Making an etremet is not complicated but it does take a lot of time and preparation to make all the individual pieces. Entremet are typically made in multiples because it is so much work to make each component so make sure you give yourself at least two days to complete this task.

Day 1 - Make the components and freeze them

Day 2 - Assemble the entremet and glaze

Mango Mousse Cake Components

An entremet is composed of multiple recipes. Those components will change with every entremet you make. Usually, you have multiple layers of textures that complement each other. Smooth, creamy, rich, light, crunchy, or chewy. The options are endless.

Mango Compote Ingredients

A compote is made of pieces of fruit and sugar syrup that is cooked together. Sometimes with other spices and flavors added and it can be thickened by pectin, cornstarch, or gelatin if needed. Our compote will also have mango puree added which you can buy or make.

Mango Crémeux Ingredients

A crémeux means "creamy" in french and is exactly that. Super smooth, silky pudding like texture that is set with gelatin and is often paired with a light and airy mousse in entremet.

Coconut Dacquoise Ingredients

A Dacquoise cake is a sponge cake made with nut flour and is gluten free. It's the perfect cake to use in entremets because it's never hard even when it's frozen.

Coconut Nougatine Ingredients

Nougatine is going to serve as our texture in this entremet. Crunchy, sweet and highly addictive.

Coconut Mousse Ingredients

A mousse is basically a crémeux that has been lightened with air (usually from whipped cream) so it goes from silky to light and airy.

Mirror Glaze Ingredients

The finishing touch to our entremet is a beautiful shiny mirror glaze. This base recipe can be made with any color and will hold it's shine for days.

Ingredients Tips And Substitutions

Mango: Make sure to buy them pretty ripe so they are soft, sweeter and easy to slice. To pick the perfect mango press on them lightly and if they feel slightly soft ( Not too soft) then they are ready to use! You can also buy frozen mango.

Coconut Cream: This is essential for our coconut mousse. It is what will give it the coconut flavor we want, so do not try to substitute for regular cream. You can find coconut cream in most grocery stores. This is not coconut milk, they are different and coconut milk won't fluff up as nice.

Coconut flakes: to make our coconut nougatine and coconut daquoise we need flakes for texture and flavor. They are found in the grocery store, and we are sing unsweetened for this recipe because we are adding sugar to our components. You can use sweetened if you would like, just make sure to adjust your sugar measurement so you don't make your recipe too sweet.

Pectin NH: Pectin is a thickening agent that is used in many jams, spreads and compotes. It is what helps thicken your sauce to become more pliable and give it that jam texture. You can usually find it in the grocery store or you can order it online.

Gelatin: We are using 200 bloom gelatin sheets because sheets will create a transparent and extra shiny product. You can use powder as well since powder is easier to find, but you can order sheets online.

Vanilla: You can use extract, paste or vanilla beans. I like using beans when I have them because they give the strongest vanilla flavor, but any vanilla will work!

Mango Puree Step-By-Step

The first thing we need to do is make our puree which will be an ingredient used in making the crémeux and the mousse so it's best to make it first.

1. To make your simple syrup, add your sugar and water into a small pot over medium heat. Bring it to a boil.
2. Once the sugar syrup boils, take it off the heat and set it aside to cool down to room temperature.
3. Once its at room temperature, pour your syrup into a container and set it aside. You can also store this on your shelf for many months, so it never hurts to make a lot and keep it stored.
4. Cut up your fresh mangos and dice them into chunks. Place the diced mangos into a blender or food processor.
5. Add your simple syrup and blend everything together until it becomes a thin smoothie like texture.
6. Strain the mix into a bowl or container to get rid of lumps and extra pulp. This makes the puree super smooth. Set this aside to use later.

Mango Compote Step-By-Step

1. Mix your pectin and your sugar in a small bowl or container first. This helps prevent lumps in your compote.
2. Add your mango puree into a medium-sized pot on medium heat. Bring to a soft boil.
3. When your mango puree starts to bubble, add in your diced mangos and vanilla extract. Constantly stir with a spatula to prevent scorching. 
4. Add in your vanilla, then your pectin and sugar mix. Keep stirring.
5. Add in the lime juice.
6. Keep stirring and cook your compote for about 5 minutes or until al dente (or until the fruit is soft but still slightly firm in the center).
7. Add in your lime zest, and give it a quick mix.
8. Pour 150 grams into your silicone mold ( or fill your mold about halfway) and freeze it for at least 2 hours.

Mango Crémeux Step-By-Step

A crémeux is very similar to a mousse or pudding. The difference is that it is way creamier and thicker than a mousse (crémeux means creamy in french hense the name). It's commonly used in entremets and plated desserts. Crémeux is made by bring your ingredients to a boil, adding gelatin to thicken it, then blending it all together to create a thick liquid consistency that will eventually set to a pudding texture.

1. Bloom your water and gelatin in a small bowl or container and leave to sit until the gelatin has fully absorbed the water. (3-5 min).
2. Add in the mango puree, cream, and half of the sugar into a medium sized pot.
3. Whisk your yolks and the other half of the sugar into a separate bowl until you reach the ribbon stage.
4. Bring your mango mixture to a simmer over medium heat, whisking constantly to prevent burning and then remove it from the heat.
5. Add ⅓ of the hot mango mixture to the egg mixture and whisk to prevent the eggs from curdling. This is called tempering. 
6. Pour the tempered yolk mixture back into your mango mixture while still on medium heat. Keep whisking.
7. Add in your bloomed gelatin. If using sheets make sure to ring out the gelatin of extra water.
8. Cook the crémeux for about 3-5 minutes or until the mixtures about ready to boil (Do not boil).
9. When the crémeux is done, pour 200 grams into your mold on top of your frozen mango compote and freeze the mold overnight. 

Coconut Dacquoise Step-By-Step

A dacquoise is a type of cake consisting of a meringue base and nut flour (typically almond). It's super a light sponge cake that pairs really well with mousse cakes and even ice cream cakes because meringue does not freeze. It's made by finely grinding nuts such as hazelnuts, almonds, or in this case coconut flakes, then folding them with a meringue and then baking.

1. Preheat your oven to 360º F (180º C).
2. Add your egg whites into the bowl of your stand mixer with the whisk attachment. Whisk on low speed until the egg whites reach soft peaks.
3. Add in your sugar and continue to mix until you reach medium peaks. 
4. Sift your powdered sugar, almond flour, and coconut flakes into a separate bowl.
5. Add in ⅓ of your dry ingredients into your meringue along with the lime zest, then fold with a spatula.
6. Add in the rest of your dry ingredients and keep folding. ( Do not overmix because the more you fold the more air you lose. More air equals more volume, so fold lightly).
7. Prepare a piping bag with a medium ound tip. Pour your batter into the piping bag.
8. Pipe the batter into your mold starting from the center, moving to the outside of the mold in a spiral pattern. Hold the piping tip about ½" away from the mold so that you pipe in a thin layer. (Piping the batter helps create an even layer instead of pouring it straight in.)
9. Bake for 16 minutes, or until the sponge is golden and bounces back when touching it. 
10. Place the sponge in the freezer right after baking or until you are ready to use it. 

Making The Coconut Nougatine

1. Preheat your oven to 325º F (162º C).
2. If your coconut is not toasted, I recommend reading my tutorial on how to toast coconut first.
3. Combine your sugar and pectin in a small bowl. 
4. Combine your butter, corn syrup, and sugar mixture into a medium sized pot over medium heat until it begins to simmer.
5. Reduce your heat to low, then add in your coconut. Mix with a spatula until combined.   
6. Pour the nougatine onto a silicone mat and spread out with an offset spatula as thin as the coconut flakes are. 
7. Bake in the oven for about 10 min or until golden brown. 
8. Using a circle cutter of your choice, cut the nougatine right away. (once it cools down it will set and be too hard to cut). 
9. Brush the nougatine with a thin layer of melted cocoa butter using a pastry brush. This protects the nougatine from getting soggy. Set aside for decoration later.

Making The Coconut Mousse

1. Add your cream into the bowl of a stand mixer with the whisk attachment. Whip to a soft-medium peak. ( Do not overmix.)
2. Soak your gelatin in cold water(blooming). Let them absorb for 1-2 minutes.
3. Add in your coconut milk, and half of the sugar into a small pot over medium heat. (this prevents the coconut milk from burning).
4. Add in your vanilla.
5. Whisk the mix in the pot and bring it to a boil.
6. Add in your yolks and the other half of the sugar into a separate bowl. Whisk together until you reach a ribbon texture.
7. Once your coconut milk mix is boiling, temper your yolks with some of the mix by pouring ⅓ of the hot mixture into the yolk mixture while whisking constantly. Pour everything back into the pot. 
8. Cook everything while whisking constantly until it reaches 176º F (80 º C) 2-5 minutes or until the mix no longer drips from your whisk. 
9. Add in your gelatin ( If using sheets don't add in the leftover water, just the sheets).
10. OPTIONAL: Pour your mix into a separate bowl over ice to cool down the mix quickly to 20º-25ºC
11. While the mix is cooling down, un-mold your coconut dacquoise insert and your mango compote and cremeux insert. Place it back into the freezer until you are ready to assemble. 
12. Add in ⅓ of your whipped cream into your cooled coconut milk mix to make the mixture lighter. Whisk together.
13. Lightly fold in the rest of your whipped cream using a spatula. Set it aside so the mousse can thicken. Once it becomes thick and fluffy it's ready to use.

Assembling The Mango Mousse Cake

1. When the mousse is set, prepare a piping bag, and pipe the mousse about ⅓ of the way full into the bottom of your silicone entremet mold. 
2. Using a spatula spread the mousse around all the sides and to the top edge of the mold.
3. Take the mango compote and cremeux insert out of the freezer and push the frozen insert into the mousse until it's about ½" below the top edge of the mold.
4. Cover the top of the insert with a super thin layer of mousse.
5. Take out the coconut dacquoise and place that on top of the mango compote insert. Trim away any excess sponge.
6. Place the whole entremet in the freezer to set overnight or minimum of 6 hours.

Making The Mirror Glaze Step-By-Step

1. Soak your gelatin in your cold water ( blooming). Let it absorb for 1-2 minutes and set aside for later.
2. Pour in your water, corn syrup, and sugar into a medium sized pot over medium heat.
3. Bring the syrup to 222º F (106º C). ( This may take about 10-15 minutes)
4. Place your condensed milk, and vanilla bean into a tall container. The shape and size is important for mixing without getting any extra air into the mix.
5. Pour your hot syrup over the vanilla and condensed milk.
6. Add in your gelatin. 
7. Blend the glaze until it becomes super smooth and combined using an emulsion blender. See the video below for tips on how to avoid adding in air bubbles.
8. Add one or two drops of your yellow color and about ¼ teaspoon of white food coloring and keep blending.
9. Pour half of the yellow glaze into a separate container, then add one or two drops of orange color to give it a tropical orange color.
10. Strain your glaze with a strainer so you get rid of any lumps. 
11. Cool the glazes and use at 76-77º F ( 24-25º C). (Pro Tip: You can use an ice bath to cool down the glazes quickly)

Preparing The Entremet To Glaze

1. When it is completely frozen, take the entremet out of the mold, and place it on a cooling rack on top of a pan lined with plastic wrap to catch the glaze. Place everything back in the freezer until you are ready to glaze. It's very important that your entremet is as cold as possible before glazing.
2. While the entremet is in the freezer, create your chocolate decor. 

