Mousse Pastries with Mirror Glaze

14.09.2017

5/5 - (4 votes)

Mousse pastries with mirror glaze feature chocolate mousse frozen in half-spheres and coated with a glossy glaze made from white chocolate and condensed milk. This amount makes 8 half-spheres; the glaze's working temperature is 35-40°C. I recommend freezing the mousse overnight - that way the pastries glaze perfectly. Enjoy!

Mousse Pastries with Mirror Glaze

Chocolate mousse half-spheres under a glossy mirror glaze made from white chocolate - a showstopping dessert for any celebration.

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Prep Time 40

Cook Time 10

Freezing 3

Total Time 3 50

Servings: 8 pastries

Ingredients Method Notes

Ingredients

For the mousse, makes 8 half-spheres

100 ml heavy whipping cream, 26%
150 g sour cream, 15%
100 g powdered sugar
2 tbsp cocoa powder
20 g gelatin
50 ml water

For the mirror glaze

70 g white chocolate or chocolate glaze
60 g sugar
40 g sweetened condensed milk white
30 ml water
5 g gelatin bloomed in 20 ml cold water
gel food coloring optional

Method

Make the chocolate mousse, divide it among the half-sphere molds and freeze the tray for 3 hours, ideally overnight.
For the glaze, bloom the gelatin in 20 ml of cold water.
In a saucepan, combine the water, sugar and condensed milk, bring to the first bubbles over low heat, stirring occasionally, and remove from the heat.
Add the bloomed gelatin and stir well. Pour the mixture into the chocolate and stir until smooth and fully melted.
Blend the glaze with an immersion blender until completely smooth. If desired, divide into bowls and tint with gel food coloring. The glaze's working temperature is 35-40°C - warm it over a water bath.
Set up a tray with a wire rack and take out the frozen mousse pieces.
Pour the mirror glaze over the pieces, let it drip evenly, and transfer the pastries with a knife.
Sprinkle any bumps or bare sides with feuilletine, nuts, or chocolate shards.
Refrigerate the pastries until serving. Enjoy!