Here’s the recipe for an impressive dessert full of chocolate flavor. Two types of chocolate mousse on a nut base with glossy glaze and glitter, ready to start a party!
Glazed Double Chocolate Mousse Cakes
Chocolate mousse makes such a festive and popular dessert for so many different occasions. Whether it’s a birthday bash, celebrating New Year’s Eve or dinner with friends, chocolate mousse is usually a big hit. Just check out my Triple Mousse Cakes or Strawberry Chocolate Mousse Cakes!
I’m absolutely in love with chocolate mousse, and it makes for such a delicious and festive dessert, perfect for occasions like New Year’s Eve! Check out my New Year’s dessert with mousse or my amazing strawberry and chocolate mousse tower for inspiration. This time, I couldn’t decide between white and dark chocolate mousse, so I created a dessert that combines both!
If you want to make a New Year’s Eve dessert that will truly impress, try making a glazed cake. The technique behind a smooth, shiny glaze might seem tricky, but it’s easier than you think and looks stunning! It resulted in these festive and insanely delicious New Year’s Eve desserts featuring two types of chocolate mousse and a beautiful blue glaze.
The dessert consists of cute little double chocolate mousse cakes with white and dark chocolate mousse layers on a meringue nut base. The mousse cake is covered with a thin layer of dark blue glaze with glitter for a festive look and decorated with a piece of crispy caramel.
The double chocolate mousse cakes consist of a dome of dark chocolate mousse with a smaller dome of white chocolate mousse inside.
To make it, you’ll need to begin by making small white chocolate domes in a silicone mold. Freeze them (preferably overnight) until fully frozen and set. Prepare the nut bases in the meantime, so they’re ready to assemble.
Next step is to make the dark chocolate mousse. Fill a bigger silicone half dome mold partially with dark chocolate mousse, then press a frozen white chocolate mousse dome into it. Fill the rest of the mold with dark chocolate mousse. Scrape the top before adding the nut bases.
Cover your desserts with plastic wrap and freeze your desserts, preferably overnight.
See the full recipe and instructions further down the page.
Equipment for Chocolate Mousse Glaze Cakes
You’ll need the following equipment to make the chocolate mousse cakes:
Silicone half dome Ø4 cm mold
Silicone half dome Ø7 cm mold
Round cookie cutter Ø7 cm
Sugar thermometer
Paste or gel colors for glaze
You could also make square cakes by using square molds. It’s just important that they are silicone, so you can pop the cakes out once they are frozen.
Tips for Glazing Your Cakes
Once your cakes are fully frozen, they are ready to be covered with glaze.
Temperature is key when working with glaze, so you’ll need to use a sugar thermometer. If the glaze is just a few degrees too warm, it will slide right off your frozen cakes. If it’s too cold, it will cause air bubbles.
Feel free to play with the colors of your glaze. Use paste or gel colors that won’t thin the texture of your glaze, but add beautiful color with a small amount. I made a beautiful dark blue color by mixing blue and black.
Stir your glaze until it reaches 35°C (95°F)– it will take some time, so be patient. Leave your cakes in the freezer right up until the moment where you’ll glaze them. Pop them out of the mold and place them on a baking rack over a sheet of baking paper. Pour your glaze over the cakes. Repeat if you want a thicker layer (I glazed my cakes 3 times each).
Sprinkle with glitter or other decorations. Let the cakes set for 10 minutes before you very carefully move them to a serving dish. You’ll want to swiftly cut off any pieces of glaze hanging from the bottom. Pop them in the fridge for at least 2 hours before serving to allow the glaze to set.
Place your finished glaze cakes on plates and decorate with e.g. crispy caramel and chopped hazelnuts like in the photos.
Glaze Cakes can be Made Ahead
You can easily make your glaze cakes ahead by assembling your cakes and freezing them. Simply take your cakes out when you’re ready to glaze them on the day of serving.
These elegant New Year’s desserts take some time to prepare, but the only thing you need to do on the day is to pour the glaze and decorate. They are convenient because they can be made well in advance. Plus, they taste AMAZING!
These delicious domes with two kinds of chocolate mousse and a shiny glaze are guaranteed to impress your guests. They’re stunning to look at – and taste absolutely divine!
Whip the cream until soft peaks form and refrigerate.
1 ½ dl heavy cream
Roughly chop the white chocolate and melt it in the microwave or over a bain-marie. Let it cool for about 7–8 minutes.