Creating the Chocolate Decor

1. Temper a small bowl of white chocolate, and in a separate bowl temper some dark chocolate. ( If you don't know how to temper, you can check out my post on How To Temper Chocolate. )
2. Cut some strips of acetate about the length of your mango mousse cake. You only need one but it is good to have extra in case you make a mistake.
3. Pour your white tempered chocolate over the sheets of acetate.
4. Place a strip of parchment on top of the melted chocolate. This will prevent the chocolate from sticking to your cake ring.
5. Wrap the chocolate strip around a cake ring similar to the size of your mango mousse cake.
6. Make sure the two ends overlap and tape the ends together.
7. Next, prepare a piping bag and fill it with some tempered dark chocolate.
8. Pipe chocolate into your polycarbonate mold cavities. Fill each cavity to the top and give the mold a few taps to pop air bubbles and make sure the chocolate reaches every part of the cavity. You only need to make two or as many as you'd like.
9. Once you fill your cavities, place some parchment underneath the mold and flip the mold over to dump out leftover chocolate.
10. Tap the sides of the mold with a bench scraper or spatula to remove all the access chocolate.
11. Scrape the access chocolate off the mold with a scraper to ensure the chocolates will have flat edges.
12. Place the mold upside down on parchment and leave to set.
13. Once the dark chocolate is set, repeat the process with the white chocolate to create a coconut shape making sure to pour the white chocolate into the dark chocolate. Leave to set again.
14. Un-mold the chocolate shells. Then using a warm plate or bottom of a small pot, warm the bottom edges of the bon bons to clean up the bottom and smooth it out.
15. Take a wire brush to create small lines and rough edges on the coconut shells.
16. place the white part of the coconut in some coconut flakes. You can now glaze and decorate your cake.

Decorating and Glazing the Mango Mousse Cake

1. Double Check your orange and yellow glazes are both at 76-77º F ( 24-25º C). If it's too cold the glaze will set before covering the cake, and if it's too warm it will melt your mousse.
2. Take your mango mousse cake out of the freezer making sure it's on a cooling rack.
3. Pour the orange glaze all over the cake right away.
4. Switch to the yellow glaze and pour a little over the orange to create a marble affect.
5. Go back and forth with the glazes until you reach a desired marble affect.
6. Scrape off the access with a small offset spatula.
7. Remove the cake from the cooling rack carefully with an offset spatula and scrape off the access underneath.
8. Carefully place your cake on your desired plate.
9. Remove your white chocolate strips from the cake ring and remove the parchment from it.
10. Cut a seam down the center with a hot knife.
11. Place the chocolate strip around the side of your cake making sure ends meet.
12. Now place your disc of nougatine on top of the mousse cake in the center.
13. OPTIONAL: Slice a small mango and use as a garnish.
14. Place your chocolate coconuts on top and decorate with tropical flowers if you desire. Your mango mousse cake is now complete! You can let it come to room temperature and serve right away or keep in the fridge and freezer until you are ready to serve. Mousse cakes can stay in the freezer for many months.

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Mango Mousse Cake

A tropical mango mousse cake made with fluffy layers of dacquoise sponge cake, mango compote, coconut mousse, shiny mirror glaze, coconut nougatine and even tiny chocolate coconuts on top! This is an extremely complex entremet but the taste makes it worth it!

Course Dessert

Cuisine French

Prep Time 4 hours hours

Cook Time 16 minutes minutes

Freezing Time 2 days days

Total Time 2 days days 4 hours hours

Servings 2 entremets

Calories 4369kcal

Author Elizabeth Marek

Equipment

• 1 8" cake ring
• 1 Offset Spatula small
• 1 Acetate roll or sheets
• 1 ½" polycarbonate sphere mold
• 1 Bench scraper
• 1 Immersion blender
• 3 silicone mousse cake molds
• 1 Entremet Mold

Ingredients

Mango Puree

• 400 grams diced mango fresh or frozen
• 2 tablespoons simple syrup

Mango Compote

• 200 grams fresh mango diced
• 20 grams sugar
• 2 grams pectin NH
• 2 grams vanilla extract or paste
• 50 grams mango puree
• 20 grams lime juice
• half lime zest

Mango Cremeux

• 170 grams cream
• 85 grams mango puree
• 30 grams sugar
• 50 grams egg yolks
• 3 grams gelatin sheets or powder
• 18 grams water mjore if using sheets

Coconut Dacquoise

• 75 grams egg whites
• 16 grams sugar
• ¼ lime zest
• 10 grams almond flour
• 50 grams powdered sugar
• 40 grams coconut flakes sweetened or unsweetened

Coconut Nougatine

• 15 grams sugar
• 0.5 grams pectin NH
• 15 grams glucose
• 27.5 grams butter unsalted
• 27.5 grams coconut flakes unsweetened

Coconut Mousse

• 7.5 grams gelatin sheets 200 bloom if using powder add 45 grams of water to soak in
• 62 grams egg yolks
• 45 grams sugar
• 312 grams coconut milk
• 300 grams heavy cream
• 1 teaspoon vanilla bean paste or extract

Mirror Glaze

• 205 grams water
• 415 grams sugar
• 415 grams glucose
• 26 grams condensed milk
• 25 grams powder gelatin
• 165 grams water
• 1-2 drops yellow gel food color
• 1-2 drops orange gel food color

Instructions

Mango Puree Step-By-Step

• To make your simple syrup, add your sugar and water into a small pot over medium heat. Bring it to a boil.
• Once the sugar syrup boils, take it off the heat and set it aside to cool down to room temperature.
• Once it's at room temperature, pour your syrup into a container and set it aside. You can also store this on your shelf for many months, so it never hurts to make a lot and keep it stored.
• Cut up your fresh mangos and dice them into chunks. Place the diced mangos into a blender or food processor.
• Add your simple syrup and blend everything together until it becomes a thin smoothie like texture.
• Strain the mix into a bowl or container to get rid of lumps and extra pulp. This makes the puree super smooth. Set this aside to use later.

Mango Compote Step-By-Step

• Mix your pectin and your sugar in a small bowl or container first. This helps prevent lumps in your compote.
• Add your mango puree into a medium-sized pot on medium heat. Bring it to a soft boil.
• When your mango puree starts to bubble, add in your diced mangos and vanilla extract. Constantly stir with a spatula to prevent scorching.
• Add in your vanilla, then your pectin and sugar mix. Keep stirring.
• Add in the lime juice.
• Keep stirring and cook your compote for about 5 minutes or until al dente (or until the fruit is soft, but still slightly firm in the center).
• Add in your lime zest, and give it a quick mix.
• Pour 150 grams into your silicone mold ( or fill your mold about halfway) and freeze it for at least 2 hours.

Making the Mango Crémeux

• Bloom your water and gelatin in a small bowl or container and leave to sit until the gelatin has fully absorbed the water. (3-5 min).
• Add in the mango puree, cream, and half of the sugar into a medium sized pot.
• Whisk your yolks and the other half of the sugar into a separate bowl until you reach the ribbon stage.
• Bring your mango mixture to a simmer over medium heat, whisking constantly to prevent burning and then remove it from the heat.
• Add ⅓ of the hot mango mixture to the egg mixture and whisk to prevent the eggs from curdling. This is called tempering.
• Pour the tempered yolk mixture back into your mango mixture while still on medium heat. Keep whisking.
• Add in your bloomed gelatin. If using sheets make sure to ring out the gelatin of extra water.
• Cook the crémeux for about 3-5 minutes or until the mixtures about ready to boil (Do not boil).
• When the crémeux is done, pour 200 grams into your mold on top of your frozen mango compote and freeze the mold overnight.

Coconut Dacquoise Step-By-Step

• Preheat your oven to 360º F (180º C).
• Add your egg whites into the bowl of your stand mixer with the whisk attachment. Whisk on low speed until the egg whites reach soft peaks.
• Add in your sugar and continue to mix until you reach medium peaks.
• Sift your powdered sugar, almond flour, and coconut flakes into a separate bowl.
• Add in ⅓ of your dry ingredients into your meringue along with the lime zest, then fold with a spatula.
• Add in the rest of your dry ingredients and keep folding. ( Do not overmix because the more you fold the more air you lose. More air equals more volume, so fold lightly).
• Prepare a piping bag with a medium round tip. Pour your batter into the piping bag.
• Pipe the batter into your mold starting from the center, moving to the outside of the mold in a spiral pattern. Hold the piping tip about ½" away from the mold so that you pipe in a thin layer. (Piping the batter helps create an even layer instead of pouring it straight in.)
• Bake for 16 minutes, or until the sponge is golden and bounces back when touching it.
• Place the sponge in the freezer right after baking or until you are ready to use it.

Coconut Nougatine Step-By-Step

• Preheat your oven to 325º F (162º C).
• If your coconut is not toasted, I recommend reading my tutorial on how to toast coconut first.
• Combine your sugar and pectin in a small bowl.
• Combine your butter, glucose, and sugar mixture into a medium sized pot over medium heat until it begins to simmer.
• Reduce your heat to low, then add in your coconut. Mix with a spatula until combined.
• Pour the nougatine onto a silicone mat and spread out with an offset spatula as thin as the coconut flakes are.
• Bake in the oven for about 10 minutes or until golden brown.
• Using a circle cutter of your choice, cut the nougatine right away. (once it cools down it will set and be too hard to cut).
• Brush the nougatine with a thin layer of melted cocoa butter using a pastry brush. This protects the nougatine from getting soggy. Set aside for decoration later.

Coconut Mousse Step-By-Step

• Add your cream into the bowl of a stand mixer with the whisk attachment. Whip to a soft-medium peak. ( Do not overmix.)
• Add in your coconut milk, and half of the sugar into a small pot over medium heat. (this prevents the coconut milk from burning).
• Add in your vanilla.
• Whisk the mix in the pot and bring it to a boil
• Add in your yolks and the other half of the sugar into a separate bowl. Whisk together until you reach a ribbon texture.
• Once your coconut milk mix is boiling, temper your yolks with some of the mix by pouring ⅓ of the hot mixture into the yolk mixture while whisking constantly. Pour everything back into the pot.
• Cook everything while whisking constantly until it reaches 176º F (80 º C) 2-5 minutes or until the mix no longer drips from your whisk.
• Add in your gelatin ( If using sheets don't add in the leftover water, just the sheets).
• OPTIONAL: Pour your mix into a separate bowl over ice to cool down the mix quickly to 20º-25ºC.
• While the mix is cooling down, un-mold your coconut dacquoise insert and your mango compote and cremeux insert. Place it back into the freezer until you are ready to assemble.
• Add in ⅓ of your whipped cream into your cooled coconut milk mix to make the mixture lighter. Whisk together.
• Lightly fold in the rest of your whipped cream using a spatula. Set it aside so the mousse can thicken. Once it becomes thick and fluffy it's ready to use.

Assembling The Mango Mousse Cake

• When the mousse is set, prepare a piping bag, and pipe the mousse about ⅓ of the way full into the bottom of your silicone entremet mold.
• Using a spatula spread the mousse around all the sides and to the top edge of the mold.
• Take the mango compote and cremeux insert out of the freezer and push the frozen insert into the mousse until it's about ½" below the top edge of the mold.
• Cover the top of the insert with a super thin layer of mousse.
• Take out the coconut dacquoise and place that on top of the mango compote insert. Trim away any excess sponge.
• Place the whole entremet in the freezer to set overnight or minimum of 6 hours.

