Recipe
Double Chocolate Mousse Mini Glaze Cakes
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!
Time: 10 hours 
Difficulty: Advanced
Yield: 6 cakesUdstyr
- Silicone half-sphere mold Ø4 cm (1.6 in)
- Silicone half-sphere mold Ø7 cm (2.75 in)
- Sugar thermometer
- Set of round cutters
Ingredients
White Chocolate Mousse (makes 10–12 small domes):
- 1 ½ dl heavy cream
- 50 g quality white chocolate
- 2 egg yolks (ideally pasteurized)
- 20 g sugar
Hazelnut Meringue Bases:
- 100 g hazelnuts
- 3 egg whites (ideally pasteurized)
- 100 g sugar
- 1 tbsp all-purpose flour
Dark Chocolate Mousse:
- 1 sheet gelatin
- 1½ dl heavy cream
- 35 g quality dark chocolate
- 15 g quality dark chocolate
- 2 egg yolks (ideally pasteurized)
- 20 g sugar
Mirror Glaze:
- 4 sheets gelatin
- 110 g sugar
- 1 dl orange juice
- 125 g quality white chocolate
- Gel food coloring (optional)
- Edible gold dust (optional)
Caramel Decorations:
- Follow my
caramel decoration recipe (if desired)
Instructions
White Chocolate Mousse:
- 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 bubbles
Make 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.