Mousse cakes

Mousse cake is a modern delicacy that delights adults and children. And it’s not surprising, because under a thin layer of luxurious mirror glaze there is always hidden the most delicate, melting dessert. Mousse cakes with mirror glaze turn out very beautiful and of course delicious. This treat is perfect for a holiday table and will also brighten up everyday life. Despite the fact that the cakes look quite complicated, they are very simple to prepare. The authors of the site “Quick Recipes” have prepared an unusual selection of cooking recipes.

mousse cake recipe

Ingredients:

Eggs 2 pcs.
Sugar 350 gr.
Wheat flour 40 gr.
Corn starch 16 gr.
Butter 13 gr.
Vanilla extract 1 tsp.
Raspberry 750 gr.
Gelatin b30 gr.
Water 250 ml.
Condensed milk 100 gr.
White chocolate 175 gr.
Cream 33% 250 ml.
Lemon juice 1 tbsp.

homemade mousse cake recipe
General information:

Cooking time: 70 minutes;
Number of servings 6.

Cooking method:

First, we will make the biscuit dough. To do this, beat 2 eggs with a mixer for 7 minutes, then add 50 g. sugar and continue beating. Pour 40 grams into the egg mass. flour, 16 gr. starch and 1 tsp. vanilla extract. We mixed our entire mass and added melted butter. Mix well again and pour the dough onto a baking sheet with parchment. Bake the biscuit in an oven preheated to 170 degrees for 12–15 minutes.
For raspberry jelly, add 250 grams of raspberries and 30 grams to a saucepan. sugar, bring to a boil. Meanwhile, mix 30 ml. water and 6 gr. gelatin, leave to swell. When the raspberries and sugar boil and the gelatin swells, mix them.
Pour the raspberry jelly into the mold and leave to harden in the refrigerator for 2 hours. In the meantime, we can prepare raspberry mousse. To do this, mix 500 gr. raspberries and 100 gr. sugar, leave on the stove in a saucepan to boil. After this, you need to strain the mass through a sieve.
Mix 75 ml. water and 14 gr. gelatin. Let it swell for 10 minutes. When the gelatin swells, we will add it to the strained raspberry mixture. Also, add cream here. Mix all this thoroughly.
We pour raspberry mousse into the bottom of the mold. After this, we will add the frozen raspberry marmalade, which we cut out using a mold. And pour the mousse on top again to completely cover the marmalade.
The sponge cake that we baked earlier must also be cut out using a round mold, or the neck of a glass. Place the biscuit on top of the mousse.
For mirror glaze we need to mix 60 ml. water and 10 gr. gelatin, leave it for 10 minutes. Meanwhile, mix 75 ml. water, 150 gr. sugar, and condensed milk. Bring the glaze to a boil, then remove from the heat and pour it over the white chocolate. Leave this mixture for 5 minutes, then add a couple of drops of pink dye, gelatin, and mix everything using a submersible blender.
As soon as our cakes have hardened in the refrigerator, we can take them out of the mold and pour the cooled mirror glaze over them. We can sprinkle the bottom edges of the cakes with crushed nuts.

Ingredients for 6 cakes

White chocolate – 100 g.
Cream 33% – 170 ml.
Gelatin – 6 g.
Water – 40 ml.
Sugar -20 g.
Milk – 100 ml.
Vanilla extract – 1 tsp.
Yolks – 2 pcs.

For the orange filling:

Orange – 150 g.
Sugar – 20 g.
Gelatin – 4 g.
Water – 25 ml.

Flour – 100 g.
Yolk – 1 pc.
Butter – 60 g.
Powdered sugar – 25 g.

For mirror glaze:

White chocolate – 170 g.
Condensed milk – 100 g.
Sugar 150 g.
Water – 75 g.
Gelatin – 10 g.
Water for gelatin – 75 ml.

White chocolate (tempered) – 60 g.

Chocolate mousse cakes

homemade recipes for making chocolate mousse cakes
Ingredients:

Chocolate sponge cake:

Flour 125 gr.
Soda 1 tsp.
Salt ½ tsp.
cocoa powder 30 gr.
sugar 150 gr.
chicken eggs 1 pc.
butter 30 gr.
vegetable oil 30 gr.
milk 140 ml.
white wine vinegar ½ tsp.

Apricot confit:

apricot puree 150 gr.
agar-agar 1 ⅗ gr.
sugar 50 gr.

Blackcurrant marmalade:

black currant 200 gr.
sugar 75 gr.
citric acid 1 gr.
pectin 5 gr.