Mirror Glaze Step-By-Step

• Soak your gelatin in your cold water ( blooming). Let it absorb for 1-2 minutes and set aside for later.
• Pour in your water, corn syrup, and sugar into a medium sized pot over medium heat.
• Bring the syrup to 222º F (106º C). ( This may take about 10-15 minutes)
• Place your condensed milk, and vanilla bean into a tall container. The shape and size is important for mixing without getting any extra air into the mix.
• Pour your hot syrup over the vanilla and condensed milk.
• Add in your gelatin.
• Blend the glaze until it becomes super smooth and combined using an emulsion blender. See the video below for tips on how to avoid adding in air bubbles.
• Add one or two drops of your yellow color and about ¼ teaspoon of white food coloring and keep blending.
• Pour half of the yellow glaze into a separate container, then add one or two drops of orange color to give it a tropical orange color.
• Strain your glaze with a strainer so you get rid of any lumps.
• Cool the glazes and use at 76-77º F ( 24-25º C). (Pro Tip: You can use an ice bath to cool down the glazes quickly)

Preparing the Entremet For Glazing

• When it is completely frozen, take the entremet out of the mold, and place it on a cooling rack on top of a pan lined with plastic wrap to catch the glaze. Place everything back in the freezer until you are ready to glaze. It's very important that your entremet is as cold as possible before glazing.
• While the entremet is in the freezer, create your chocolate decor.

Creating the Chocolate Decor

• Temper a small bowl of white chocolate, and in a separate bowl temper some dark chocolate. ( If you don't know how to temper, you can check out my post on How To Temper Chocolate. )
• Cut some strips of acetate about the length of your mango mousse cake. You only need one but it is good to have extra in case you make a mistake.
• Pour your white tempered chocolate over the sheets of acetate.
• Place a strip of parchment on top of the melted chocolate. This will prevent the chocolate from sticking to your cake ring.
• Wrap the chocolate strip around a cake ring similar to the size of your mango mousse cake.
• Make sure the two ends overlap and tape the ends together.
• Next, prepare a piping bag and fill it with some tempered dark chocolate.
• Pipe chocolate into your polycarbonate mold cavities. Fill each cavity to the top and give the mold a few taps to pop air bubbles and make sure the chocolate reaches every part of the cavity. You only need to make two or as many as you'd like.
• Once you fill your cavities, place some parchment underneath the mold and flip the mold over to dump out leftover chocolate.
• Tap the sides of the mold with a bench scraper or spatula to remove all the access chocolate.
• Scrape the excess chocolate off the mold with a scraper to enure the chocolates will have flat edges.
• Place the mold upside down on parchment and leave to set.
• Once the dark chocolate is set, repeat the process with the white chocolate to create a coconut shape making sure to pour the white chocolate into the dark chocolate. Leave to set again.
• Un-mold the chocolate shells. Then using a warm plate or bottom of a small pot, warm the bottom edges of the bon bons to clean up the bottom and smooth it out.
• Take a wire brush to create small lines and rough edges on the coconut shells.
• Place the white part of the coconut in some coconut flakes. You can now glaze and decorate your cake.

Decorating and Glazing the Mango Mousse Cake

• Double Check your orange and yellow glazes are both at 76-77º F ( 24-25º C). If it's too cold the glaze will set before covering the cake, and if it's too warm it will melt your mousse.
• Take your mango mousse cake out of the freezer making sure it's on a cooling rack.
• Pour the orange glaze all over the cake right away.
• Switch to the yellow glaze and pour a little over the orange to create a marble effect.
• Go back and forth with the glazes until you reach a desired marble effect.
• Scrape off the excess with a small offset spatula.
• Remove the cake from the cooling rack carefully with an offset spatula and scrape off the access underneath.
• Carefully place your cake on your desired plate.
• Remove your white chocolate strips from the cake ring and remove the parchment from it.
• Cut a seam down the center with a hot knife.
• Place the chocolate strip around the side of your cake making sure ends meet.
• Now place your disc of nougatine on top of the mousse cake in the center.
• OPTIONAL: Slice a small mango and use as a garnish
• Place your chocolate coconuts on top and decorate with tropical flowers if you desire. Your mango mousse cake is now complete! You can let it come to room temperature and serve right away or keep in the fridge and freezer until you are ready to serve. Mousse cakes can stay in the freezer for many months.

Video

Notes

Important Things To Note Before You Start:

• This is a 3-day dessert! On day 1, you will prepare the compote, cremux, and nougatine ( the nougatine can be made any day). On day 2, you will prepare the dacquoise, and the mousse. On Day 3 you will make the glaze and finish the entremet. and finish the entremet.
• Weigh your ingredients to avoid failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
• Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. Curdled batter causes cakes and fillings to collapse or split.
• Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
• Make sure inserts are completely frozen before adding your next layer. They should freeze for a minimum of 6 hours. 

Nutrition

Serving: 1cake | Calories: 4369kcal | Carbohydrates: 704g | Protein: 35g | Fat: 168g | Saturated Fat: 117g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 588mg | Sodium: 594mg | Potassium: 1051mg | Fiber: 18g | Sugar: 511g | Vitamin A: 26224IU | Vitamin C: 63mg | Calcium: 415mg | Iron: 18mg

The post Mango Mousse Cake appeared first on Sugar Geek Show.

This chocolate entremet is a heavenly, elegant dessert designed by a pastry chef that YOU can master from your very own kitchen! Yes, REALLY! 

Easy and straightforward, the steps in this recipe will walk you through how to make this chocolate entremet. But before you get started, you should know that this recipe is a labor of love, though, because it is a 2-day process! It’s well worth the wait, though, and arguably one of the best homemade chocolate desserts you will ever make! 

Entremet Components

An entremet is composed of multiple recipes. Those components will change with every entremet you make. Usually you have multiple layers of textures that complement each other. Smooth, creamy, rich, light, crunchy, or chewy. The options are endless.

Chocolate Fudge Cake Ingredients

A moist and fudgy cake that is perfect for an entremet base.

Dark Chocolate Ganache Ingredients

This ganache will be piped into the center of the entremet.

Glucose: Glucose is used to make the ganache more stable and smooth at room temperature. If you do not have glucose, you can also use honey or corn syrup.

Chocolate Glaze Ingredients

This shiny entremet glaze is the perfect finish and looks absolutely stunning. Not pictured is red food coloring which is used to intensify the shiny finish of the glaze.

Gelatin: You will need gelatin (or agar-agar which is a vegetarian substitute for gelatin) in order to set your chocolate glaze. If you do not have gelatin sheets you can also use powdered gelatin in place of the sheets.  

Chocolate Mousse Ingredients

64% Dark Chocolate: Chef Christophe Rull uses 64% dark chocolate. You do not have to use this exact kind. However, for the best results, you need to use “real chocolate” that is derived from a cocoa pod and contains cocoa butter (​​with at least real chocolate that is 60-70% cocoa content).

Making the Chocolate Fudge Cake

1. Prepare a ¼” sheet pan (9”x13”) with parchment paper and preheat your oven to 350ºF (180ºC).
2. In the bowl of your stand mixer with the whisk attachment, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
3. Then, in a separate bowl, combine the eggs, mayonnaise, water, and vanilla and whisk them to combine.
4. While the mixer is turning on low, gradually add the wet ingredients into the dry ingredients. Then, increase the mixer speed to 2 and continue to mix for about 1 minute or until the batter is fully combined and smooth. Remember to scrape the bowl to ensure all of the ingredients are incorporated.
5. Next, spread the cake batter evenly on a parchment lined ¼ sheet baking pan. PRO TIP: I also use cake goop around the edges to make the cake release easier.
6. Bake the cake at 350°F (182°C) for 15-20 minutes, or until the cake is finished baking and the center of the cake is set.
7. Finally, after the cake has been removed from the oven and cooled for about 15 minutes, remove the cake from the pan and wrap it in plastic wrap. Then, place the wrapped cake in the freezer until you are ready to start assembling the entremet. Chef Christophe recommends freezing the cake for at least 2-3 hours.

Preparing the Dark Chocolate Ganache

1. Combine your glucose, granulated sugar, and cream together and bring the pan to a boil in a medium sized saucepan.
2. Then, in a heat-proof or glass bowl, pour in about ⅓ of your boiling mixture over your chocolate and mix them together until you reach a shiny and smooth consistency. Then, repeat this step in thirds until you’ve added all your cream. If you put all of your cream in at once, then your ganache may separate.
3. Next, place your butter into a tall container, and then pour the melted chocolate into the pitcher over the butter.
4. Then, using an immersion blender, mix the chocolate and the butter together until it is shiny. PRO TIP: Hold the mixer at a slight angle to prevent incorporating air into the ganache.
5. Cover the ganache with plastic wrap. Do this by pressing the plastic wrap right up against the surface of the ganache. This step will prevent any water in the air from being added to the ganache.
6. Finally, let the ganache set. Set it aside for at least 5-6 hours at room temperature (or you can put it in the refrigerator and cut the time in half). The texture is smoother if you leave it at room temperature.

How to Make the Chocolate Mousse (Pâte à bombe, Ganache, and Whipped Cream)

1. This chocolate mousse is made up of three components: pâte à bombe, ganache, and whipped cream. I will walk you through how to make each of them.
2. First, in a large mixing bowl, prepare your whipped cream. Use a hand mixer to whip your heavy cream. You do not need stiff peaks, but the whipped cream should be stable. Once you have soft peaks, set it aside.
3. Next, fill a heatproof bowl with your chocolate.
4. Then, in a saucepan, bring your heavy cream to a boil in a saucepan and then pour about ⅓ of the boiling cream over your chocolate. Mix it until all of the chocolate is melted.
5. Pour ⅓ more of the boiling cream into the chocolate and mix until it is combined. Repeat this process once more with the remaining ⅓ of the hot heavy cream and mix it into the chocolate ganache. Then, set it aside.
6. Next, prepare the pâte à bombe. Start by filling a large saucepan with water and sugar mixed together. Then, place your egg yolks in a heatproof bowl.
7. Heat the water and sugar in the stovetop pan to 244°F (118°C) using a thermometer.
8. Once the pâte à bombe reaches 244°F (118°C), slowly pour it into the bowl with the egg yolks while whisking continuously (similar to how you would make an Italian meringue).
9. Whip the egg yolks until they reach the ribbon stage (this is when the texture has thickened, the volume has doubled, and will be lighter in color/appear pale yellow). Once you’ve reached the ribbon stage, your pâte à bombe is ready.
10. Now you will combine your three elements (pâte à bombe, chocolate ganache, and whipped cream) to make your mousse. Begin by transferring the whipped cream into the bowl of the chocolate ganache, and then mix to combine. The reason you will mix the whipped cream into the chocolate ganache first is to lighten up the ganache texture so that it is more airy and will mix easier with the pâte à bombe.
11. Then, pour the pâte à bombe into the bowl of the mixed chocolate ganache and whipped cream, and fold it in until it is fully combined.

