Mousse cakes - original ideas for preparing a tasty and beautiful delicacy

Mousse cake

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.

Useful tips

This cake is made on the basis of a thin sponge cake, a berry jelly layer and a delicate creamy white chocolate mousse.

You need to assemble the cake exclusively in silicone molds suitable for freezing.

Also, from this amount of products you can assemble a small cake with a diameter of 16–18 centimeters. This is the case if you do not have any silicone molds.

Interesting decoration options

Such cakes can be coated with mirror glaze, chocolate velor or cream glaze, the recipe for which is described in detail in the recipe for Praline mousse cake.

Try also

Even more delicate mousse desserts:

How to make mousse cake

First you need to prepare the sponge cake.

To do this, combine the egg, sugar and salt. Beat until fluffy, light and stable. Beat for about 5-8 minutes.

Sift flour and baking powder into the resulting mass.

Then add vegetable oil and milk at room temperature.

Knead the dough with a spatula.

Spread the dough in a thin layer on parchment paper and bake in an oven preheated to 180ºC for 5 minutes.

Cool the sponge cake and cut out circles from it.

The diameter of the circles should be slightly smaller than the diameter of your mold. My circles have a diameter of 4 centimeters.

The biscuit scraps can be frozen for future use or eaten, they are very tasty.

Let's move on to preparing the berry jelly.

For jelly, you can use both fresh and thawed berries. Frozen berries must first be thawed. Then combine them with sugar and boil over low heat for 10 minutes.

If you use fresh berries, you need to puree them in a blender until puree is formed, add sugar and boil in the same way for 10 minutes.

At the same time, you need to soak the gelatin in water. While the berries are cooking, the gelatin will just swell.

Rub hot berries through a sieve to remove seeds.

Add swollen gelatin to the hot raspberry puree and stir until smooth.

If the berries have cooled too much while you are rubbing them through a sieve, then it is better to dissolve the gelatin in a steam bath, and then add it in a thin stream to the puree.

Now you need to freeze the berry puree.

Any dish with a diameter of approximately 10–15 centimeters or even a square shape is suitable for these purposes.

If you freeze in a ring, then cover it with cling film from the bottom. And if you freeze in a molded container, it is better to cover the bottom with cling film, this will make it much easier to remove the berry jelly.

From the frozen berry layer, cut out circles of the same diameter as the biscuit circles.

The leftover berry jelly can again be eaten, it is very similar to marmalade. Or freeze it. This berry layer can be melted in a steam bath and poured into molds again. The main thing is not to bring it to a boil.

And let's move on to preparing the mousse.

Bring the milk to a boil and pour it over the chocolate. Let stand for about 1 minute and stir until smooth.

Pour gelatin with water and let it swell. Then add it to warm milk with chocolate. Stir until smooth.

Again, if the milk-chocolate mass has cooled down and is not warm enough, it is better to melt the gelatin first.

The chocolate-milk mixture must be strained through a sieve to avoid any unmelted lumps of chocolate or gelatin getting into the mousse.

Now you need to whip the chilled cream to soft peaks.

Both the whipped cream and the chocolate-milk mixture should be left at room temperature for about 30 minutes. This way the milk mass will cool down, and the cream will warm up slightly. And both masses will be approximately the same temperature.

Pour the chocolate and milk mixture into the cream and gently mix everything until smooth.

Assembling the cakes. Fill the molds with mousse until about half full and place in the freezer for 20–30 minutes.

For convenience, the form should be placed on a board.

Then place the berry slices into the molds.

Pour in the remaining mousse and place the biscuit circles into the molds. Lightly press down the biscuits so that they are flush with the mousse. Place the pan in the freezer for at least 6 hours or until the cakes are completely frozen.

Frost the frozen cakes with mirror glaze or decorate them to your liking.

Using a hot and slightly damp knife, remove excess glaze from the bottom.

Carefully transfer the cakes to a baking tray or plate and place in the refrigerator to set for about 4 hours.

Once the cakes have set, they are ready to serve.

Mousse recipes

The mousse itself can be served as a separate dish or used as a filling - it goes especially well with biscuit dough.

Preparing mousse cake with mirror glaze:

• Beat 2 eggs with 200 grams of sugar until the sweet component is completely dissolved;
• add 350 grams of flour to the mixture and knead the dough;
• bake the cake at a temperature of 180 degrees for 35–40 minutes;
• The finished baked goods are cooled and the base for the cakes is cut out.

Cherry mousse

This option for preparing mousse is the simplest and requires a minimum of ingredients. It includes:

• semolina - 40 g;
• frozen pitted cherries - 200 g;
• granulated sugar - 150 gr.

