This individual-sized Mirror Glaze Mousse Cake is a delicious blend of strawberry-infused mousse and a shiny white chocolate glaze that sparkles like a mirror. Whether celebrating a special occasion or simply treating yourself to something sweet, this cake is a perfect choice.
This extraordinary and distinctive dessert is perfect for elevating any dinner party. Reserve it for those special occasions where individual desserts are a must. Its delicate nature complements beautifully with a scoop of ice cream or a dollop of whipped cream.
Given my fondness for light and spring-like desserts, I thought I’d share a couple more that you might find delightful!
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As many of you may know, I’m an avid fan of The Great British Baking Show, and I recently stumbled upon their Junior Bake Off series.
During one episode, a talented nine-year-old contestant named Lola crafted a mini-galaxy cake adorned with a mesmerizing mirror glaze. Her creation left me utterly captivated, prompting me to embark on my culinary adventure. I also figured if a nine-year-old could make it, I should be able to!
My rendition of the strawberry mirror glaze mousse cake was a delightful and heavenly dessert, boasting a perfect balance of lightness, sweetness, and deliciousness. If you have an affinity for airy, fruity treats, you’ll savor every bite of this delectable creation.
What is a Mirror Glaze?
Mirror glaze is like the superstar of cake coatings! It’s a shiny, mirror-like icing that makes your desserts look incredibly fancy. It’s made with ingredients like sweetened condensed milk, sugar, gelatin, white chocolate or food coloring for that extra oomph. When you pour it over a chilled cake, you get a glossy finish with a reflective surface that adds a visually captivating element to any dessert.
What is Blooming Gelatin
Blooming gelatin is like giving it a little prep before using it in your recipe. You soak gelatin in cold water for a few minutes, letting it absorb the liquid and swell up, so it’s all set to dissolve smoothly when you heat it later. This blooming step ensures your gelatin works its magic, whether you’re making a wobbly dessert or a silky-smooth sauce.
Mirror Glaze Mousse Cake
Ingredients You’ll Need
Equipment: Mini-Dome Cake Mold, Baking Tray and Rack
Mousse
- Strawberries: Provide a fresh, fruity flavor and vibrant color to the mousse cake.
- Sugar: Sweetens the mousse and the mirror glaze, enhancing the overall taste.
- Lemon Juice: Adds a hint of acidity to balance the sweetness of the strawberries.
- Gelatin Powder: Sets the mousse and helps the mirror glaze achieve a glossy texture.
- Cold Water (for the gelatin): Used to bloom the gelatin, ensuring proper hydration for an effective setting.
- Heavy Cream: Whips into a fluffy texture, contributing richness to the mousse.
- Powdered Sugar: Sweetens and stabilizes the whipped cream for the mousse.
- Vanilla Extract: Infuses the whipped cream with a subtle vanilla flavor.
Mirror Glaze
- Water: Forms the base of the mirror glaze, which is necessary for creating the glaze’s liquid consistency.
- Sugar: Sweetens the mirror glaze and contributes to its glossy finish.
- Sweetened Condensed Milk: Adds creaminess and sweetness to the mirror glaze.
- Powder Gelatin: Provides structure and helps the mirror glaze set properly.
- Cold Water (for the gelatin): Used for blooming the gelatin before incorporating it into the mirror glaze.
- White Chocolate Chips: Melts into the mirror glaze, adding richness and contributing to its shiny appearance.
- Red Food Coloring: It is optional to tint the mirror glaze for added visual appeal.
Cookie Crumb Base
- Cookie Crumbles: Form the base of the cake, providing a crunchy texture and buttery flavor.
- Melted Butter: Binds the cookie crumbs together to create a sturdy base for the mousse cake.
- Sugar: Sweetens the cookie crumb base, enhancing its taste.
How to Make This Mousse Cake
This dessert takes a good chunk of time to make, so be sure to schedule enough time to go through each step. I really enjoy this special treat and believe it’s ultimately worth it.
Strawberry Mousse:
Step 1 – Puree Strawberries
Place the chopped strawberries, granulated sugar, and lemon juice in a blender. Blend until smooth.