Assembling the Cake, Ganache, and Mousse Layers

1. First, remove the plastic wrap from the frozen cake.
2. Next, use a 3” cake cutter to create small cake rounds. The height of the cake should be about ¼ of the height of the cake ring/entremet mold you are using. Trim the cakes to 0.5” tall.
3. Prepare a piping bag with a large round tip (an 8 or 9 tip) and fill it with your chocolate ganache.
4. Then, pipe your chocolate ganache on top of the center of your cake rounds.
5. Freeze the cake rounds with ganache on top for 1 hour or until they are set.
6. While the cake rounds with ganache are in the freezer, prepare your 4” cake rings/entremet mold for assembly.
7. You will start by coating the inside of the cake rings with cooking spray.
8. Cut your acetate sheets to 2” x 9.25”, and cut out squares of acetate that will cover the entire bottom of the cake rings.
9. Then, line the inside of your non-stick cake rings with acetate sheets. Next, place a square sheet of acetate on a baking sheet. Then, place your cake ring that is lined with acetate on top of the square.
10. Once the cake rounds with ganache have set in the freezer for 1 hour, remove them from the freezer.
11. Prepare a piping bag and fill it with your chocolate mousse.
12. Now it is time to assemble the entremet. PRO TIP: Before you begin piping your mousse ensure that the acetate squares on the bottom are in place so none of the mousse will escape.
13. Start by piping chocolate mousse into the acetate-lined cake rings about ¾ of the way to the top of the cake rings.
14. Next, hold the cake round topped with ganache and place it mousse side down into the center of the ganache (cake side should be on top). Gently press the cake round into the mousse until the mousse moves up to the top. You will see a ring of mousse form around the cake and that is when you know the mousse is filled on the sides.
15. Then, flatten out the mousse and scrape off any excess from the cake ring so that it’s level.
16. Freeze the entremets for a minimum of 3 hours. Chef Christophe recommends freezing them overnight. This will allow all of the layers to fully set in place.

Chocolate Glaze Instructions

1. First, fill a bowl with cold water and place your gelatin sheets in the bowl one at a time to prevent clumping. This will allow your gelatin sheets to bloom and absorb the water.
2. In a large saucepan, combine the water, sugar, and a few drops of red or orange food coloring. Adding the food coloring is entirely optional. This is a professional pastry chef. PRO TIP: When you add red food coloring, it will intensify the color and shine of your finished chocolate glaze.
3. Then, stir to combine everything and bring the mixture to 222°F (106°C).
4. Next in a separate container, mix your glucose with your cream. Then, warm it up in the microwave for 1 minute and whisk to mix them together.
5. Slowly pour the warmed glucose and cream mixture into the large saucepan of your sugar and water while whisking continuously to combine.
6. Then, bring the mixture to a boil.
7. Add the cocoa powder. Turn off the heat and continue to mix until combined.
8. Next, squeeze out the excess water from your bloomed gelatin sheets and then add the gelatin to a pitcher (or large measuring cup).
9. Pour the cocoa mixture on top of the gelatin, and mix the glaze using an immersion blender. Mix until all of the bubbles are gone. PRO TIP: Hold the immersion blender at a slight angle to avoid adding any air bubbles into the glaze. The smoother and bubble free the glaze is, the better the shine.
10. Finally, place your pitcher (or large measuring cup) filled with your glaze into an ice bath and cool it 104°F (40°C). Then, set it aside until you are ready to pour the glaze over your entremet.

Adding the Glaze and Final Assembly Instructions

1. First, you will unmold the frozen entremets. Heat up the side of the frozen cake ring using a heat gun (or if you don’t have a heat gun you could use a hair dryer). Gently use your finger to push the entremet out of the cake ring.
2. Then, peel off the acetate sheet.
3. Next, place your entremets on a cooling rack. Chef Christophe prepared a baking sheet with plastic wrap and topped it with a cooling rack. Why? Because the plastic wrap will catch any leftover glaze so that you can reuse it!
4. Your glaze should be 104°F (40°C).
5. Pour your chocolate glaze over your entremets so that it covers it all along the top and the sides.
6. Using a flat spatula to gently scrape across the top of the entremets so that they are level and doing so will remove any excess glaze. PRO TIP: Chef Christophe recommends glazing your entremets in 2 layers. Start by pouring the glaze over the entremet and then put it in the freezer for 1 hour to allow it to set. After 1 hour has passed, pour a 2nd layer of glaze on top of your entremets. Ultimately, the first layer will cover any air bubbles and the 2nd layer will be shiny.
7. Then, prepare your decorations for your entremet! Chef Christophe mixed small white nonpareil sprinkles with some gold powder in a bowl. If you don’t want to use sprinkles you could use streusel, nuts, toasted coconut flakes, chocolate cookie crumbs, or anything you desire! The possibilities are endless!
8. Next, pick up and transfer the chocolate entremets by sticking a skewer into the center to gently lift it up off the cooling rack.
9. (Optional) Now it's time to decorate! While lifting it up by the skewer, carefully roll the entremet into the sprinkles so they stick along the bottom of the entremet.
10. Transfer the entremet to your plate.
11. Remove the toothpick by twisting it and pulling it out at the same time.
12. Finally, place gold leaf in the center to cover the hole. Mix a little gold dust with grand marnier and decorate the top of the entremet.

FAQ

Expert Tips

• This is a 2-day dessert! On day 1, you will prepare the cake, ganache, mousse, and assemble the entremets. On day 2, you will prepare the glaze and finish the entremet.
• The chocolate you use matters! Avoid using chocolate chips from the grocery store. Why? Because they contain thickeners that stop the chocolate from melting smoothly. Chef Christophe recommends using Cacao Barry Extra-Bitter Guayaquil. Ideally, you need to use a “real chocolate” that is derived from a cocoa pod and contains cocoa butter (​​with real chocolate that is at least 60-70% cocoa content).

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Recipe

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Chocolate Entremet Cake

Learn how to make a chocolate entremet with layers of chocolate cake, chocolate ganache, mousse, and a flawless shiny chocolate glaze from Chef Christophe Rull

Course Dessert

Cuisine French

Prep Time 2 days days

Cook Time 30 minutes minutes

freezing 6 hours hours

Total Time 2 days days 6 hours hours 30 minutes minutes

Servings 6 servings

Calories 1416kcal

Author Elizabeth Marek

Equipment

• Thermometer
• Stand mixer or hand mixer
• Baking sheet
• 3" x 2" cake rings/entremet mold
• 2.5" cake cutter cake cutter should be slightly smaller than cake ring/entremet mold
• acetate sheets
• Wire cooling rack
• plastic wrap
• skewer
• pitcher or large measuring cup
• immersion blender or burr mixer
• white nonpareil sprinkles (optional)
• edible gold powder (optional)
• edible gold leaf (optional)

Ingredients

Chocolate Fudge Cake

• 100 grams eggs room temperature
• 220 grams granulated sugar
• 4 grams vanilla extract
• 160 grams Mayonaise room temperature
• 180 grams all purpose flour
• 50 grams cocoa powder
• 4 grams baking soda
• 2 grams baking powder
• 2 grams salt
• 180 grams water

Dark Chocolate Ganache

• 15 grams granulated sugar
• 10 grams glucose
• 110 grams heavy whipping cream
• 50 grams dark chocolate
• 40 grams milk chocolate
• 10 grams unsalted butter European butter or "Plugra" works best

Chocolate Glaze

• 100 grams water
• 340 grams granulated sugar
• 2 drops red food coloring I use chef master
• 220 grams heavy whipping cream
• 120 grams glucose
• 130 grams cocoa powder
• 16 grams gelatin sheets For powdered gelatin, bloom 16g of gelatin with 80g of water.

Chocolate Mousse

• 200 grams heavy whipping cream
• 200 grams 64% dark chocolate
• 60 grams egg yolks
• 60 grams granulated sugar
• 60 grams water
• 200 grams whipped cream

Instructions

Making the Chocolate Fudge Cake

• Prepare a ¼” sheet pan (9”x13”) with parchment paper and preheat your oven to 350ºF (180ºC).
• In the bowl of your stand mixer with the whisk attachment, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
• Then, in a separate bowl, combine the eggs, mayonnaise, water, and vanilla and whisk them to combine.
• While the mixer is turning on low, gradually add the wet ingredients into the dry ingredients. Then, increase the mixer speed to 2 and continue to mix for about 1 minute or until the batter is fully combined and smooth. Remember to scrape the bowl to ensure all of the ingredients are incorporated.
• Next, spread the cake batter evenly on a parchment lined ¼ sheet baking pan. PRO TIP: I also use cake goop around the edges to make the cake release easier.
• Bake the cake at 350°F (182°C) for 15-20 minutes, or until the cake is finished baking and the center of the cake is set.
• Finally, after the cake has been removed from the oven and cooled for about 15 minutes, remove the cake from the pan and wrap it in plastic wrap. Then, place the wrapped cake in the freezer until you are ready to start assembling the entremet. Chef Christophe recommends freezing the cake for at least 2-3 hours.

Preparing the Dark Chocolate Ganache

• Combine your glucose, granulated sugar, and cream together and bring the pan to a boil in a medium sized saucepan.
• Then, in a heat-proof or glass bowl, pour in about ⅓ of your boiling mixture over your chocolate and mix them together until you reach a shiny and smooth consistency. Then, repeat this step in thirds until you’ve added all your cream. If you put all of your cream in at once, then your ganache may separate.
• Next, place your butter into a tall container, and then pour the melted chocolate into the pitcher over the butter.
• Then, using an immersion blender, mix the chocolate and the butter together until it is shiny. PRO TIP: Hold the mixer at a slight angle to prevent incorporating air into the ganache.
• Cover the ganache with plastic wrap. Do this by pressing the plastic wrap right up against the surface of the ganache. This step will prevent any water in the air from being added to the ganache.
• Finally, let the ganache set. Set it aside for at least 5-6 hours at room temperature (or you can put it in the refrigerator and cut the time in half). The texture is smoother if you leave it at room temperature.

How to Make the Chocolate Mousse (Pâte à bombe, Ganache, and Whipped Cream)

• This chocolate mousse is made up of three components: pâte à bombe, ganache, and whipped cream. I will walk you through how to make each of them.
• First, in a large mixing bowl, prepare your whipped cream. Use a hand mixer to whip your heavy cream. You do not need stiff peaks, but the whipped cream should be stable. Once you have soft peaks, set it aside.
• Next, fill a heatproof bowl with your chocolate.
• Then, in a saucepan, bring your heavy cream to a boil in a saucepan and then pour about ⅓ of the boiling cream over your chocolate. Mix it until all of the chocolate is melted.
• Pour ⅓ more of the boiling cream into the chocolate and mix until it is combined. Repeat this process once more with the remaining ⅓ of the hot heavy cream and mix it into the chocolate ganache. Then, set it aside.
• Next, prepare the pâte à bombe. Start by filling a large saucepan with water and sugar mixed together. Then, place your egg yolks in a heatproof bowl.
• Heat the water and sugar in the stovetop pan to 244°F (118°C) using a thermometer.
• Once the pâte à bombe reaches 244°F (118°C), slowly pour it into the bowl with the egg yolks while whisking continuously (similar to how you would make an Italian meringue).
• Whip the egg yolks until they reach the ribbon stage (this is when the texture has thickened, the volume has doubled, and will be lighter in color/appear pale yellow). Once you’ve reached the ribbon stage, your pâte à bombe is ready.
• Now you will combine your three elements (pâte à bombe, chocolate ganache, and whipped cream) to make your mousse. Begin by transferring the whipped cream into the bowl of the chocolate ganache, and then mix to combine. The reason you will mix the whipped cream into the chocolate ganache first is to lighten up the ganache texture so that it is more airy and will mix easier with the pâte à bombe.
• Then, pour the pâte à bombe into the bowl of the mixed chocolate ganache and whipped cream, and fold it in until it is fully combined.