50 g quality white chocolate
Meanwhile, whisk the egg yolks and sugar until light and fluffy.
2 egg yolks, 20 g sugar
Stir the melted white chocolate into the egg mixture. Gently fold in the whipped cream until fully incorporated.
Fill your small Ø4 cm (1.6 inch) half-sphere molds with the mousse. You'll only need 6, but this batch makes about 10–12, so make a few extra.
Level the tops with a spatula, cover with plastic wrap, and freeze for at least 6 hours (preferably overnight).
Hazelnut Meringue Bases:
Preheat the oven to 200 °C (392 °F).
Toast the hazelnuts on a hot pan until the skins loosen, then rub them off with a kitchen towel. Finely chop the nuts in a food processor (although not into powder).
100 g hazelnuts
Whip the egg whites and sugar until stiff and glossy. Gently fold in the flour and hazelnuts.
3 egg whites, 100 g sugar, 1 tbsp all-purpose flour
Spread the mixture on a baking sheet lined with parchment into a rectangle approx. 30 x 30 cm (12 x 12 inches) and 0.5–0.75 cm (0.2–0.3 inches) thick.
Bake for 15–20 minutes until golden – keep an eye on it!
Cool for 5 minutes, then cut out 6 circles using a cutter that matches your large mold of Ø7 cm (2.75 inches) while the base is still warm.
Store in an airtight bag or container until needed.
Dark Chocolate Mousse:
Soak the gelatin sheet in cold water for 10 minutes.
1 sheet gelatin
Whip the cream and refrigerate. Melt 35 g (1.25 oz) of the dark chocolate in the microwave or over a bain-marie. While it melts, whisk the egg yolks and sugar until fluffy.
1½ dl heavy cream, 35 g quality dark chocolate, 2 egg yolks, 20 g sugar
Chop the remaining 15 g (0.5 oz) chocolate and stir it into the melted chocolate to fully melt.
15 g quality dark chocolate
Fold the chocolate into the egg mixture. Melt the soaked gelatin with just the clinging water and stir it in.
Gently fold in the whipped cream.
Fill the large molds of Ø7 cm (2.75 in) ¾ full with mousse. Press in a frozen white chocolate dome, then fill the rest of the mold and level the top.
Place a hazelnut base on top of each and press gently to adhere.
Cover and freeze for at least 8 hours (preferably overnight).
Mirror Glaze:
Soak the gelatin sheets in cold water for 10 minutes.
4 sheets gelatin
Bring sugar and orange juice to a boil and stir until dissolved. Remove from heat.
110 g sugar, 1 dl orange juice
Squeeze water from gelatin and stir into the hot juice.
Finely chop the white chocolate and place in a tall narrow container.
125 g quality white chocolate
Pour the hot juice over and blend with an immersion blender–avoid air bubbles by tilting the blender slightly and not lifting it.
Add food coloring if desired. Stir slowly with a spoon until the glaze cools to exactly 35 °C (95 °F)–this takes 10–15 minutes.
Gel food coloring
Unmold the frozen domes and place them on a wire rack over a tray with parchment underneath.
Pour the glaze over each dome until fully covered. Excess glaze will drip off. Repeat if a thicker coat is desired. Optionally, sprinkle with gold dust.
Edible gold dust
Refrigerate for at least 2 hours before serving.
Caramel Decorations (optional):
Make caramel as per my caramel recipe and decorate just before serving.
Notes
General note: You’ll have some leftover mousse – enjoy it in a little glass as a treat!Glaze tip:The glaze must be exactly 35°C (95°F) when poured. Too hot = it slides off. Too cold = it bubblesMake ahead: The white chocolate mousse can be made well ahead and frozen. Same with the hazelnut bases and chocolate domes.Glaze on the day of serving, ideally no more than 8 hours ahead.
RATE THE RECIPE
Tag @bageglad på Instagram så jeg kan se og dele det du har lavet!
Hi, I’m Trine – home baker from Copenhagen, Denmark. “Bageglad” means happy to bake in Danish and I have been spreading this happiness on the blog since 2012. Today, it reaches more home bakers worldwide than I could ever have dreamed of! Thank you for visiting!
Hi, I’m Trine – home baker from Copenhagen, Denmark. “Bageglad” means happy to bake in Danish and I have been spreading this happiness on the blog since 2012. Today, it reaches more home bakers worldwide than I could ever have dreamed of! Thank you for visiting!
Time: 10 hours 
Difficulty: Advanced
Yield: 6 cakes