Chocolate mousse:

Gelatin 5 gr.
Water 30 gr.
Milk 250 gr.
black bitter chocolate 310 gr.
cream 33–35% 500 gr.

Mirror glaze:

Gelatin 12 gr.
Sugar 150 gr.
Water 72 gr.
Water 75 gr.
glucose syrup 150 gr.
white chocolate 150 gr.
condensed milk 100 gr.
food coloring ½ tsp.

General information:

Cooking time: 75 minutes;
Number of servings 5.

Cooking method:

We are preparing a biscuit. Preheat the oven to 180°C. In one bowl, combine flour, baking soda, salt, sugar and cocoa. Mix thoroughly with a whisk. Transfer to a mixer bowl. We also add liquid ingredients to it. sequence: egg, soft butter, vegetable oil, milk and wine vinegar. Mix with a mixer at medium speed for 5 - 7 minutes, the result should be a shiny, beautiful, thin dough. Pour it onto a baking sheet, the layer of dough is no more than 5 mm. Bake for about 10 minutes. Let cool. We cut out round blanks and freeze them.
Preparing apricot confit. Mix agar with sugar. Bring the puree to a boil, add the sugar-agar mixture and cook, stirring, for 2 minutes. We place the confit in a metal ring with a diameter of 16 cm, covered with cling film on the bottom. We put it in the freezer.
Making blackcurrant marmalade. Combine pectin and sugar together. Heat the blackcurrant puree to 40°C, add the sugar-pectin mixture and bring to a boil. Boil over medium heat for 3 minutes, stirring constantly. Add citric acid, stir and cool slightly. We take our preparation with apricot confit out of the freezer, pour the marmalade on top and put it back in the freezer. When this layer is well frozen, cut out circles using cutouts of the required diameter (slightly smaller than the diameter of the final cake shape) and freeze them well again.
Prepare dark chocolate mousse. Gelatin (powder) is soaked in 90 g of water for 10 - 15 minutes. Boil the milk in a saucepan, add the swollen gelatin, mix. Pour milk with gelatin dissolved in it into the chocolate broken into small pieces and mix with a whisk until a shiny, homogeneous chocolate mass is formed. Whip the cream until soft peaks form (you can’t overbeat it; as soon as the cream begins to thicken, turn off the mixer). When the chocolate mass has cooled (40°C), add it in parts to the whipped cream and mix with a spatula until smooth. The mousse is ready!
Collecting cakes. I assembled my cakes in silicone volumetric “Stone” molds. Pour a little mousse into the bottom of the mold. Place frozen preparations (confit marmalade) on top. Pour some mousse on top again. Add frozen biscuit circles. Press down a little and place in the freezer for at least 12 - 16 hours.
Preparing mirror glaze. Soak gelatin in 72 ml of water for 10 - 15 minutes. Combine sugar, water (75 ml) and glucose syrup and cook the syrup to a temperature of 103°C. Add the swollen gelatin and mix. Put melted white chocolate, condensed milk and coloring into a mixing glass with an immersion blender, pour hot syrup on top. Beat with an immersion blender until a homogeneous mirror emulsion. Cover with film in contact and place in the refrigerator until use. The working temperature of this glaze is 29 - 31°C.
Cover the cakes with mirror glaze. We heat the glaze in the microwave in pulses to operating temperature (29 - 31°C, I measure with a non-contact thermometer-pyrometer). We take out our frozen preparations. We free them from silicone molds. We place them on a wire rack; the wire rack should stand on something (so that the icing can flow freely from our cakes). Drizzle frosting over frozen cakes. Transfer to substrates. Let's decorate.

Ingredients and how to cook

ingredients for 20 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Composition weight:	100 gr
Calorie composition:	293 kcal
Belkov:	6 g
Zhirov:	16 g
Carbohydrates:	30 gr
Used:	12 / 30 / 58
N 17 / C 0 / B 83

Cooking time: 15 hours

Chocolate raspberry mousse cake

Ingredients:

For the chocolate mousse:

Dark chocolate (45%) 250 gr.
Cream (33–35%) 300 gr.
Salt 1 pinch
Powdered gelatin 2 tsp.
Water 2 tbsp. l.

For the raspberry mousse:

300 grams of fresh (frozen) raspberries;
250 grams of white chocolate;
300 grams of cream (30–35%);
a pinch of salt;
2 teaspoons of powdered gelatin;
2 tablespoons of water;
pink food coloring (gel).

