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5 from 3 votes

Mirror Glaze Cake - Valentine's Desserts

Ultimate Valentine’s desserts to wow your sweetheart! Red mirror glaze cake, made with white chocolate mousse and strawberries. Chocolate blooming heart.
Prep Time2 hrs
Cook Time10 mins
Chilling, decorating4 hrs 20 mins
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: Global cuisine
Keyword: chocolate, mirror glaze, mousse cake, strawberry dessert, Valentines day
Servings: 4
Calories: 671kcal
Author: Cooking Journey

Ingredients

White chocolate mousse:

  • 83 g white chocolate (chopped)
  • 117 ml heavy cream
  • 1 pinch of salt
  • 1 tsp powdered gelatin
  • 0,5 tbsp water
  • 0,5 tbsp dried strawberries

Base:

  • 35 g biscuits
  • 1 tbs butter salted (melted)

Red mirror glaze:

  • 67 g sweetened condensed milk
  • 107 g granulated sugar
  • 50 g water
  • 117 g white chocolate chips
  • 6 g gelatin
  • 1/6 cup water
  • 4 drops red gel food coloring

For decoration:

  • 1 tsp desiccated coconut crumbs
  • 600 g chocolate
  • 1,5 tsp dried strawberries (optional)

Strawberry sauce:

  • 250 g frozen strawberries (defrosted)
  • 1/2 lemon (juiced)

Instructions

Prepare the base for the hearts:

  • In a food processor put biscuits and process until crumbs. Add melted butter and process until it resembles wet sand.
    In a food processor put biscuits and process until crumbs. Add melted butter and process until it resembles wet sand.
  • Distribute biscuit mixture to silicone heart molds and press with the spoon. Put in the refrigerator.
    Distribute biscuit mixture to silicone heart molds and press with the spoon. Put in the refrigerator.

Prepare the white chocolate mousse:

  • In a small glass or cup combine gelatin with water. Set it aside to bloom for 5 minutes.
    In a small glass or cup combine gelatin with water. Set it aside to bloom for 5 minutes.
  • Meanwhile, in a medium size microwave-safe bowl combine white chocolate with 33 ml heavy cream and a pinch of salt.
    Meanwhile, in a medium size microwave-safe bowl combine white chocolate with 33 ml heavy cream and a pinch of salt.
  • Microwave chocolate in 20 seconds increments, stirring until smooth and melted (repeat, if needed). Let it cool a little, stirring occasionally.
    Microwave chocolate in 20 seconds increments, stirring until smooth and melted (repeat, if needed). Let it cool a little, stirring occasionally.
  • Whip leftover heavy cream for mousse until stiff peaks.
    Whip leftover heavy cream for mousse until stiff peaks.
  • Microwave gelatin for 10 seconds and add to the white chocolate mousse, stir until incorporated.
    Microwave gelatin for 10 seconds and add to the white chocolate mousse, stir until incorporated.
  • Fold whipped cream into the chocolate in batches until fully incorporated and smooth. In the end incorporate dried strawberries.
    Fold whipped cream into the chocolate in batches until fully incorporated and smooth. In the end incorporate dried strawberries.
  • Distribute the white chocolate mousse in the silicone heart molds and let them set in the fridge for at least 2 hours or better overnight.
    Distribute the white chocolate mousse in the silicone heart molds and let them set in the fridge for at least 2 hours or better overnight.

Chocolate discs and leaves.

  • Temper the chocolate. Set 30% or 180 g of chocolate aside. In the double boiler (the pan with a little water and heat-proof bowl with chocolate on top) melt bigger part of chocolate chocolate, stirring, until it almost melted and the temperature is 46 C.
    Temper the chocolate. Set 30% or 180 g of chocolate aside. In the double boiler (the pan with a little water and heat-proof bowl with chocolate on top) melt bigger part of chocolate chocolate, stirring, until it almost melted and the temperature is 46 C.
  • Remove from heat, add remaining chocolate and stir until melted and the temperature is 31 C.
    Remove from heat, add remaining chocolate and stir until melted and the temperature is 31 C.
  • Pour on the 4 pcs A4 carton, covered with parchment paper and smooth with the spatula.
    Pour on the 4 pcs A4 carton, covered with parchment paper and smooth with the spatula.
  • Holding a a template in one hand, cut the one side of the leaves with a knife. Rotate the paper and cut the other side of the leaves, leaves should be 4 inch / 10 cm long. Sprinkle dried strawberries on the leaves.
    Holding a a template in one hand, cut the one side of the leaves with a knife. Rotate the paper and cut the other side of the leaves, leaves should be 4 inch / 10 cm long. Sprinkle dried strawberries on the leaves.
  • Place the carton in the bigger ring mold or between the bottles, so that they are setting under the angle. Let them set in the cool place. You will need approximately 10 leaves per serving, make some extra in case they brake, you can also remelt and re-temper the leftovers to make more leaves.
    Place the carton in the bigger ring mold or between the bottles, so that they are setting under the angle. Let them set in the cool place. You will need approximately 10 leaves per serving, make some extra in case they brake, you can also remelt and re-temper the leftovers to make more leaves.
  • Then pour leftover part of chocolate on tray with parchment paper. Smooth with an off-set spatula. Use a small ring to cut the discs - one per serving. Let the rings set in the fridge or in a cool place.
    Then pour leftover part of chocolate on tray with parchment paper. Smooth with an off-set spatula. Use a small ring to cut the discs - one per serving. Let the rings set in the fridge or in a cool place.
  • Then cut again with the knife and place on the serving plates.
    Then cut again with the knife and place on the serving plates.
  • When the leaves are set, gently remove the leaves by pressing the edges with your hand or helping with the knife. Choose the best ones for assembling.
    When the leaves are set, gently remove the leaves by pressing the edges with your hand or helping with the knife. Choose the best ones for assembling.