Assembling the Cake, Ganache, and Mousse Layers

• First, remove the plastic wrap from the frozen cake.
• Next, use a 3” cake cutter to create small cake rounds. The height of the cake should be about ¼ of the height of the cake ring/entremet mold you are using. Trim the cakes to 0.5” tall.
• Prepare a piping bag with a large round tip (an 8 or 9 tip) and fill it with your chocolate ganache.
• Then, pipe your chocolate ganache on top of the center of your cake rounds.
• Freeze the cake rounds with ganache on top for 1 hour or until they are set.
• While the cake rounds with ganache are in the freezer, prepare your 4” cake rings/entremet mold for assembly.
• You will start by coating the inside of the cake rings with cooking spray.
• Cut your acetate sheets to 2” x 9.25”, and cut out squares of acetate that will cover the entire bottom of the cake rings.
• Then, line the inside of your non-stick cake rings with acetate sheets. Next, place a square sheet of acetate on a baking sheet. Then, place your cake ring that is lined with acetate on top of the square.
• Once the cake rounds with ganache have set in the freezer for 1 hour, remove them from the freezer.
• Prepare a piping bag and fill it with your chocolate mousse.
• Now it is time to assemble the entremet. PRO TIP: Before you begin piping your mousse ensure that the acetate squares on the bottom are in place so none of the mousse will escape.
• Start by piping chocolate mousse into the acetate-lined cake rings about ¾ of the way to the top of the cake rings.
• Next, hold the cake round topped with ganache and place it mousse side down into the center of the ganache (cake side should be on top). Gently press the cake round into the mousse until the mousse moves up to the top. You will see a ring of mousse form around the cake and that is when you know the mousse is filled on the sides.
• Then, flatten out the mousse and scrape off any excess from the cake ring so that it’s level.
• Freeze the entremets for a minimum of 3 hours. Chef Christophe recommends freezing them overnight. This will allow all of the layers to fully set in place.

Chocolate Glaze Instructions

• First, fill a bowl with cold water and place your gelatin sheets in the bowl one at a time to prevent clumping. This will allow your gelatin sheets to bloom and absorb the water. Set aside for about 5 minutes.
• In a large saucepan, combine the water, sugar, and a few drops of red or orange food coloring. Adding the food coloring is entirely optional. This is a professional pastry chef. PRO TIP: When you add red food coloring, it will intensify the color and shine of your finished chocolate glaze.
• Then, stir to combine everything and bring the mixture to 222°F (106°C).
• Next in a separate container, mix your glucose with your cream. Then, warm it up in the microwave for 1 minute and whisk to mix them together.
• Slowly pour the warmed glucose and cream mixture into the large saucepan of your sugar and water while whisking continuously to combine.
• Then, bring the mixture to a boil.
• Add the cocoa powder. Turn off the heat and continue to mix until combined.
• Next, squeeze out the excess water from your bloomed gelatin sheets and then add the gelatin to a pitcher (or large measuring cup).
• Pour the cocoa mixture on top of the gelatin, and mix the glaze using an immersion blender. Mix until all of the bubbles are gone. PRO TIP: Hold the immersion blender at a slight angle to avoid adding any air bubbles into the glaze. The smoother and bubble free the glaze is, the better the shine.
• Finally, place your pitcher (or large measuring cup) filled with your glaze into an ice bath and cool it 104°F (40°C). Then, set it aside until you are ready to pour the glaze over your entremet.

Adding the Glaze and Final Assembly Instructions

• First, you will unmold the frozen entremets. Heat up the side of the frozen cake ring using a heat gun (or if you don’t have a heat gun you could use a hair dryer). Gently use your finger to push the entremet out of the cake ring.
• Then, peel off the acetate sheet.
• Next, place your entremets on a cooling rack. Chef Christophe prepared a baking sheet with plastic wrap and topped it with a cooling rack. Why? Because the plastic wrap will catch any leftover glaze so that you can reuse it!
• Your glaze should be 104°F (40°C).
• Pour your chocolate glaze over your entremets so that it covers it all along the top and the sides.
• Using a flat spatula to gently scrape across the top of the entremets so that they are level and doing so will remove any excess glaze. PRO TIP: Chef Christophe recommends glazing your entremets in 2 layers. Start by pouring the glaze over the entremet and then put it in the freezer for 1 hour to allow it to set. After 1 hour has passed, pour a 2nd layer of glaze on top of your entremets. Ultimately, the first layer will cover any air bubbles and the 2nd layer will be shiny.
• Then, prepare your decorations for your entremet! Chef Christophe mixed small white nonpareil sprinkles with some gold powder in a bowl. If you don’t want to use sprinkles you could use streusel, nuts, toasted coconut flakes, chocolate cookie crumbs, or anything you desire! The possibilities are endless!
• Next, pick up and transfer the chocolate entremets by sticking a skewer into the center to gently lift it up off the cooling rack.
• (Optional) Now it's time to decorate! While lifting it up by the skewer, carefully roll the entremet into the sprinkles so they stick along the bottom of the entremet.
• Transfer the entremet to your plate.
• Remove the toothpick by twisting it and pulling it out at the same time.
• Finally, place gold leaf in the center to cover the hole. Mix a little gold dust with grand marnier and decorate the top of the entremet.

Video

Notes

Important Things To Note Before You Start:

• This is a 2-day dessert! On day 1, you will prepare the cake, ganache, mousse, and assemble the entremets. On day 2, you will prepare the glaze and finish the entremet.
• The chocolate you use matters! Avoid using chocolate chips from the grocery store. Why? Because they contain thickeners that stop the chocolate from melting smoothly. Chef Christophe recommends using Cacao Barry Extra-Bitter Guayaquil. Ideally, you need to use a “real chocolate” that is derived from a cocoa pod and contains cocoa butter (​​with real chocolate that is at least 60-70% cocoa content).
• Weigh your ingredients to avoid failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
• Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. Curdled batter causes cakes to collapse.
• Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition

Serving: 1servings | Calories: 1416kcal | Carbohydrates: 185g | Protein: 19g | Fat: 76g | Saturated Fat: 36g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 332mg | Sodium: 605mg | Potassium: 760mg | Fiber: 12g | Sugar: 124g | Vitamin A: 1823IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 8mg

The post Chocolate Entremet Cake appeared first on Sugar Geek Show.

One question I get a lot (A LOT!) is how does the gelatin taste?

I know there are a lot of tutorials out there on YouTube on how to make the basic jelly island cake but the recipe for the gelatin is lacking in my opinion. Water plus gelatin is not going to taste very good!

For my shark cake, I used regular blue Jell-O with a little extra added gelatin to make it really firm. That worked really well and tastes really good but you can't make it very thick or the blue becomes too dark. 

For my mermaid cake, I used 7-up as the liquid and added in some gelatin to make it set. I did add a little electric blue food coloring and a tiny bit of that blue Jell-O to make it the right color. The taste was pretty good, very mild lemon-lime flavor but I wasn't fully satisfied with the taste just yet. 

Finally, when I was making Avalons Animal Crossing birthday cake, I made a recipe I was really really happy with! I started with regular water, added some sugar, and then some strawberry extract for flavor. Isn't that what Jell-O is basically made of? Sugar water, flavoring, and gelatin right? I also added a tiny bit of citric acid (basically powdered lemon) to give the Jelly that tart flavor that you associate with candy. 

Oh my gosh it tasted so good! I even surprised myself a little I admit. 

The best part about making the jelly from scratch to make your jelly island cakes is that you can control the color. If you want your jelly to all have the same color, you can add a drop or two of some blue food coloring or you can use some blue Jell-O like I did. I just really like the color! 

If you want your Jell-O to have a gradient, you can divide your jelly into three containers and color one dark blue, one medium and one light. Then layer them up, letting them chill until JUST barely set before adding the next layer of jelly. 

Ingredients for making a jelly island cake

NOTE: This cake takes about three days to make so plan ahead! 

Day 1: Bake cakes and make your ganache
Day 2: Stack your cakes, carve, and make your jelly water. Chill overnight to set the jelly.
Day 3: Unmold the cake, finish the cake with graham crackers and decorations. Enjoy! 

2 - 6" round cakes (any flavor you want)

16 ounces (2 cups) chocolate ganache or easy buttercream

40 oz cool water

14 ounces (4 cups sugar)

100 grams clear gelatin (or knox)

20 grams blue Jell-O (or 1-2 drops liquid blue food coloring)

3 teaspoon strawberry extract (or any flavor you want really!)

2 teaspoon citric acid (you can find this in the canning section of the grocery store!)

2-3 Tablespoons Crushed graham crackers for sand

Modeling chocolate palm tree (tutorial is from my animal crossing cake)

White food coloring for waves 

Cake acetate

Clear packing tape

Cake ring or springform pan

How to make jelly for a jelly cake

Step 1 - Make your ganache. I'm using the 1:1 ratio. Heat 8 ounces of heavy whipping cream until it's steaming (not boiling) then poured it over semi-sweet chocolate. Let it sit for 5 minutes then whisk until it's smooth. Cover with plastic wrap and let it cool overnight at room temperature. 

Step 2 - Bake your cakes. I'm using my applesauce spice cake recipe but you can use any flavor you want. You don't need a lot of cake, two 6" rounds will be plenty. Use the cake calculator above the cake recipe card to adjust the recipe to make two 6" rounds. 

Step 3 - Stack your cakes together with your cooled ganache. Carve the sides down so the cake is slightly rounded on top. You can use the cut-off pieces to make some cake pop dough and build up the island a bit more. Just add a little ganache to the cake pieces and smoosh them together until it forms a dough. Place the dough on top and smooth it with your spatula. 

Cover the whole cake with a layer of ganache and place it into the fridge to chill. 

Step 4 - Make your jelly for the jelly island cake. This part is really easy. Just combine your cool water, gelatin, sugar and blue Jell-O in a large saucepan. Let the gelatin absorb for 5 minutes before you start heating it. This makes the gelatin stronger.

*NOTE: these photos are of a 6x batch that I used for my animal crossing cake, your amounts will be much smaller for single jelly cake. 

Turn your heat up to medium-high and stir occasionally to keep the mixture from burning. DO NOT BOIL! Remove the mixture from the heat once you start to see steam rising from the gelatin mixture. Boiling will weaken the gelatin. 

Remove the mixture from the heat, add in the extract and the citric acid. Stir to combine and then place it into the fridge for about 30 to 60 minutes. I put mine into a new bowl so it cooled faster. 

Once the jelly is slightly cooled, you can skim the foam off the top and the leftover jelly will be nice and clear!

You don't want the mixture to solidify though! Keep your eye on it. You just want it to be cool but not solid. If you forget about it and it gets solid, pop it into the microwave for a few seconds to melt it again. 

Step 5 - Paint the ganache with a little white food coloring. I just used a brush and roughly brushed over the surface. You don't want to completely cover the ganache, just create a little texture and visual interest. 

Step 6 - Make the island. Place your cooled cake onto a cake board or even a cheesecake springform pan will work for this. Place a cake ring (if you have a springform pan you won't need a cake ring) around the cake. Line the cake ring with some cake acetate and tape the seam. 

Seal the bottom of the cake ring with some clear tape to keep the jelly from leaking out. 

I also pipe a small amount of ganache around the inside of the ring for extra insurance and smooth it down with my finger. I also pipe ganache around the base of the cake so nothing leaks into the cake. 

Put the cake back into the fridge for 20 minutes to give the ganache time to set up or until your jelly has cooled down enough to use. The jelly should be about 90ºF or just barely warm to the touch. Be patient! If the jelly is too hot it will melt your ganache and make a big mess. 