To prepare the glaze:

10 grams of powdered gelatin;
60 grams of water;
150 grams of corn syrup;
150 grams of sugar;
80 grams of water;
100 grams of condensed milk;
150 grams of white chocolate;
food coloring of desired color.

General information:

Cooking time: 80 minutes;
Number of servings 4.

homemade mousse cake recipe
Method of preparation:

150 grams of fresh raspberries (if you have frozen raspberries, you need to defrost them first) beat with a blender in a bowl. Grind the finished raspberry puree through a sieve to remove the grains. Transfer the puree into a bowl, add white chocolate broken into pieces, salt, pour 100 grams of cream and place on low heat. Stir constantly. Keep on the heat until the chocolate is completely melted and the mixture is smooth. Turn off the heat and leave to cool to room temperature.
In a small container, mix gelatin with cold water and leave for a while. When the gelatin absorbs water, put it on the fire and stir until it is completely dissolved in the water. Add gelatin to the chocolate-berry-cream mixture that has cooled to room temperature and mix well. Whip the remaining 200 grams of cream well to sharp peaks.
Add some of the whipped cream, mix gently with a spatula, then add the rest and mix until smooth. Look at the color of your raspberry mousse; if you want to enhance it, add a few drops of food coloring.
Add the remaining fresh raspberries to the mousse and stir gently so as not to crush the berries. Take a smaller silicone mold and fill it with raspberry mousse. Place in the freezer for several hours until completely frozen. While the raspberry mousse is resting in the freezer, start preparing the chocolate mousse.
Making chocolate mousse. Take a saucepan, put chocolate broken into small pieces into it, add 100 ml of cream, salt, put on fire and stir every 30 seconds until the chocolate has completely melted and the mass becomes homogeneous. Pour the creamy chocolate mixture into a bowl and let cool to room temperature, stirring occasionally. In a separate small bowl, mix the gelatin with cold water and set aside.
When the chocolate mixture reaches room temperature, take the bowl with the gelatin, place it over low heat and heat, stirring, until the gelatin is completely dissolved. Then add the warm gelatin dissolved in water to the chocolate mixture and mix well. Take the rest of the cream and beat it to sharp peaks with a mixer. Add half of the whipped cream to the chocolate and mix well. Then add the second part of the whipped cream and again stir everything into a homogeneous mass. Now our chocolate mousse is ready.
Take a large mold and fill it halfway with chocolate mousse. Take the frozen raspberry mousse, carefully remove it from the mold and place it in a mold half filled with still liquid chocolate mousse so that it completely covers the berry layer and it ends up inside the chocolate mousse.
Place the mousse mold in the freezer again for a few hours. Take a bowl, pour 60 grams of water and put gelatin in it. Leave it for a while. Pour corn syrup into a saucepan, add 150 grams of sugar and 80 grams of water. Place on the fire and bring to a boil, stirring. Remove liquid from heat and add gelatin. Mix well until it dissolves completely. Add the condensed milk, stir, then add the chocolate broken into very small pieces and stir until the chocolate is completely melted.
Add dye. Pour the glaze into a tall glass and beat with an immersion blender at low speed. Whisk until there are no bubbles on the surface. Immerse the blender completely in liquid. Make sure (check with a pyrometer) that the temperature of the mirror glaze is 30–35°C. Assembling the cakes and icing Prepare a wire rack on which you will place the cakes.
Place a baking sheet or wide plate underneath to catch the glaze. Remove the mold with the frozen mousse from the freezer. Remove the mousses from the mold, carefully place them on a wire rack and pour over the mirror glaze. The mirror glaze should lie evenly on the cold surface of the mousse. Let the cake sit for 5 minutes and refrigerate for another 2 hours before refrigerating. Now you have done it and, I hope, are satisfied with the result of your righteous labors. You can invite everyone to the table.

How to cook

1. First, prepare the orange filling. Pour edible gelatin with a small amount of water and leave for 8-10 minutes. We clean the orange from films and peels, and then grind it in a blender until smooth.

2. Place the resulting mass in a saucepan, add 20 g of sugar and bring to a boil. Remove from heat, add ready-made gelatin and mix everything well until smooth. Distribute the orange mass into the cells of the silicone mold. My mold dimensions are 40x20 mm, volume 20 ml. You need to fill in 12 cells. Place the form in the freezer for 2 hours.

3. Let's start preparing the saber. Add powdered sugar and one yolk to butter at room temperature. Beat everything well with a mixer. Now add 100 grams of flour and gently knead the dough with a spatula. Wrap the resulting dough in cling film and put it in the refrigerator for 50-60 minutes.