1. The berries are defrosted and their juice is poured into a separate container.
2. Boil the cherries in 400 ml of water for 5–8 minutes.
3. The berries are taken out, granulated sugar is poured into the broth and the syrup is boiled.
4. Next, pour the cereal into the mixture in portions and cook for 7–10 minutes, stirring constantly to prevent boiling.
5. Remove the finished mixture from the heat, cool, and add the juice released during defrosting of the berries.
6. Beat the mousse until it doubles in volume.
7. The finished product is placed in the cold for 4 hours.

Vanilla mousse

The mousse, which has a delicate aroma and pleasant consistency, is prepared from the following ingredients:

• butter - 1 tbsp. l.;
• milk - 400 ml;
• starch - 3 tbsp. l.;
• sugar - 100 gr.;
• vanilla extract - 1 tsp;
• salt - 1/6 tsp.

1. Mix all dry ingredients in a separate container.
2. The milk is heated over medium heat until it boils, after which the dry mass is poured into it in parts.
3. Cook the mousse until it thickens and the components are completely dissolved.
4. After this, the mass is removed from the stove, butter and vanilla are added to it, mixed and left to cool.
5. The finished mousse is placed in the cold for 3 or more hours to infuse.

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.

1. Gelatin is poured into 65 ml of water and left until it swells.
2. Mix the powder, syrup and remaining water in a container. Boil the mixture until the components are completely dissolved, stirring constantly to prevent burning.
3. Beat chopped chocolate, condensed milk and squeezed gelatin in a bowl.
4. 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.

1. Start preparing the glaze by soaking the gelatin - it should swell properly.
2. After this, bring the cream to a boil and mix it with the boiled mixture of molasses, water, and powder.
3. 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.
4. 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.
5. 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.

1. The molasses is boiled with sugar over low heat until caramel is obtained.
2. Boiled cream is poured into the finished caramel.
3. Add syrup, pre-soaked gelatin and grated chocolate to the mixture.
4. Stir the mixture until it has a homogeneous, lump-free consistency.
5. Beat the mixture with a blender, holding it at an angle of 45 degrees so that air bubbles do not form in the glaze.
6. 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.

Recommendations

Glucose syrup

To obtain the perfect mirror glaze, it is important to follow a few simple rules

The most important thing is baking temperature

It is important that the product is well frozen, then the glaze will not flow. For mirror filling, use glucose syrup. You only need to use food coloring, natural ones are not suitable. The resulting mass should be brought to operating temperature, which ranges from 28 to 35 degrees. But if you need to make smudges, then the temperature should be less than 28 degrees. After pouring a cake or other product, you need to put it in the refrigerator and not in the freezer.

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.

Calorie content of foods possible in the dish

• Buttermilk – 36 kcal/100g
• Cream - 300 kcal/100g
• Cream 10% fat - 120 kcal/100g
• Cream 20% fat content - 300 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content - 210 kcal/100g
• Sour cream 25% fat content - 284 kcal/100g
• Sour cream 30% fat content - 340 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Coarse flour – 348 kcal/100g
• Unsalted peasant butter – 661 ​​kcal/100g
• Peasant salted butter - 652 kcal/100g
• Unsalted amateur butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Cocoa powder – 374 kcal/100g
• Gelatin – 355 kcal/100g
• Brown sugar - 394 kcal/100g
• Dark chocolate – 539 kcal/100g
• Chocolate 70% – 539 kcal/100g
• Chicken egg - 80 kcal/100g
• Milk chocolate – 550 kcal/100g
• White chocolate – 554 kcal/100g

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.

Calorie content of foods possible in the dish

• Condensed milk 7.5% fat - 140 kcal/100g
• Milk 1.5% fat - 47 kcal/100g
• Milk 2.5% fat - 54 kcal/100g
• Milk 3.2% fat - 60 kcal/100g
• Milk 3.5% fat - 64 kcal/100g
• Whole cow's milk - 68 kcal/100g
• Buttermilk – 36 kcal/100g
• Cream - 300 kcal/100g
• Cream 10% fat - 120 kcal/100g
• Cream 20% fat content - 300 kcal/100g
• Chocolate – 550 kcal/100g
• Milk-nut chocolate – 542 kcal/100g
• Nut chocolate – 580 kcal/100g
• Porous milk chocolate – 506 kcal/100g
• Creamy chocolate – 560 kcal/100g
• Raspberries - 42 kcal/100g
• Fresh frozen sweet raspberries – 50 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Coarse flour – 348 kcal/100g
• Sugar - 398 kcal/100g
• Granulated sugar - 398 kcal/100g
• Unsalted peasant butter – 661 ​​kcal/100g
• Peasant salted butter - 652 kcal/100g
• Unsalted amateur butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Cocoa powder – 374 kcal/100g
• Gelatin – 355 kcal/100g
• Liqueur – 327 kcal/100g
• Baileys liqueur – 327 kcal/100g
• Cherry liqueur – 299 kcal/100g
• Salt - kcal/100g
• Water - kcal/100g
• Chicken egg - 80 kcal/100g
• Corn flour - 368 kcal/100g
• Corn flour from grains with the germ removed vitaminizir - 364 kcal/100g
• Corn flour from grains with the germ removed, non-vitamin - 364 kcal/100g
• Whole grain corn flour, unsifted – 355 kcal/100g
• Sifted whole grain corn flour – 362 kcal/100g
• Whipped cream - 257 kcal/100g

Mousse cakes with mirror glaze

Learn how to cook a stunning delicacy. 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 time and effort spent will pay off in spades!