Step 7 - Pour the cooled jelly into your ring. I start with just ¼" and stop just to make sure I don't have any leaks. Allow the jelly to harden up before pouring the rest in. This should only take about 5 minutes. 

Once the thin layer of jelly is firm, go ahead and pour in the rest of the jelly to the top of the ring. 

If you have any major bubbles you can pop them with a paintbrush

Once you have poured the jelly into the ring, the jelly island cake now needs to be refrigerated overnight. 

Step 8 - De-molding the jelly island cake! Remove the tape from the cake ring and slide it off the cake. Carefully remove the acetate from the jelly and reveal your beautiful cake! 

Step 9 - Cover the top of the jelly with plastic wrap to protect it. Add your crushed graham crackers to the top of the island to look like sand. If you have made the chocolate palm tree, you can add that now too. 

Step 10 - Adding waves. Now you can add some white food coloring to the edges of the jelly to make it look like waves. I just used a paintbrush! 

I also added a modeling chocolate palm tree that I had leftover from my Animal Crossing Birthday Cake (tutorial coming soon). It's just modeling chocolate over a cake pop stick and wafer paper leaves that are brushed with a gelatin mixture to make them flexible. I dusted the palm tree with brown petal dust from the sugar art. 

Your jelly island is now complete! This will actually be ok at room temperature and the cake tastes better when it's not cold. I suggest taking the jelly island cake out of the fridge the morning of the party and allowing it to warm up before serving it! 

Yes this jelly island cake actually tastes good! The strawberry flavor tastes really amazing and my daughter Avalon absolutely loves it. She says it tastes like blueberries but I think that's because she sees the blue and it plays tricks on her tastebuds haha!

Have you made a jelly island cake? Let me know in the comments!

Want More Delicious Recipes?

Beer Gummy Recipe
Real Gummy Bear Recipe
Rose Wine Gummy Recipe

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Jelly Island Recipe

How to make a trendy jelly island cake that actually tastes good! All the tools and materials needed plus tips and tricks for a cute little jelly island cake!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Cooling 2 days days

Total Time 2 days days 10 minutes minutes

Servings 5 servings

Calories 385kcal

Author Elizabeth Marek

Equipment

• Cake ring or springform pan
• Cake acetate

Ingredients

• 40 ounces cool water 5 cups
• 14 ounces sugar 2 cups
• 4 ounces gelatin ¾ cup - I use custom collagen brand but KNOX is ok too
• 4 teaspoons blue Jell-O or a tiny drop liquid blue food coloring
• 3 teaspoons strawberry extract or any flavor you want!
• 2 teaspoons citric acid

US Customary - Metric

Instructions

For the cake

• Bake your 6" round cakes and prepare your ganache. Make sure both are cool before you frost your cakes.
• Add some ganache between the two layers and smooth with the spatula. Use a knife to shape the cake into a rounded island shape. Mix the cutoffs with a little ganache to make cake pop dough and build up the top of the island.
• Frost the entire cake in ganache and put it in the fridge to chill until the ganache is hard.
• Brush the surface of the ganache with a little white food coloring to give it dimension.
• Place the cake onto a cake board (or the bottom of your springform pan). Attach with some ganache.
• Place the ring around the cake and add the acetate. Tape down the seam so jelly doesn't leak out.
• Seal around the cake ring with tape (make sure you don't have any holes!) and pipe a small line of ganache around the inside of the acetate for extra insurance. Also make sure the cake board (if you have one) is totally covered in ganache and the cake is completely sealed to the cake board or pan so jelly doesn't leak inside.
• Refrigerate the cake until its firm or your jelly has cooled down to 90ºF

For the jelly water

• Combine the cool water, sugar, Jell-0 and gelatin together in a medium-sized saucepan. Let the gelatin absorb for 5 minutes.
• Turn the heat up to medium-high, stirring occasionally to prevent burning.
• Once you see steam just begin to rise from the surface, remove the mixture from the heat. DO NOT BOIL! It will weaken the gelatin.
• Stir in your extract and citric acid.
• Allow the mixture to cool at room temperature (or you can place it in the fridge to speed things up) until it's just barely warm. Still liquid but not hot!
• Skim off the foam and discard it.
• Pour the gelatin into your prepared cake ring. Refrigerate overnight.
• Remove the ring and remove the acetate. Cover the jelly with plastic wrap and add crushed graham crackers to the ganache to make sand. Use white food coloring to paint waves around the edges of the jelly. Add decorations if you like!

Video

Notes

Tips for success!

Make sure you cover the whole cake in ganache to keep the jelly from leaking into the cake

Cool your jelly to 90ºF before pouring it! Be patient!

Pipe a dam of ganache on the inside of the cake ring to prevent the jelly from leaking out

Tape the cake ring down really well

Freeze the cake with cake ring for 10 minutes before pouring in the jelly to make it set faster

Only pour in ¼" of jelly to begin with to seal the seam at the bottom of the cake and prevent leaks

 

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 80g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Sodium: 51mg | Sugar: 79g | Calcium: 18mg | Iron: 1mg

The post Jelly Island Cake appeared first on Sugar Geek Show.

Mirror cake glaze is a shiny cake made by pouring a delicious chocolate sugar glaze that has gelatin in it over a frozen cake, called an entremet (oooh so french). You can use a variety of colors and shaped molds to make the frozen cake to get that super reflective surface which is how the cake got it's name

These cakes really took off as a trend in 2017 but they seem like they are here to stay. One of the most popular creators of the mirror glaze cake is the instagrammer @olganoskovaa from Moscow Russia. Her cakes are so fun to watch, we never get tired of them!

What is mirror glaze made of?

Mirror glaze is made from sweetened condensed milk, a little chocolate, water and gelatin and sometimes flavorings and colors. Mirror glaze sets because of the gelatin but not hard. It is pretty sticky stuff.

Mirror glaze has a nice taste. It's sweet but not too sweet and the flavors meld well with the cake and fillings. It might look a little strange putting gelatin on cake but it tastes delicious!

Easy Mirror Glaze Recipe

Lucky for us, easy mirror glaze recipe isn't even that hard to make. Like most things related to baking, it does take a few specific things to be fully successful in your quest for mirror glaze awesomeness.

• Use a high quality white chocolate with more than 30% cocoa butter for best results
• Make sure you strain your glaze after you make it so that you don't have any lumps ruining the finish
• Pour your glaze at exactly 90 degrees F. Too warm and it will run off your cake. Too cold and it won't be smooth
• Make sure your entremet is frozen and fresh outta the freezer so that it sets the gelatin and chocolate in the glaze quickly
• Make sure you put your cake on top of a cake pan or glass so that the glaze can drip off easily.

Colored Mirror Glaze Recipe

To add colors to your glaze, simply start with making the white glaze. Divide the glaze into a few bowls and color them with regular food coloring. Some people like to then put these colors together into a big bowl or pitcher and then quickly pour over the frozen cake or they prefer to pour the colors individually and layer them up.

I used a combination of dark blue, turquoise and white to make this mirror glaze cake. You can even learn to make your own ocean wave mirror glaze cake complete with cool metallic effects!

fun little tip, if you add some metallic gold dust to some everclear or other grain alcohol and drip it over the mirror glaze, it makes some cool effects! Don't use too much though or it will eat away at your glaze.

Mirror Cake Galaxy

Making a galaxy cake is super fun! For this I prefer to use a dark chocolate mirror glaze recipe and add a little black food coloring to make it nice and dark. Then layer up some white, pink, purple, blue or any colors you want really! Top with some edible sprinkles or glitter for an extra out-of-this world look!

Galaxy mirror glaze cakes can be really fun and easy! My daughter avalon helped me make this one in a recent fb live. I just love how she has recently shown more interest in helping me bake, especially when it's time to lick the bowl.

Mirror glaze mousse cake recipe

So how do you actually make one of these beautiful, shiny cakes?

Start by making a mousse. Mousse is technically just any sort of custard (or pudding if you're from the US) that is lightened by whipped cream. You could make your own or if you're like me, you just use the boxed mix.

Switching up the flavors of your mousse can be pretty much anything! You can even start with vanilla and add in fruit purees to give it a different flavor like lemon or passion fruit! oohhh fancy.

How to make a mirror glaze cake

I had a great time making this valentines day themed mirror glaze cake heart with my daughter and she really enjoyed eating it. You see, its win/win that way. I get to make a yummy treat but I don't have to feel guilty about eating the whole thing myself.

I cooked up a batch of chocolate vanilla pudding and folded in some whipped cream. About ¼ liquid then whipped up to a firm peak. Fold until combined and smooth.

Fill your mold with about ⅓ of the mousse. Layer up some strawberries or fruit puree. More whipped cream, then your cake (I recommend our delicious vanilla cake recipe). Seal with another layer of cream and then freeze!

I love how this pretty cake looks on top of some melted ice cream and surrounded by fresh berries. Definitely, the perfect valentines day dessert that you can easily make on your own.

My smooth mirror glaze cake mold is perfect for creating a super shiny surface for the cake! Don't forget to trim off the drips after your glaze sets for a nice clean finish.

One more tip, once you glaze your cake, put it in the fridge for a few hours to soften. No one likes eating rock-hard cake! This cake will keep up to 24 hours but after that, it will start to lose it's shine.

Chocolate mousse cake with mirror glaze

Chocolate mousse cakes are not the only way to use mirror glaze. You can also use regular cake iced in plain old buttercream to make a mirror glaze cake with frosting. Make sure it's really really smooth though and frozen for a least an hour before you put that glaze over the top.

Once you put the glaze on, let the cake chill in the fridge until you're ready to slice into it.

Kitchen tools to make a mirror glaze cake

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Kitchen thermometer - Vital tool for making sure your mirror glaze is not too hot or cold when you pour. Also great for use when using chocolate!

Mirror glaze mold (smooth heart) - The classic mirror glaze mold! Perfect size to make a tasty treat for two.

Mirror glaze mold (geometric) - This mold is a little bigger than the smooth heart and has a cool geometric finish. Great for small gatherings like bridal showers or birthdays!

Strainer (chinois) - super fine strainer for getting out pesky lumps and bumps in your mirror glaze so you have a super smooth, super shiny finish on all your cakes!

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Mirror Cake Glaze Recipe

I used Chef Iso's mirror glaze recipe to make the cake I used for the Ocean Wave Mirror Glaze tutorial and it turned out awesome! 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4 cups

Calories 3346kcal

Author Elizabeth Marek

Ingredients

Ingredients

• 10 oz Granulated Sugar
• 7 oz Sweetened Condensed Milk
• 5 oz Water
• 4 teaspoon Gelatin Powder
• 2.5 oz Water
• 7 oz White Chocolate (high quality for best results such as Valrhona)
• 2 drops White Food Coloring

US Customary - Metric

Instructions

Instructions

• Add the sugar and first quantity of water to a medium-sized saucepan and heat over medium-low heat, stirring occasionally.
• Pour the  second quantity of water into the powdered gelatin and mix with a spoon. Leave to fully absorb for 15 minutes.
• Combine white chocolate and sweetened condensed milk in large heat proof container
• When the sugar and water mixture begins to simmer (do not boil), remove from the heat and add the bloomed gelatin. Stir until the gelatin has dissolved.
• Pour the hot liquid on top of the chocolate chips and sweetened condensed milk and leave to sit for 5 minutes to melt.
• Use a whisk or immersion blender to stir the glaze until the chocolate has completely melted.
• Add the gel food coloring and stir until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool.
• Once the glaze has cooled to 90º F / 32º C, pour it over the frozen cake which is on top of a cup, sitting on a tray or plate with a edge to catch the drips.
• Leave the glaze to set for 5 minutes before using a hot knife to remove the drips.
• Enjoy your cake right away or refrigerate until serving. Keep in mind that glaze loses it's shine after 24 hours so if you're making this for a client make sure you pour the same day as delivery. 