4. Preheat the oven to 165 degrees. Transfer the dough from the refrigerator to a table sprinkled with flour. Roll out the dough into a thin layer no more than 5 mm thick. Cut into circles with a diameter of eight centimeters. Place the shortcakes on a baking sheet lined with baking paper. Bake in a preheated oven for 10-15 minutes. Remove the finished saber from the oven and let it cool on the baking sheet.

5. Let's prepare the mousse. Pour gelatin with cold water, stir and leave for 10 minutes. Using a whisk, beat two yolks with added sugar until smooth. In a saucepan, bring the milk to a boil. Stirring constantly, pour boiling milk into the whipped yolks. Pour the cream back into the saucepan, stirring constantly and cook over low heat until thickened. Do not bring the cream to a boil. Remove the cream from the stove, add vanilla extract, swollen gelatin, mix everything well.

6. Pour 100 grams of white chocolate with the resulting mass and mix with a spatula until smooth. In another bowl, beat the chilled cream with a mixer until soft peaks form. Combine the crème anglaise with the whipped cream and mix everything gently.

7. Fill the cells of the silicone mold 2/3 full with mousse. The dimensions of my form are 75x37, volume 108 ml. Take the frozen orange filling out of the freezer. We form a ball from the two halves. Next, put the orange filling in the mold with the mousse. We also fill the top with mousse. Place the mold in the freezer for 5-6 hours.

8. Let's start preparing the mirror glaze. Soak the gelatin in water and leave for ten minutes. Add water, sugar, condensed milk to the saucepan and wait until it boils. Remove from heat, add gelatin and stir until completely dissolved. Pour the resulting mixture into white chocolate and leave for five minutes. Next, add orange food coloring and blend with an immersion blender. Let the glaze cool.

9. Remove the cakes from the freezer. Remove from the silicone mold and place on a wire rack. Drizzle orange frosting evenly over each cake. Let the excess glaze drip off.

10. Carefully remove the cakes from the grill with a spatula. We combine the cakes with the saber and decorate with chocolate petals made from tempered chocolate. Place the cakes in the refrigerator to defrost for 3 hours.

Mousse cakes with mirror glaze

recipe for delicate cake with icing
Ingredients:

Flour 110 gr.
Corn flour 30 gr.
Sugar 70 gr.
Butter 105 gr.
Salt to taste

For the berry mousse:

Sugar 20 gr.
Raspberries 150 gr.
Chicken eggs 1 pc.
Gelatin 10 gr.
Liqueur 20 ml
Cream 30 ml.

For the chocolate mousse:

Gelatin 15 gr.
Chocolate 180 gr.
Milk 180 ml.
Whipped cream 220 ml.

For mirror glaze:

Sugar 90 gr.
Gelatin 10 gr.
Cream 100 ml.
Water 100 ml.
Cocoa powder 40 gr.

General information:

Cooking time: 40 minutes;
Number of servings 4.

Cooking method:

Sift both types of flour into a deep bowl. Add a pinch of salt and all the sugar here. Mix the ingredients with a spatula. Add softened butter to dry ingredients. Mix the dough. It turns out not elastic, but soft and plastic. There is no need to add more flour than indicated, otherwise the dough will be overloaded and tough.
We pack the dough in cling film and put it in the refrigerator for half an hour. Then we take it out and roll it into a thin layer using a rolling pin. To prevent the dough from sticking and tearing, it is very convenient to roll it out between two sheets of parchment.
Then cut the layer into circles. This can be done using a cookie cutter, as well as the bottom of the mold into which we will pour the soufflé. It is important that the diameter of the sand base matches the diameter of the soufflé mold.
Prick the cookies with a fork and chill in the refrigerator for 20 minutes. Then bake in the oven preheated to 180 degrees for 15 minutes or until lightly browned.
Wash the raspberries, then puree them using a blender. Fill one sheet of gelatin with a small amount of water to swell it. Leave for 5 minutes, then squeeze out excess moisture.
Place the raspberry puree in a saucepan and place on the fire. Bring to a boil but do not boil. In a small container, beat the egg and sugar until fluffy. Pour hot raspberry puree into the resulting mass and mix.
Now place this container in a steam bath, stirring constantly until the mixture thickens. Then add gelatin and cream. Beat until smooth.
Pour the mixture into small silicone molds. You can also use ice cube trays. Place in the freezer until hardened.
Soak the gelatin in water, leave for 5 minutes, then squeeze out excess moisture. Pour the milk into a saucepan and put it on the fire. Bring to a boil, turn off the heat. Add gelatin to hot milk. Stir until it is completely dissolved.
Break the chocolate into pieces and place in a bowl. Pour hot milk and gelatin over the chocolate. Stir until the chocolate is completely melted. Cool slightly and then combine with whipped cream. The soufflé mixture is ready.
Now let's collect the cakes. Place some chocolate soufflé in small spherical dome-shaped molds, then berry soufflé with the flat side facing up. Lightly press the berry soufflé into the chocolate mixture. Add a little more chocolate mixture on top and cover with cookies. Pre-soak the cookies with liqueur. Place the cakes in the refrigerator overnight (8–10 hours).
We prepare the glaze in the morning. Pour the cream into a saucepan, pour water here, add sugar and cocoa powder. Mix and put on fire. Bring the mixture to a boil, stirring all the time. Remove from heat and strain through a fine sieve. Let the mixture cool for about 5 minutes, stirring occasionally.
Place the gelatin into the glaze and stir until it is completely dissolved. Let the mixture cool at room temperature until it begins to thicken. Do not stir the glaze vigorously, otherwise there will be air bubbles in it.
After the specified time has passed, remove the cakes from the molds. We put them on the grill and place a tray underneath. Pour glaze over the treat. On a cold surface it freezes instantly. But you still need to put the cakes in the refrigerator for at least an hour. You can decorate the delicacy to your taste. For example, raspberries.