Step 2 – Gelatin Blooming
In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
Heat the bloomed gelatin in the microwave for about 10-15 seconds until it’s fully dissolved. Be careful not to overheat it.
Step 3 – Mix Ingredients
Slowly add the gelatin to the strawberry puree and stir thoroughly until it has dissolved.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the strawberry mixture until well combined.
Step 4 – Fill Molds
Divide the strawberry mousse among mini silicone molds or ramekins. Smooth the tops with a spatula.
Step 5 – Freeze Mousse
Place the molds in the freezer for at least 3-4 hours or until the mousse sets.
Cookie Crumb Layer
Step 1 – Crush Cookies
Place your chosen cookies in a food processor and pulse until they are finely ground into crumbs. Alternatively, you can place them in a zip-top bag and crush them with a rolling pin.
Step 2 – Melt Butter
Melt the unsalted butter in a microwave-safe bowl or using a saucepan on the stovetop.
Step 3 – Mix Ingredients
In a mixing bowl, combine the cookie crumbs and granulated sugar.
Pour the melted butter over the cookie crumbs and sugar mixture. Stir until all the crumbs are evenly coated with the melted butter and the mixture has a wet, sand-like consistency.
Step 4 – Add Crumb Mixture to Mousse
Take the silicone molds with the strawberry mousse out of the freezer. Next, divide and place the cookie crumb mixture on top of each mousse. Press down gently with the back of a spoon to create a compact, even base.
Step 4 – Return to the Freezer
Place the mousse molds back in the freezer until the crumb hardens.
Mirror Glaze
Step 1 – Gelatin Bloom
In a small bowl, combine the powdered gelatin with 1/4 cup of cold water. Let it sit for about 5 minutes to bloom.
Step 2 – Heat Sugar, Water, and Condensed Milk
Combine the granulated sugar, 1/4 cup of water, and sweetened condensed milk in a saucepan. Heat over medium heat, stirring constantly until the mixture is hot but not boiling.
Step 3 – Combine Gelatin, Sugar, and White Chocolate
Remove the saucepan from the heat and stir in the bloomed gelatin until completely dissolved.
Add white chocolate chips to the gelatin mixture. Let it sit for a minute, then stir until the chocolate is fully melted and the glaze is smooth. Add a few drops of red food coloring if you want a pink color.
Step 4 – Cool Mirror Glaze
Allow the glaze to cool to about 90-95°F (32-35°C).
Cover The Mousse with the Mirror Glaze
Step 1 – Prep Cookie Sheet
Place a cookie drying rack on top of a baking tray. Carefully remove the frozen mousses from the molds and place them on the rack with the cookie crumble on the bottom.
Step 2 – Pour Mirror Glaze
Pour your slightly cooled mirror glaze over each mousse and completely cover each one. Once the glaze has settled, remove the mousse from the drying racks with a spatula and serve immediately.
Mirror Glaze Mousse Cake
Ingredients
Mousse
- 1 cup fresh strawberries hulled and chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1½ tsp gelatin powder
- 2 tbsp cold water
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Cookie Crumb Base
- 1½ cups crushed cookies I used a sugar cookie: Pepperidge Farms Chessmen Sugar Cookies but you can use graham crackers, vanilla wafers, or any other favorite cookie.
- 5 tbsp unsalted butter Melt butter.
- 2-3 tbsp granulated sugar Add more or less to taste.
Mirror Glaze
- ½ cup water
- 1 cup granulated sugar
- ⅔ cup sweetened condense milk
- 4 tsp powdered gelatin
- ½ cup water Use cold water.
- 1 cup white chocolate chips Use mini-chocolate chips.
- red food dye Optional
Instructions
Strawberry Mousse
- Step 1 – Puree Strawberries Place the chopped strawberries, granulated sugar, and lemon juice in a blender. Blend until smooth.Step 2 – Gelatin BloomingIn a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.Heat the bloomed gelatin in the microwave for about 10-15 seconds until it’s fully dissolved. Be careful not to overheat it.Step 3 – Mix IngredientsSlowly add the gelatin to the strawberry puree and stir thoroughly until it has dissolved.In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.Gently fold the whipped cream into the strawberry mixture until well combined.Step 4 – Fill MoldsDivide the strawberry mousse among mini silicone molds or ramekins. Smooth the tops with a spatula.Step 5 – Freeze MoussePlace the molds in the freezer for at least 3-4 hours or until the mousse sets.
