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Chocolate Mousse Cake with Mirror Glaze
A luxurious no‑bake chocolate mousse cake layered with a silky vanilla custard, coated in a glossy chocolate mirror glaze and finished with edible gold leaf. Perfect for celebrations and impressive dessert tables.
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Cost Breakdown
Critical Success Points
- • Blooming gelatin correctly for each component
- • Cooking custard and mousse bases to exactly 80°C
- • Cooling mixtures to 30°C before folding or setting
- • Ensuring mirror glaze reaches 28°C before pouring
- • Freezing layers completely before handling
Safety Warnings
- • Hot sugar syrup can cause severe burns – handle with care.
- • Use a thermometer to avoid overheating custard; overheating can cause curdling.
- • Gelatin must be fully dissolved to prevent grainy texture.
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