Glaze recipes

Decorating baked goods is an important and responsible moment, since the unpresentable appearance of the product will spoil the impression of serving the dessert, even if its taste is excellent.

For mousse cakes, the ideal coating option is glaze - it fits perfectly on the flat surface of the delicacy.

Colored mirror glaze

white chocolate bar - 150 g;
glucose syrup - 150 g;
water - 130 ml;
gelatin - 15 g;
powdered sugar - 150 g;
condensed milk - 100 gr.;
food coloring - the amount depends on the intensity of the desired color.

Gelatin is poured into 65 ml of water and left until it swells.
Mix the powder, syrup and remaining water in a container. Boil the mixture until the components are completely dissolved, stirring constantly to prevent burning.
Beat chopped chocolate, condensed milk and squeezed gelatin in a bowl.
Pour the syrup into the mass, add the dye and beat again until the mass acquires a homogeneous consistency.

The finished glaze is placed in a pastry bag and cooled to 35 degrees, after which it is used to cover desserts.

Chocolate glaze

The rich chocolate taste of the glaze goes well with sponge cake and mousse. The composition of this watering includes:

powdered sugar - 250 gr.;
cream (from 30% fat) - 160 ml;
drinking water - 95 ml;
cocoa - 80 gr.;
gelatin - 15 g;
molasses - 80 gr.

Start preparing the glaze by soaking the gelatin - it should swell properly.
After this, bring the cream to a boil and mix it with the boiled mixture of molasses, water, and powder.
Add cocoa to the mass, add gelatin squeezed out of excess liquid to the rest of the ingredients and beat the glaze with a blender.
When whipping, it is important to prevent the formation of bubbles - they will disrupt the texture of the coating. If air bubbles appear in the glaze, it should be strained through a fine-mesh sieve.
Before using the watering, it is cooled under cling film tightly pressed to the surface to an operating temperature of 32–35 degrees.

Caramel glaze

The pleasant caramel taste of the glaze goes well with mousse prepared according to any recipe. Ingredients:

milk chocolate - 75 g;
gelatin - 15 g;
heavy cream - 300 ml;
sugar - 260 gr.;
molasses - 220 ml.

The molasses is boiled with sugar over low heat until caramel is obtained.
Boiled cream is poured into the finished caramel.
Add syrup, pre-soaked gelatin and grated chocolate to the mixture.
Stir the mixture until it has a homogeneous, lump-free consistency.
Beat the mixture with a blender, holding it at an angle of 45 degrees so that air bubbles do not form in the glaze.
The finished glaze is applied to the cooled baked goods.

Assembling the cake is carried out in several stages - first, figures of the desired shape are cut out of the sponge cake, then mousse is laid out on them, leveling it if necessary, and after that the dessert is covered with glaze.

It is important to remember that the finished delicacy needs to stand in a cool place for a couple of hours so that the glaze hardens properly.

When assembling a dessert, you can limit yourself to using one type of mousse, a ball of which is placed on a piece of sponge cake and poured with glaze, or you can experiment - when combining mousses with different flavors, you often get an interesting result.

Mousse cake with any mirror glaze will impress with its appearance and unforgettable taste.