Chocolate Mousse Cake with Mirror Glaze

Ingredients

• 500 ml Heavy Cream (for vanilla custard)
• 100 g Granulated Sugar
• 4 pieces Egg Yolks (room temperature)
• 5 ml Vanilla Paste (about 1 tsp)
• 5 g Gelatin Powder (divided: 2.5 g for vanilla custard, 2.5 g for mousse, 2.5 g for glaze)
• 30 ml Cold Water (for blooming gelatin)
• 100 g All‑Purpose Flour (for chocolate sponge)
• 30 g Cocoa Powder (unsweetened)
• 1 tsp Baking Powder
• 2 pieces Eggs (room temperature)
• 300 ml Milk (for chocolate mousse base)
• 250 g Dark Chocolate (70% cocoa, divided: 200 g for mousse, 50 g for sponge, 200 g for glaze, 100 g for decorative ring)
• 200 ml Cold Heavy Cream (for whipping into mousse)
• 80 g Sugar (for chocolate mousse base)
• 3 pieces Egg Yolks (for chocolate mousse base)
• 100 ml Water (for mirror glaze syrup)
• 50 ml Glucose Syrup (helps glaze shine)
• 100 ml Sweetened Condensed Milk
• 30 ml Neutral Glaze (commercial glossy glaze, optional)
• 1 sheet Amordo Sponge (pre‑baked, cut to circle)
• 100 g Dark Chocolate for Ring (tempered for decorative ring)
• 150 g Chocolate Ganache (made from 100 g dark chocolate + 50 ml cream, for piping)
• 5 pieces Edible Gold Leaf (for final garnish)

Instructions

1. Bloom Gelatin for Vanilla Custard

   Sprinkle 2.5 g gelatin powder over 30 ml cold water, stir and let sit for 5 minutes.

   Time: PT5M

2. Prepare Vanilla Custard Base

   In a saucepan combine 500 ml heavy cream, 100 g sugar, 4 egg yolks, and 5 ml vanilla paste. Whisk gently.

   Time: PT5M

3. Cook Vanilla Custard

   Heat the mixture over low heat, stirring constantly, until the thermometer reads 80°C.

   Time: PT5M

   Temperature: 80°C

4. Add Gelatin to Custard

   Remove the saucepan from heat and whisk in the bloomed gelatin until fully dissolved.

   Time: PT2M

5. Cool Vanilla Custard

   Allow the custard to cool to 30°C, stirring occasionally.

   Time: PT20M

   Temperature: 30°C

6. Prepare Chocolate Sponge

   Mix 100 g flour, 30 g cocoa powder, 1 tsp baking powder, 80 g sugar, 2 eggs, 60 ml milk, 60 g melted butter, and 50 g melted dark chocolate. Bake in a 16 cm round pan at 180°C for 12 minutes, then cool.

   Time: PT20M

   Temperature: 180°C

7. Assemble Vanilla Layer

   Line the 16 cm metal ring with plastic wrap, place the cooled chocolate sponge inside, and pour the cooled vanilla custard over it, smoothing the top.

   Time: PT5M

8. Freeze Vanilla Layer

   Place the ring in the freezer until the custard is completely set.

   Time: PT45M

9. Bloom Gelatin for Chocolate Mousse

   Sprinkle another 2.5 g gelatin over 30 ml cold water, stir and let sit 5 minutes.

   Time: PT5M

10. Prepare Chocolate Mousse Base

    In a saucepan combine 300 ml milk, 80 g sugar, and 3 egg yolks. Whisk until smooth.

    Time: PT5M

11. Cook Mousse Base

    Heat over low heat, stirring constantly, until the mixture reaches 80°C.

    Time: PT5M

    Temperature: 80°C

12. Add Gelatin to Mousse Base

    Remove from heat and whisk in the bloomed gelatin until fully dissolved.

    Time: PT2M

13. Incorporate Dark Chocolate

    Pour the hot mousse base over 200 g chopped dark chocolate in a bowl, stir until the mixture is smooth, shiny, and fully combined.

    Time: PT5M

14. Cool Chocolate Mixture

    Allow the chocolate mixture to cool to 30°C, stirring occasionally.

    Time: PT20M

    Temperature: 30°C

15. Whip Cream

    In a clean bowl, whip 200 ml cold heavy cream to soft peaks.

    Time: PT5M

16. Fold Whipped Cream into Chocolate

    Gently fold the whipped cream into the cooled chocolate mixture until just incorporated.

    Time: PT5M

17. Portion Mousse into Silicone Molds

    Pour the mousse into silicone molds, insert cut pieces of chocolate sponge (leaf‑shaped and round), and smooth the surface.

    Time: PT5M

18. Freeze Mousse Layers

    Place the filled silicone molds in the freezer until fully set.

    Time: PT45M

19. Assemble the Cake

    Remove the frozen vanilla custard ring from the plastic wrap, place it in a silicone cake mold, pour a portion of chocolate mousse, embed the vanilla layer, then pour the remaining mousse, leaving ~1 cm space at the top.

    Time: PT10M

20. Add Amordo Sponge Top

    Cut a circle from the Amordo sponge to match the cake diameter and gently press it onto the mousse surface.

    Time: PT5M

21. Final Freeze

    Return the assembled cake to the freezer until completely set.

    Time: PT45M

22. Bloom Gelatin for Mirror Glaze

    Sprinkle 2.5 g gelatin over 30 ml cold water, stir and let sit 5 minutes.

    Time: PT5M

23. Make Sugar Syrup

    In a saucepan combine 100 ml water, 150 g sugar, and 50 ml glucose syrup. Bring to a boil, then remove from heat.

    Time: PT10M

24. Add Gelatin to Syrup

    Stir the bloomed gelatin into the hot syrup until fully dissolved.

    Time: PT2M

25. Combine Chocolate Mixture

    In a separate bowl melt 200 g dark chocolate, then whisk in 100 ml condensed milk, 30 ml neutral glaze, and the hot syrup. Blend until smooth and shiny.

    Time: PT5M

26. Cool Mirror Glaze

    Allow the glaze to cool to 28°C before use.

    Time: PT20M

    Temperature: 28°C

27. Unmold and Glaze Cake

    Remove the frozen cake from the silicone mold, place it on a ring on a plastic‑wrapped surface, and pour the mirror glaze over the cake, covering it completely.

    Time: PT5M

28. Add Decorative Chocolate Ring

    Wrap a tempered dark chocolate ring around the base of the glazed cake.

    Time: PT5M

29. Prepare Decorative Mousse Elements

    Unmold the extra mousse pieces, glaze them with mirror glaze, and place on a wire rack.

    Time: PT5M

30. Pipe Chocolate Ganache

    Fill a piping bag with chocolate ganache and pipe decorative lines or rosettes on the cake surface.

    Time: PT5M

31. Finish with Edible Gold Leaf

    Gently apply edible gold leaf pieces to the top for a luxurious finish.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g