Cookie Crumb Layer
- Step 1 – Crush CookiesPlace your chosen cookies in a food processor and pulse until they are finely ground into crumbs. Alternatively, you can place them in a zip-top bag and crush them with a rolling pin.Step 2 – Melt ButterMelt the unsalted butter in a microwave-safe bowl or using a saucepan on the stovetop.Step 3 – Mix IngredientsIn a mixing bowl, combine the cookie crumbs and granulated sugar.Pour the melted butter over the cookie crumbs and sugar mixture. Stir until all the crumbs are evenly coated with the melted butter and the mixture has a wet, sand-like consistency.Step 4 – Add Crumb Mixture to MousseTake the silicone molds with the strawberry mousse out of the freezer. Next divide and place the cookie crumb mixture on top of each mousse. Press down gently with the back of a spoon to create a compact, even base.Step 4 – Return to the FreezerPlace the mousse molds back in the freezer until the crumb hardens.
Mirror Glaze
- Step 1 – Gelatin BloomIn a small bowl, combine the powdered gelatin with 1/4 cup of cold water. Let it sit for about 5 minutes to bloom.Step 2 – Heat Sugar, Water, and Condensed MilkCombine the granulated sugar, 1/4 cup of water, and sweetened condensed milk in a saucepan. Heat over medium heat, stirring constantly until the mixture is hot but not boiling.Step 3 – Combine Gelatin, Sugar, and White ChocolateRemove the saucepan from the heat and stir in the bloomed gelatin until it’s completely dissolved.Add white chocolate chips to the gelatin mixture. Let it sit for a minute, then stir until the chocolate is fully melted and the glaze is smooth. Add a few drops of red food coloring if you want a pink color.Step 4 – Cool Mirror GlazeAllow the glaze to cool to about 90-95°F (32-35°C). It is critical that you allow it to cool to this temperature, otherwise your glaze will be too runny and won't cover the strawberry mousse cakes.
Pour Mirror Glaze Over Mousse
- Step 1 – Prep Cookie SheetPlace a cookie drying rack on top of a baking tray. Carefully remove the frozen mousses from the molds and place them on the rack with the cookie crumble on the bottom.Step 2 – Pour Mirror GlazePour your slightly cooled mirror glaze over each mousse and completely cover each one. Once the glaze has settled, remove the mousse from the drying racks with a spatula and serve immediately.
Nutrition
A Few Tips
- Prepare Gelatin Properly: Ensure gelatin is fully dissolved and bloomed in cold water for a smooth, stable mousse and mirror glaze.
- Whip Cream to Stiff Peaks: Achieve a light and airy texture by whipping heavy cream with powdered sugar until stiff peaks form.
- Use Fresh Strawberries: Opt for ripe, fresh strawberries to infuse the mousse with vibrant flavor and natural sweetness.
- Chill Mousse Firmly: Allow the mousse to set completely in the freezer before applying the mirror glaze for best results.
- Allow Enough Time to Make This Dessert: Since a lot of chilling is involved, make sure to plan accordingly. You can make this dessert over the span of a day or two.
- Make Ahead of Time: You can make the mousse and have them chilling in the freezer. Pour the glaze on the cakes an hour or two before you serve it.
- Refrigerate: Refrigerate the mousse once it is assembled. I found that the mirror glaze loses its shine after a few days.
- Cool Mirror Glaze: Allow the glaze to cool to about 90-95°F (32-35°C). It is critical that you allow it to cool to this temperature. Otherwise, your glaze will be too runny and won’t cover the strawberry mousse cakes with a thick, shiny layer.
I know this recipe might seem like a lot of work, but let me tell you, it’s totally worth it. These desserts are so light, sweet, and just downright amazing! My husband, who usually can’t handle cream, keeps returning for more—even if he has to spit it out later! So, my next experiment will be a dairy-free, gluten-free version of this mirror glaze mousse cake!
Bon Appetit!
Photo Credits: MyPhotography.com
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