Video

Nutrition

Calories: 3346kcal | Carbohydrates: 567g | Protein: 59g | Fat: 102g | Saturated Fat: 62g | Cholesterol: 124mg | Sodium: 575mg | Potassium: 1511mg | Sugar: 566g | Vitamin A: 625IU | Vitamin C: 6.6mg | Calcium: 1122mg | Iron: 1.4mg

The post Mirror Cake Glaze Recipe appeared first on Sugar Geek Show.

Chocolate mirror glaze is a shiny coating made from chocolate, cocoa powder, sweetened condensed milk and gelatin. When it's poured over frozen desserts, it sets up to a super shiny reflective glaze so shiny you can see your reflection in the surface (hence the name mirror glaze). Mirror glaze isn't difficult to make but it does take a couple of careful steps that can't be skipped in order to get the most shiny and flawless finish to your chocolate mirror glaze. 

How to make a chocolate mirror glaze

Making mirror glaze is pretty simple but it's important to follow all the steps in the recipe. Don't just throw everything in a pot and hope it turns out 😀 You'll end up with a lumpy clumpy mess. I recommend reading through the recipe first to make sure you have all your ingredients ready to go. Then read through the instructions so you know what the next steps are and you have all the tools you need ready to go like a fine mesh strainer, thermometer, immersion blender and something to catch your glaze in. 

• To make your chocolate mirror glaze, place your first quantity of water, sugar and sweetened condensed milk into a sauce pan and bring to a simmer. Place your chocolate and cocoa powder into a large heat proof bowl and set aside.
  
• While you're waiting, sprinkle your gelatin over the second quantity of water and let it absorb. 
  
• Once your liquids come to a simmer, add in your gelatin and stir until it's completely melted. 
• Remove from the heat and add in your vanilla extract.
• Pour the mixture over the chocolate and cocoa powder and let sit for 5 minutes. 
  
• Whisk until the mixture is mostly smooth then use your immersion blender to remove any remaining lumps. 
• Pour the mixture through a mesh strainer into a large container to remove any bubbles and remaining bits of gelatin or unmelted chocolate. Don't skip this step or you won't have a smooth shiny surface on your chocolate mirror glaze.
  
• Let your mirror glaze cool to 90ºF. Stir it occasionally to make sure it's cooling evenly. If you don't wait until it's cool then your glaze will just run off the cake. Let it cool too much and it will be lumpy. 
  

Using chocolate mirror glaze on cakes

Once your mirror glaze is cool you can pour it over your cake. You can use chocolate mirror glaze over buttercream as long as the buttercream has been frozen for an hour and is nice and cold. Most people use chocolate mirror glaze on mousse cakes like the Chocolate Heart Mirror Glaze Cake but for this you'll need a mirror glaze mold and for the mousse to be completely frozen. 

Once the glaze is poured over the cake it will set up in just a couple of minutes. Once it's set, use a hot knife to trim off the drips and carefully transfer the cake to a plate to either enjoy right away or you can refrigerate it to enjoy later. Just keep in mind that mirror glaze loses it's shine after 24 hours so if you want it to be super shiny, glaze the day of delivery. 

What do you do with leftover chocolate mirror glaze?

You can re-use leftover mirror glaze. Just re-heat it in the microwave and let it cool to 90ºF again before pouring. If you want to glaze multiple cakes at once that is usually best done all at the same time to reduce the amount of time it takes to glaze multiple cakes. There will always be a small amount of glaze that cannot be used at the end. 

Love this recipe? Check out our other mirror glaze cake recipes and tutorials!
Be My Valentine Mirror Glaze Heart

Mirror Glaze Ocean Wave Tutorial (sugar geek show members only)

Mirror Glaze Recipe (white base)

Gold Mirror Glaze Recipe

Chocolate Mirror Glaze Heart 

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Chocolate Mirror Glaze Recipe

How to make beautiful, shiny mirror glaze for your cakes! 

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

cooling 20 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 330kcal

Author Elizabeth Marek

Ingredients

Chocolate Mirror Glaze

• 350 grams good quality dark chocolate
• 40 grams cocoa powder
• 120 grams water
• 300 grams sugar
• 200 grams sweetened condensed milk
• 1 tablespoon vanilla extract
• 100 grams cold water
• 15 grams powdered gelatin

Instructions

Chocolate Mirror Glaze Instructions

• Make sure you have these tools on hand: Fine mesh strainer, thermometer, immersion blender
• Combine chocolate and cocoa powder in a large heat proof bowl and set aside. 
• Sprinkle gelatin powder over the second quantity of water and let bloom for 5 minutes. 
• Place first quantity of water, sugar, sweetened condensed milk in a sauce pan and bring to a simmer over medium heat. 
• Add in bloomed gelatin and stir until completely melted and remove from the heat. Add in your vanilla. 
• Pour the mixture over chocolate/cocoa and let stand for 5 minutes then whisk to combine. Use the immersion blender to remove any remaining chunks or unmelted chocolate. 
• Pass the mixture through the mesh strainer to remove any bits of chocolate or gelatin
• Let the mixture cool to 90ºF before pouring over your frozen cake. Place frozen cake on top of a bowl or small cake pan inside a larger pan to catch the extra glaze. Trim of the drips with a hot knife and transfer to a plate. Enjoy within the hour or refrigerate. Keep in mind your glaze will lose it's shine after 24 hours so if you want it to stay shiny, I recommend glazing the day of delivery. 

Nutrition

Serving: 1g | Calories: 330kcal | Carbohydrates: 72g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 51mg | Potassium: 225mg | Fiber: 2g | Sugar: 68g | Vitamin A: 90IU | Vitamin C: 0.9mg | Calcium: 103mg | Iron: 1mg

The post Chocolate Mirror Glaze Recipe appeared first on Sugar Geek Show.

I never get tired of making mirror glaze cakes! I decided it would be really fun to try out the latest in geode cake trends and combine it with a mirror glaze cake. Something I haven't seen done yet so I was excited to try it out!

Making a geode mirror glaze cake is much like making any other mirror glaze cake. Thats one of the things I love about making mirror glaze cakes, the design possibilities are endless.

How to make the elements of a mirror glaze geode cake

First you need a mousse cake mold. I'm using our geometric heart mirror glaze cake mold. We only have a few left and then we are discontinuing so grab em while you can! 

I decided to keep the filling to this mousse cake simple since my last chocolate mirror glaze cake got pretty complicated! To fill my geode mirror glaze cake, I used my chocolate honey mousse and some chocolate joconde cut into a heart shape. You could totally add in some fresh berries into this cake and I think that would also taste amazing. 

Next freeze that cake nice and solid. You can glaze regular buttercream cakes too but they need to be frozen for an hour or the glaze won't set properly. If you accidentally freeze the cake too long your can put it in the fridge to defrost naturally after you glaze it. 

I made a batch of my regular white mirror glaze and divided into three parts. I colored one part dark pink, one part light pink and left one part white. Then I poured these three glazes together but I didn't mix them so that they would marble when I poured the glaze out. Make sure you let your glaze cool to 90ºF before pouring or it might be so hot it all runs off the cake. 

Putting together your mirror glaze geode cake

When you take your frozen cake out of the mold, place it on top of a cake board that is cut roughly to the size of the bottom of the cake so you can pick it up and transfer it to a plate easily. Then place that cake on top of a small bowl or cake pan and then that inside another larger pan to catch the excess glaze. You can re-use the glaze by heating it back up to 90ºF and pour it over another cake. 

After a few minutes, the glaze will stop running and you can trim off the drips with a hot knife. Transfer the cake to a plate and now it's time to decorate!

For the geode crystal look, I used asian lump candy which is really inexpensive and can be found in asian food stores. You can also use rock candy if you have that on hand. 

I arranged the lump candy all the way around the outside edge of the cake and some going up the sides. Then I used some small crushed lump candy to make a little heart in the center. You can get creative with what type of geode you want your mirror glaze to have. 

Then I combined some TMP super gold with a little everclear to make a thick paint. I painted the edges of the lump candy and some lines on the mirror glaze that kind of mimicked the pattern of the marbling. I wasn't sure if the gold paint would ruin the glaze but it didnt and ended up looking really pretty. 

That's it! Your geode mirror glaze cake is complete! All that's left now is to eat it! Or you can refrigerate the cake but keep in mind that mirror glaze loses it's shine after 24 hours so if you're making this cake for a client make sure you pour the glaze the same day as delivery. 

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Mirror glaze geode cake

What's better than combining two cake trends, the mirror glaze cake and the geode cake! This is a chocolate mousse cake with a simple mirror glaze topping and rock candy decorations. 

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

cooling time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 people

Calories 972kcal

Author Elizabeth Marek

Ingredients

Chocolate Joconde (for one heart)

• 50 grams almond flour
• 42 grams powdered sugar
• 12 grams cake flour
• 1 large eggs
• 1 whole egg whites
• 7 grams sugar
• 17 grams melted butter
• 4 grams cocoa powder

Chocolate Honey Mousse

• 3 oz dark chocolate
• 1.5 oz honey
• 1 large egg yolk
• ½ teaspoon dark rum
• 5.5 oz heavy cream

Mirror Glaze

• 150 grams sugar
• 100 grams sweetened condensed milk
• 2.5 oz water
• 16 grams powdered gelatin
• 2 oz water
• 180 grams white chocolate
• 1 tablespoon White food coloring

Instructions

Joconde Instructions

• First you need to preheat your oven to 425ºF/230ºC.

  Sift together your almond flour, sugar, and flour so you don't have any lumps.
  

  Then you should blend in the egg into the flour until smooth.
  

  In a separate bowl, whip egg whites to soft peaks and slowly add sugar. Continue whipping to firm moist peaks. If they start crumbling you have over-whipped your egg whites and there isn't any way to save them. 
  

  Then fold your meringue into mixture until just combined. Make sure you don't over mix it or get too rough and break down all the air you built up in your batter or you'll have a very flat cake. 
  

  Slowly whisk in the melted butter and chocolate mixture.
  

  Finally, spread the mixture onto your prepared silicone mat or cake pan and bake for 8 minutes. Make sure you don't over bake your cake.
  

  Once your cake is cooled, sprinkle a thin layer of granulated sugar over the surface of the cake and cover with plastic wrap. Let sit overnight in the fridge. The sugar will dissolve into the cake as a result, the cake will stay moist even if it's exposed to air. Cool huh!
  

Mousse Instructions

• Place your chocolate in a heat proof bowl over a pot of simmering water to melt.

  Bring your honey just to a boil and remove from the heat

  Place your egg yolks into a large heat proof bowl. Add ⅓ of your hot honey and whisk until smooth. Then add in the rest of your honey and whisk until egg yolks are thickened

  Add your egg mixture to the melted chocolate and whisk to combine

  Whip up your heavy cream to soft peaks and gently fold into your chocolate base until no streaks are present

  Pour into molds and freeze

White Mirror Glaze

• Add the sugar, sweetened condensed milk, and first quantity of water to a medium-sized saucepan and heat over medium-low heat, stirring occasionally.