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Additional Information

Watch the video about how I prepared the “COLD HEART” mousse cake in mirror glaze.

Mousse cakes are a great culmination of any holiday or simply an exquisite dessert for a varied weekday menu. There are countless different variations of delicacies that can satisfy the most diverse needs of consumers.

cooking method

1. 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.

2. Add softened butter to the 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.

3. 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.

4. 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.

5. Prick the cookies with a fork and cool in the refrigerator for 20 minutes. Then bake in the oven preheated to 180 degrees for 15 minutes or until lightly browned.

6. 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.

7. 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.

8. Now place this container in a steam bath, stirring constantly until the mass thickens. Then add gelatin and cream. Beat until smooth.

9. Pour the mixture into small silicone molds. You can also use ice cube trays. Place in the freezer until hardened.

10. Soak 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.

11. 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.

12. 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).

13. 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.

14. Place 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.

15. After the specified time, 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.

How to make mousse cakes?

The technology for preparing such a dessert cannot be called quick and simple, but the result fully compensates for all costs.

1. It is preferable to prepare mousse cake in a silicone mold.
2. When making a multi-layer dessert, each layer is allowed to harden or at least set in the cold before adding the next one.
3. Any recipe can be adjusted to your taste by adding new jelly layers, additives or decorating the treat to your taste.

Mousse cakes “Hearts”

The simplest mousse cake can be prepared using the recommendations in this recipe. The shapes used here are in the shape of a heart, but if you don’t have one, you can take any others that are available. If desired, the sweet is decorated to taste with mirror or any other colored glaze.

• protein – 1 pc.;
• cream 33% – 100 g;
• white chocolate – 100 g;
• powdered sugar – 70 g;
• gelatin – 10 g;
• berries;
• biscuit.

1. Beat the egg whites with powder.
2. Separately, whip the cream and powder and mix with the egg whites and chocolate.
3. Gelatin is soaked in 100 ml of water, heated, dissolved, and mixed with the protein base.
4. Pour the mixture into molds, add berries and biscuit.
5. After hardening, the mousse cake heart is removed from the mold.

Mousse cake with mirror glaze - recipe

Read on to learn how to make mousse cakes with colored mirror glaze. In this case, you cannot do without a cooking thermometer, scales and an immersion blender. When beating at the final stage of preparing the glaze, the appliance should not be raised high to avoid the formation of air bubbles.

• berry puree – 300 g;
• gelatin – 35 g;
• starch – 15 g;
• white chocolate – 470 g;
• sugar – 230 g;
• milk – 230 g;
• cream – 400 g;
• water – 75 g;
• glucose syrup – 150 g;
• condensed milk – 100 g;
• biscuit, vanilla, dye.

1. Boil the puree with starch and 80 g of sugar, stir in 12 g of gelatin.
2. Pour the confit into molds and let it harden.
3. Boil milk with vanilla, add 15 g of gelatin, 320 g of chocolate, stir, cool to 35 g, stir in whipped cream.
4. Pour a little white mousse into the molds, let it harden, put in the berry confit and fill it with a layer of mousse.
5. Repeat layers.
6. Mix water, sugar, glucose syrup, cook to 103 degrees, stir in gelatin.
7. Pour the syrup into chocolate and coloring melted with condensed milk, punch it with a blender, cool to 30 degrees, pour the mixture over the cakes.
8. Remove the mousse cakes with mirror glaze from the wire rack.

Assembly

Once the preparation is complete, you can move on to the fun part of this recipe. Pour a little mousse into semicircular silicone molds, and place frozen preparations (confit with marmalade) on it. Pour a little more mousse into the molds and place the biscuits on it. Place future cakes in the freezer for 12 hours.

All we have to do is prepare the pink glaze. Boil syrup from water, glucose and sugar (its temperature should not exceed 103 degrees), and soak gelatin in water. Combine the products with melted chocolate, coloring and condensed milk in a blender bowl. Beat the ingredients until smooth and place the glaze in the refrigerator.

When 12-14 hours have passed, you need to decorate the cakes. Heat the glaze in the microwave to a temperature of 30 degrees. Remove the blanks from the freezer, free them from the silicone molds and pour glaze over them.

How to decorate mousse cakes with mirror glaze? The hemispheres can be transferred to paper cupcake tins and topped with chocolate hearts and sugar beads.