Use a good quality non-flavored gelatin for the best results. Gelatin - This is what helps the mirror glaze stick to the cake. If you can't find glucose, yo,u can use, light corn syrup as well.
Prepare the mousse: combine the white choc chocolate, 100 milliliters of cream, and salt in a microwave-safe bowl.
In a medium saucepan add sugar, glucose and water. Featuring White Chocolate Mousse, Mirror Glaze and Mirror Glaze Cake They are delicious, edible works of art!
Mix the gelatin with the extra water and let it soak for 5 minutes; Place condensed milk, chocolate, and gelatin into a tall heatproof container. Galaxy Mousse Cakes are almost too pretty to be real! Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. That is why it is important which chocolate you choose for your frosting.
Raspberry Mousse; Prepare the mousse: combine the white choc chocolate, 100 milliliters of cream, and salt in a microwave-safe bowl. Pour over chocolate mixture. Some chocolate glazes can’t be stored in a refrigerator or freezer, because a moist environment makes them lose their gloss and, consequently, their appeal.
Ingredients and substitutes - Mirror Glaze . For the mirror glaze 2 tbsp powdered gelatine 80 ml | 1/3 cup cold water 200 g | 7oz granulated sugar 200 g | 7oz corn syrup 100 ml | 3 1/2 fl oz water 150 g | 5.3oz sweetened condensed milk 200 g | 7oz white chocolate chopped into small pieces 1 tsp vanilla extract selection of soft gel … Microwave chopped white chocolate and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice. The best is if you have white chocolate that is intended for melting or baking. Mini chocolate mousse cakes on a brownie base are covered with a gorgeous glossy mirror glaze that’s swirled to look like the galaxy. It has no cocoa solids and the amount of fat is higher.
Mirror Glaze. Heat on low until sugar dissolves.
So yes a critical element. Increase heat to medium and bring to 103C/ 217F.
Glucose - This helps prevent the mixture from crystallizing. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Try one of the chocolate mirror glaze recipes shown in our tutorials: they yield beautiful results and can be kept in the freezer after you’ve applied them onto your pastries. White chocolate ganache is a little bit trickier because white chocolate has different consistency then the dark one. Whisk in … Pour it into a large bowl, and … This post is sponsored by International Delight.
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