  Pour the second quantity of water into the powdered gelatin and mix with a spoon. Leave to fully absorb for a few minutes.

  When the sugar, milk and water mixture begins to simmer, remove from the heat and add the bloomed gelatin. Stir until the gelatin has dissolved.

  Pour the hot liquid on top of the chocolate chips and leave to sit for 5 minutes to melt.

  Use a whisk to stir the glaze until the chocolate has completely melted.

  Add the white food coloring and mix with immersion blender until well-mixed. Pass the glaze through a fine strainer to remove lumps. Leave the glaze to cool.

  Once the glaze has cooled to 90º F / 37º C, pour it over the frozen cake which is on top of a cup, sitting on a tray or plate with a edge to catch the drips.

  Leave the glaze to set for 5 minutes before using a hot knife to remove the drips.

  Transfer the cake to a plate and enjoy right away or refrigerate until you need it. Keep in mind that mirror glaze loses it's shine after 24 hours so if you're making this for a client, glaze the same day as delivery. 

Video

Nutrition

Serving: 1g | Calories: 972kcal | Carbohydrates: 115g | Protein: 16g | Fat: 52g | Saturated Fat: 27g | Cholesterol: 179mg | Sodium: 154mg | Potassium: 437mg | Fiber: 4g | Sugar: 104g | Vitamin A: 895IU | Vitamin C: 1.1mg | Calcium: 241mg | Iron: 3.7mg

The post Mirror Glaze Geode Cake appeared first on Sugar Geek Show.

I admit that I'm a little addicted to making mirror glaze cakes! I usually make a mirror glaze cake recipe that is colored and marbled but I wanted to try my hand at a decadent chocolate mirror glaze cake recipe and I was so excited about the outcome! Chocolate mirror glaze is so shiny! It really is like looking in a mirror and oh so pretty. 

This chocolate mirror glaze cake recipe is made from chocolate mousse, stabilized whipped cream combined with strawberry puree and chocolate joconde. Freeze that baby solid and then glaze with your chocolate mirror glaze!

Recipe for chocolate heart mirror glaze cake

This cake has a lot of different elements so before you start, you might want to print out all the recipes that are needed for this cake. If you want to use less elements you totally can! To keep it super simple just use the honey mousse and cover in the chocolate glaze. 

Chocolate Mirror Glaze Recipe
Mirror Glaze Recipe (for the gold)
Stabilized Whipped Cream Recipe
Strawberry Puree Recipe
Chocolate Joconde Recipe

How to assemble your mirror glaze cake

To make your mirror glaze cake recipe, you'll need a mirror glaze mold. For this one, I'm using one of my favorites, the heart mold. 

Start by coating the inside with some chocolate mousse. I use the back of a spoon to smooth the mousse around evenly. Then freeze for about 15 minutes.

Then coat the inside with a thin layer of stabilized whipped cream. Take about ¼ cup of the stabilized whipped cream and combine it with a few tablespoons of strawberry puree. If you don't want to make your own you can use strawberry jam but do not add any powdered sugar to your stabilized whipped cream or it will be too sweet with the strawberry jam. 

Spread a layer of the strawberry cream over the whipped cream. Then cut out a piece of your chocolate joconde into a heart shape and press it into the strawberry layer. Fill in the gaps with more cream and cover the back of the cake as well. Smooth the whole thing out with a spatula and freeze solid (Minimum 2 hours).

How to make a chocolate mirror glaze cake recipe

To prepare your chocolate mirror glaze, place your first quantity of water, sugar and sweetened condensed milk into a sauce pan and bring to a simmer over med/high heat then remove from the heat. Don't let it burn!

Sprinkle your gelatin over the second quantity of water and let it bloom for 5 minutes. 

Place your bloomed gelatin into the simmering milk mixture and stir until melted. 

Pour the hot mixture over your chocolate/cocoa and let sit for 5 minutes then whisk until smooth. I use an immersion blend after whisking to get out as many lumps as possible. 

Then pour the mirror glaze through a fine mesh strainer to remove any remaining lumps. 

Let the glaze cool until its 90ºF before you pour the glaze over your frozen cake. If you pour it too soon, it will all run off the cake. If you pour it too cold then it won't be smooth. I highly recommend a digital thermometer to keep track of how cool your glaze is and stir it occasionally to make sure it's cooling evenly. 

How to make gold mirror glaze

I did a little experiment on making gold mirror glaze for this cake and loved how it turned out. I noticed that mirror glaze is pretty transparent after you first make it and wondered if I added some metallic food coloring if it would be shiny. 

It totally worked! The gold mirror glaze was a success! I went with about 1 teaspoon of TMP super gold dust but you could also use gold shimmer dust. 

To make gold mirror glaze cake recipe simply make your standard mirror glaze recipe as usual but don't add any white food coloring. Instead, add in metallic food coloring. I used gold but you could use other colors! 

I liked the gold mirror glaze as an nice accent to the chocolate mirror glaze cake. 

How to pour glaze for your mirror glaze cake recipe

Cut out a cake board in a heart shape to put the cake on. Place the cake onto a small cup or cake pan and place that inside a larger pan to capture the mirror glaze that goes over the sides of the cake to use on other cakes.

Pour your chocolate mirror glaze on first and then the gold streaks if you desire. Let the glaze until the glaze stops dripping. Use a hot knife to cut off the drips and clean up the bottom edge of the cake. 

Transfer the cake to a plate and enjoy immediately or refrigerate until you want to serve it but the cake will lose it's shiny and appear more matte after about 24 hours so if it's for a client, glaze the same day that you are going to deliver. 

note: you don't have to use all these ingredients for the cake, you could just use straight mousse or just whipped cream and berries. It's up to you what you fill your mirror glaze cake recipe with! Be creative and use the ingredients that you enjoy. 

Recipe

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Chocolate Mirror Glaze Cake

This shiny chocolate mirror glaze cake is made from honey mousse, strawberry whipped cream and chocolate joconde. A super decadent treat for a special occasion! 

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

cooling time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 people

Calories 2966kcal

Author Elizabeth Marek

Ingredients

Chocolate Joconde (for one heart)

• 50 grams almond flour
• 42 grams powdered sugar
• 12 grams cake flour
• 1 large eggs
• 1 whole egg whites
• 7 grams sugar
• 17 grams melted butter
• 4 grams cocoa powder

Chocolate Honey Mousse

• 3 oz dark chocolate
• 1.5 oz honey
• 1 large egg yolk
• ½ teaspoon dark rum
• 5.5 oz heavy cream

Strawberry Whipped Cream

• 4 oz heavy whipping cream
• 2 teaspoon powdered sugar
• ½ teaspoon gelatin powder
• 1 tablespoon cold water
• ½ teaspoon vanilla extract
• 3 oz strawberry puree or jam

Chocolate Mirror Glaze

• 350 grams dark chocolate
• 40 grams cocoa powder
• 120 grams water
• 300 grams sugar
• 200 grams sweetened condensed milk
• 1 tablespoon vanilla
• 100 grams cold water
• 15 grams powdered gelatin

Gold Mirror Glaze

• 150 grams sugar
• 100 grams sweetened condensed milk
• 2.5 oz water
• 16 grams powdered gelatin
• 2 oz water
• 180 grams white chocolate
• 1 tablespoon gold powder

Instructions

Joconde Instructions

• First you need to preheat your oven to 425ºF/230ºC.

  Sift together your almond flour, sugar, and flour so you don't have any lumps.
  

  Then you should blend in the whole eggs into the flour until smooth.
  

  In a separate bowl, whip egg whites to soft peaks and slowly add sugar. Continue whipping to firm moist peaks. If they start crumbling you have over-whipped your egg whites and there isn't any way to save them. 
  

  Then fold your meringue into mixture until just combined. Make sure you don't over mix it or get too rough and break down all the air you built up in your batter or you'll have a very flat cake. 
  

  Slowly whisk in the melted butter and chocolate mixture.
  

  Finally, spread the mixture onto your prepared silicone mat or cake pan and bake for 8 minutes. Make sure you don't over bake your cake.
  

  Once your cake is cooled, sprinkle a thin layer of granulated sugar over the surface of the cake and cover with plastic wrap. Let sit overnight in the fridge. The sugar will dissolve into the cake as a result, the cake will stay moist even if it's exposed to air. Cool huh!
  

Mousse Instructions

• Place your chocolate in a heat proof bowl over a pot of simmering water to melt.

  Bring your honey just to a boil and remove from the heat

  Place your egg yolks into a large heat proof bowl. Add ⅓ of your hot honey and whisk until smooth. Then add in the rest of your honey and whisk until egg yolks are thickened

  Add your egg mixture to the melted chocolate and whisk to combine

  Whip up your heavy cream to soft peaks and gently fold into your chocolate base until no streaks are present

  Pour into molds and freeze

Strawberry whipped cream

• Sprinkle your gelatin over the cold water and let bloom for 5 minutes.

  Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds

  In a cold mixing bowl, whip your heavy cream to soft peaks

  Add in your powdered sugar and vanilla

  Turn your mixer down to low and drizzle in your gelatin and mix until whipped cream forms stiff peaks

  Fold in your strawberry puree into half of the whipped cream. Save the other half for the back of the mousse cake. 

Chocolate Mirror Glaze

• Make sure you have these tools on hand: Fine mesh strainer, thermometer, immersion blender

  Combine chocolate and cocoa powder in a large heat proof bowl and set aside.

  Sprinkle gelatin powder over the second quantity of water and let bloom for 5 minutes.

  Place first quantity of water, sugar, sweetened condensed milk in a sauce pan and bring to a simmer over medium heat.

  Add in bloomed gelatin and stir until completely melted and remove from the heat. Add in your vanilla.

  Pour the mixture over chocolate/cocoa and let stand for 5 minutes then whisk to combine. Use the immersion blender to remove any remaining chunks or unmelted chocolate.

  Pass the mixture through the mesh strainer to remove any bits of chocolate or gelatin

  Let the mixture cool to 90ºF before pouring over your frozen cake. 

Gold Mirror Glaze

• Add the sugar, sweetened condensed milk, and first quantity of water to a medium-sized saucepan and heat over medium-low heat, stirring occasionally.

  Pour the second quantity of water into the powdered gelatin and mix with a spoon. Leave to fully absorb for a few minutes.

  When the sugar, milk and water mixture begins to simmer, remove from the heat and add the bloomed gelatin. Stir until the gelatin has dissolved.

  Pour the hot liquid on top of the chocolate chips and leave to sit for 5 minutes to melt.

  Use a whisk to stir the glaze until the chocolate has completely melted.

  Add the gold dust and mix with immersion blender until well-mixed. Pass the glaze through a fine strainer to remove lumps. Leave the glaze to cool.

  Once the glaze has cooled to 90º F / 37º C, pour it over the frozen cake which is on top of a cup, sitting on a tray or plate with a edge to catch the drips.

  Leave the glaze to set for 5 minutes before using a hot knife to remove the drips.

  Transfer the cake to a plate and enjoy right away or refrigerate until you need it. Keep in mind that mirror glaze loses it's shine after 24 hours so if you're making this for a client, glaze the same day as delivery. 

Video

Nutrition

Calories: 2966kcal | Carbohydrates: 283g | Protein: 81g | Fat: 180g | Saturated Fat: 51g | Cholesterol: 1082mg | Sodium: 875mg | Potassium: 401mg | Fiber: 22g | Sugar: 202g | Vitamin A: 3120IU | Calcium: 574mg | Iron: 12.4mg

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