Mousse de chocolate con glaseado espejo

IMG_0633

IMG_0655

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.

IMG_0645

Related Post

Leave a Reply

Your email address will not be published. Required fields are marked *