Red Moon Chocolate Mousse Cake with Mirrror glaze

One of the best desserts in the world is mousse cake. And it’s even better when it chocolate mousse cake. Red Moon mousse cake is super delicious, with rich chocolate taste, smooth texture and nice red mirror glaze. The finishing touch was added by caramelized peanuts.

Red Moon Chocolate Mousse Cake with Mirrror glaze
Serves 6
Delicious chocolate mousse cake with red mirror glaze. What can be better?
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Sponge cake
  1. 3 eggs
  2. 80 gr. of wheat cake flour
  3. 20 gr. of almond flour
  4. 100 gr. of sugar
  5. ½ tsp. of baking powder
  6. ½ tsp. of vanilla extract
  7. 3 tsp. of cocoa powder
Berry crème
  1. 300 gr. of frozen berries
  2. 2 ½ tbsp. of sugar
  3. 1 ½ tbsp. of cornstarch
  4. 7 gr. of gelatin
  5. Juice of ½ of lemon
Chocolate mousse
  1. 100 gr. of milk chocolate
  2. 150 gr. of milk
  3. 50 gr. of sugar
  4. 10 gr. of gelatin
  5. 300 ml of whipping cream
  6. 2 tbsp. of saffron syrup
  7. 2 tbsp. of cocoa powder
Mirror glaze
  1. 125 ml. of water
  2. 225 gr. of sugar
  3. 225 gr. glucose syrup
  4. 100 gr. of white chocolate
  5. 10 gr. of whipping cream
  6. 20 gr. of gelatin powder
  7. Red food gel color Americolor
Decorating
  1. Caramelized peanuts
Sponge cake
  1. Line baking sheet with baking paper.
  2. Preheat oven to 180 degrees C (356 degrees F).
  3. Whisk egg whites with pinch of salt, add half of sugar into batches.
  4. Beat egg yolks with remaining sugar until fluffy and pale.
  5. Add vanilla extract and mix once more.
  6. Combine egg whites with egg yolks.
  7. Add sifted dry ingredients and gently stir until combine.
  8. Pour batter in lined baking sheet and level with spatula.
  9. Bake into preheated oven for 7 to 10 minutes.
  10. Completely cool the sponge cake and cut 5 circles with cookie cutter. The size should be smaller than hemisphere silicon molds.
Berry crème
  1. Soak gelatin in water. Blend berries until smooth. Mix cornstarch with sugar, add into berry puree and blend once more.
  2. Pour berry puree into saucepan and bring to the boil, remove from the heat after 1 to 2 minutes and add gelatin.
  3. Mix well and pour into molds for berry crème. Freeze overnight.
Chocolate mousse
  1. Soak gelatin in water.
  2. Mix cocoa powder with milk into saucepan, place on the medium heat and bring to the boil.
  3. Add saffron syrup, sugar and soaked gelatin. Mix well until combine, cook for 2 to 3 minutes and pour on top of milk chocolate. Set aside.
  4. Mix once more until smooth.
  5. Whip cream until soft peaks and combine with chocolate mixture.
  6. Add some chocolate mousse into molds, then add berry crème, cover with some mousse and put sponge cakes on top.
  7. Push them with your fingers and freeze overnight.
Mirror glaze
  1. Add water, glucose syrup, sugar and cream into saucepan.
  2. Soak gelatin in 5 parts of water (1:5).
  3. Bring syrup to the boil, cook until sugar is completely melts and remove from the heat.
  4. Cool for 1 to 2 minutes, add soaked gelatin, food gel color and mix well.
  5. Pour prepared mixture on top of chocolate and set aside. Blend until smooth. Cover with clean film and put in refrigerator for 6 to 8 hours.
Assembling of cakes
  1. Warm mirror glaze at 30 to 32 degrees C. Blend until smooth. Working temperature of mirror glaze is 27 to 30 degrees C.
  2. Take mousse cakes out of silicon molds and put in the wire rack. Glaze with mirror glaze.
  3. Decorate with caramelized peanuts, carefully transfer on the serving plate and serve.
Notes
  1. The rest of glaze is better to transfer into container, close with clean film and put in fridge. You can use it once more.
  2. To remove bubbles in glaze it is recommended to blend it at 45 degrees angle.
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