Mirror Glaze Mousse Cakes

Ingredients for 5 servings:

• 120 g butter
• 120 g sugar
• 3 eggs, room temperature
• 120 g flour
• 60 g baking cocoa
• 2 tsp baking powder
• 1 pinch of salt
• 1 packet of vanilla sugar
• 30 ml milk
• 3 sheets of gelatin
• Ice-cold water to soak the gelatine
• 100 ml milk
• 2 egg yolks
• 25 g sugar
• 100 g white chocolate
• 100 g dark chocolate
• 300 ml cream
• 8 sheets of gelatin
• Ice-cold water to soak the gelatine
• 180 ml cream
• 90 g glucose syrup
• 230 g sugar
• 75 g baking cocoa
• 100 ml water

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 5 minutes

light and dark chocolate mousse or frozen as chocolate ice cream

This recipe starts with the filling. First, soak the gelatin in ice-cold water. Then, put the milk, egg yolks, and sugar in a bowl and beat over a hot water bath until the mixture looks thick and foamy. It’s important that the bowl only comes into contact with the hot steam and not directly with the hot water. Then add the soaked and squeezed gelatin and dissolve it. The mixture can then be divided into two bowls. Melt the chocolate, pour it into each of the two bowls, and mix thoroughly with the egg mixture. Once that’s done, whip the cream, and fold half of it into the chocolate-egg mixture. One after the other, pour this chocolate mixture into the silicone molds and freeze for at least four hours. During this time, you can start making the base for the little cakes. Cream the butter and sugar until light and creamy, then add the eggs. Mix the flour with the cocoa, baking powder, and salt. Add the mixture alternately with the milk to the butter and egg mixture, then stir briefly. The batter can then be poured into a 30 x 25 cm pan or baking frame and baked at 180°C (top and bottom heat) for 20-25 minutes. If, after baking, no batter sticks to the cake when a skewer is inserted, the cake is ready and needs to cool completely. Once it has cooled, the little cake layers can be cut out. To make the glaze, first soak the gelatine in ice-cold water. Place the other ingredients for the mirror glaze in a small saucepan and bring to a boil over medium heat for about 2 minutes. Then turn off the heat and add the soaked and squeezed gelatine. Pass the mixture through a fine sieve and immediately cover with cling film to prevent a skin from forming. Once the glaze has reached approximately 37°C (body temperature), the little mousse cakes can be removed from the mold and glazed. After 10-15 minutes, the glaze will be firm enough to slice, and the cakes can be served frozen as ice cream cakes or thawed as mousse cakes.