezing extra I haven’t tried that myself. So, all its parts are homemade. Then place on medium heat until dissolved. After they’re unmolded, put them back in the freezer so they’re cold when you glaze them! I might have to make them the day before. I'm going to teach you everything you need to know to be a sugar hero. Hi, I'm Elizabeth--a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I would say two to three days should be fine to make it ahead of time, the closer you can to serving it is best dependent on your time of course seeing as the chewiness of it is limited. Preheat oven to 355F/ 180C. Puree raspberries using a blender or food processor, Place in saucepan and sprinkle with gelatin. I made the mirror glaze and it came out tacky and rubbery, what did I do wrong? Allow to stand for 5 minutes. I hope that helps, I would love to hear back after you have made them. Just follow our easy directions to create your own masterpiece. Whip the remaining 1 cup heavy cream to firm peaks, and set it aside for a moment. Try not to get air bubbles. This tool adjusts ingredient amounts only, not method or nutrition information. I would think a few hours before serving should be fine to thaw, I would thaw them in the air tight container. Remove mousse from springform pan using a spatula to loosen. Bake the brownies for 15 minutes, then remove the pan from the oven and gently rap it on the counter to release any air bubbles. Do I just increase the heavy cream by that amount? Another thing to note is that usually people will even peal off the glaze when eating, like with fondant. YOU MAY NOT republish, redistribute, or otherwise use any images or text, in part or in whole, without express written permission from the author. It should work great. Add the rest of the ingredients, and mix for 30 seconds on medium. Place the frozen strawberry jelly into the mold, then the chocolate cake on top. Add the white chocolate to the pan, and let it sit for a few minutes to soften the chocolate. or until glazes are firm. About 11 minutes to read this article. Then add this to the large bowl of chocolate, and stir gently until combined. Sprinkle gelatine over 1/2 cup water in small bowl; set aside. This reflective Mirror Glaze Cake with Easy White Chocolate Mousse is a showstopper for any occasion! Baking is a huge part of my life and is one of the major things that make me who I am. Add in the rest and continue to gently fold together until just combined. And I love how the sphere shape makes them look even more space-themed! Run knife around rim of pan to loosen dessert; remove rim. Thanks! Hey Jennifer, I am so excited for you to make these! Brunch Pro Theme by Shay Bocks, Raspberry White Chocolate Mousse Cake with Mirror Glaze, (10.5oz) frozen raspberries, thawed for 30 minutes, (8oz) white chocolate, I used Callebaut buttons, (625mL/ 21 fl. So I am planning to make those for my OH birthday, instead of a cake (with cupcakes’ toppers saying “Happy Birthday” and “Reach for the Stars”). Chill in the freezer for one hour. After an hour chilling in the refrigerator, it is ready for decorating. Enjoy a serving of this showstopping dessert on occasion, but keep portion size in mind. Use a large spoon to fill the half-sphere cavities, leaving about a half-inch of space at the top. Add gelatin and water to a small saucepan and allow to sit for 5 minutes. Line the sides with chocolate acetate sheets; Place the almond cake in the pan, then add half of the mousse mixture. Chocolate Mousse Cake with Mirror Glaze - Video. Instead, it uses gelatin to give the mousse some stability, and I flavored it with International Delight Chocolate Caramel Creamer, which—might I say—I could just drink with a straw, I love it that much. Thanks very much! * Percent Daily Values are based on a 2,000 calorie diet. I haven’t had that problem, honestly it’s kind of hard to trouble shoot without more detail. The mirror glaze seems intimidating. I usually bake and share with my friends and family. Cover with cling wrap, and continue to chill for at least 12 hours. I would like to make these ahead of time including the glaze, how long can I keep them in the refrigerator without the glaze getting dull? Whisk the melted gelatin and chocolate mixture together. Keep them in the freezer until you’re ready to glaze them. Your email address will not be published. This site requires JavaScript.