Mousse Cake with Mirror Glaze
A mousse cake topped with glossy, colorful mirror glaze is the ultimate showstopper dessert. With light, airy mousse and a sleek shine, this cake is as delicious as it is dazzling.
Equipment
- Springform Pan or Silicone Mold
- Saucepan
- Hand Mixer or Stand Mixer
- Spatula
- Wire Rack
Ingredients
Mousse Cake Base
- 200 g chocolate or fruit puree (flavor of choice)
- 1 cup heavy cream cold, for whipping
- 1/4 cup sugar adjust for sweetness
- 2 egg yolks
- 1 tsp gelatin (optional) helps structure in warm weather
Mirror Glaze
- 1/2 cup water
- 1 cup sugar
- 2/3 cup sweetened condensed milk
- 2 tbsp powdered gelatin bloomed in 1/4 cup water
- 150 g white chocolate chopped
- gel food coloring for desired design
Instructions
- Prepare mousse: Whip heavy cream to soft peaks. In another bowl, combine yolks, sugar, and melted chocolate or fruit puree. Fold in cream gently. Add gelatin if using. Pour into mold and chill at least 4 hours.
- For mirror glaze: In saucepan, combine water, sugar, and condensed milk. Heat until steaming, not boiling. Remove from heat, stir in bloomed gelatin and white chocolate until smooth.
- Add gel colors as desired and blend gently. Cool glaze until 90–95°F (32–35°C)—warm but not hot.
- Unmold chilled mousse cake onto a wire rack set over a pan. Pour glaze from the center, letting it flow down the sides. Use spatula only if needed for gentle swirls.
- Let glaze set a few minutes, then transfer cake to serving plate. Decorate with edible glitter, gold leaf, or fresh berries.
Notes
Tips: Ensure mousse is smooth before glazing for the best shine. Avoid cheap chocolate for glaze. Slice with a hot knife for clean cuts. Mirror glaze can be colored in swirls for a galaxy effect.