Ingredients (for 4 mini-cakes):
Chocolate Mousse
140 ml. milk
3 egg yolks
30 g. sugar
150 g. dark chocolate
2 sheets of jelly (4 g)
280 g. cream
Red Mirror Glaze
50ml water
100g sugar
100g glucose
65g condensed milk
100g white chocolate
6g de jelly (+36ml water to dissolve it)
Red food colouring
CHOCOLATE MOUSSE
Put the sheets of jelly in a bowl of cold water to hydrate them.
Chop the chocolate in small pieces and put it in a big bowl.
In another bowl, whisk the egg yolks with the sugar. Pass it to a saucepan and cook medium heat until thicken a little (be careful with the temperature; it shouldn’t be higher than 85ºc)
Pour it in the chocolate and mix until the last one melts completely. Let it cool and then add the cream (slightly whipped) dividing it in two or three parts. Mix softly using a spatula.
Pour the batter into the moulds and put it into the fridge until it solidifies. Then, put it into the freezer for al least 5 hours.
RED MIRROR GLAZE
Chop the white chocolate.
Put water and sugar into a saucepan. Add the glucose (previously heated in the microwave).
Heat it at medium heat and stir until it reaches 103ºc.
In a big bowl, put the condensed milk and then pour the mix with have heated. Whisk until combine and add the white chocolate. Mix until it melts.
Put the jelly in a saucepan with 36ml of water. Melt and mix. Before it cools, add it to the batter and mix again.
Add food colouring until you get the colour you desire.
Sieve it and let it cool for 24 hours into the fridge.
ASSEMBLY
Heat the glaze until it melts. Let it cool (25ºc).
Unmould the mousses and put them on a grid with a bowl or a tray under it.
Pour the glaze over the mousses and put them into the fridge.
Once it’s cold, decorate as you like.
