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.
Servings: 4
Calories: 671kcal
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. 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.
- Meanwhile, in a medium size microwave-safe bowl combine white chocolate with 33 ml heavy cream and a pinch of salt. Microwave 20 seconds, stir, microwave again 20 seconds, stir until smooth and melted (repeat, if needed). Let it cool a little, stirring occasionally.
- Whip leftover heavy cream for mousse until stiff peaks.
- 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.
- 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. 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. 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. 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 cut again with the knife and place on the serving plates.
For the red mirror glaze:
- 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 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. Sieve the mixture into the pouring jar to remove any lumps or bubbles.
- Let the mirror glaze cool to 33 C before pouring.
- Arrange an tray with parchment paper for easier clean up. Put the glasses upside down or a wire rack.
- 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 wire rack). Pour the glaze on the hearts and let them set for 20 minutes.
- 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.
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.
- Melt (use microwave or double boiler) 2-3 tbsp of leftover chocolate.
- Gently remove the set leaves pressing the edges with your hand or helping the to go out with the knife. Choose the best ones. Dip one end of the leaf 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.
*Work in a cool room and place the plate from time to time in the fridge, so it is cold. - 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!
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