For the red mirror glaze:

  • Combine gelatin with 1/6 cup water. Set aside to bloom for 5 minutes.
    Combine gelatin with 1/6 cup water. Set aside to bloom for 5 minutes.
  • In a small sauce pan add condensed milk, water and sugar. Heat on low and bring it to simmer. Remove from heat, add bloomed gelatin and stir until melted.
    In a small sauce pan add condensed milk, water and sugar. Heat on low and bring it to simmer. Remove from heat, add bloomed gelatin and stir until melted.
  • In a large heat proof bowl add chocolate chips. Add the mixture from the saucepan and top and let the chocolate sit for 5 minutes.
    In a large heat proof bowl add chocolate chips. Add the mixture from the saucepan and top and let the chocolate sit for 5 minutes.
  • Add desired amount of red gel coloring and use the immersion blender or whisk until smooth. You can mix more coloring, if needed.
    Add desired amount of red gel coloring and use the immersion blender or whisk until smooth. You can mix more coloring, if needed.
  • Sieve the mixture into the pouring jar to remove any lumps or bubbles. Let the mirror glaze cool to 33 C before pouring.
    Sieve the mixture into the pouring jar to remove any lumps or bubbles. Let the mirror glaze cool to 33 C before pouring.
  • Gently remove white chocolate mousse from the molds and with the side of the knife smooth the edges. Put the hearts with the base down on the glasses (or use wire rack with parchment paper underneath for easier clean up). Pour the glaze on the hearts and let them set for 20 minutes.*
    Gently remove white chocolate mousse from the molds and with the side of the knife smooth the edges. Put the hearts with the base down on the glasses (or use wire rack with parchment paper underneath for easier clean up). Pour the glaze on the hearts and let them set for 20 minutes.*

Assembling:

  • Choose the best hearts for serving and place them on the chocolate discs that you made before. Using a small teaspoon stick the desiccated coconut to the bottom of the hearts. Refrigerate 20 minutes more.
    Choose the best hearts for serving and place them on the chocolate discs that you made before. Using a small teaspoon stick the desiccated coconut to the bottom of the hearts. Refrigerate 20 minutes more.
  • Melt (use microwave or double boiler) 2-3 tbsp of leftover chocolate.
    Melt (use microwave or double boiler) 2-3 tbsp of leftover chocolate.
  • Dip one end of the leaves in melted chocolate and stick it to the chocolate disc. You may consider using small tongs, if the leaves are melting in your hands. Wait until one leaf sticks, then repeat, placing the leaves around the heart, slightly covering it. **
    Dip one end of the leaves in melted chocolate and stick it to the chocolate disc. You may consider using small tongs, if the leaves are melting in your hands. Wait until one leaf sticks, then repeat, placing the leaves around the heart, slightly covering it. **
  • Let it set in the fridge for half an hour.
    Let it set in the fridge for half an hour.

Strawberry sauce (make before serving)

  • Add strawberries with lemon juices in blender and blend until smooth. Heat the sauce in a pan and transfer to a heat-proof pouring jar. Pour the sauce around desserts and enjoy!
    Add strawberries with lemon juices in blender and blend until smooth. Heat the sauce in a pan and transfer to a heat-proof pouring jar. Pour the sauce around desserts and enjoy!

Notes

Equipment: 6 pcs 2.3 inch / 6 cm wide heart shape silicone molds, food thermometer, 2 rings (3 inch / 8 cm and 5 inch / 12 cm), parchment paper
*Let the jar with the glaze sit in a very warm water, stirring occasionally. Check the temperature of the glaze before pouring the second layer. Let the second layer set for 20 minutes more.
**Work in a cool room and place the plate from time to time in the fridge, so it is cold.