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White Chocolate MOUSSE - MIRROR CAKE

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Ingredients

  • 8 egg yolks
  • 1/4 cup sugar
  • 1 1/2 cups heavy cream (for the eggs)
  • 1 1/2 cups white chocolate (over 30% cocoa butter)
  • 2 cups heavy cream, chilled (for whipping)
  • MIRROR GLAZEServings: 1
  • INGREDIENTS
  • 300 milliliters water
  • 1 1/2 cups sugar
  • 1 14-ounce can sweetened condensed milk
  • 15 gelatin sheets
  • 26 ounces white chocolate, chopped (over 30% cocoa butter)
  • Gel food coloring of choice

Details

Preparation

Step 1

1. In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.

2. Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.

3. Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.

4. Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.

5. Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.

6. Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.

MIRROR GLAZE PREP
1. Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.

2. In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.

3. Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. 4. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.

5. Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.

6. When the mirror glaze is between 90 and 96°F, pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards. 7. You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one.

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