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Home › Recipes › Mirror Glaze Mousse Cake (Dome)

Mirror Glaze Mousse Cake (Dome)

Cakes & Cupcakes Desserts Recipes
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By Janine Waite · Published on Feb 7, 2024
Affiliate Disclosure: This Post May Contain Affiliate Links.

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.

three mirror glaze mousse cakes on a white plate

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!

  • Strawberry Mochi Recipe
  • Crinkle Cake with Phyllo Dough
  • Almond Flour Blueberry Muffins Recipe

I

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.

three mirror glaze mousse cakes on a white plate

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.

Gelatin that has bloomed for mirror glaze mousse cake

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.

patting down with the back of spoon the top of a tray of mirror glaze mousse cakes

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.

topping the strawberry mousse with a crumb top

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

little domed mousse cakes sitting on a baking tray ready to be topped with a mirror glaze
3 mousse cakes on a drying rack. the mirror glaze has just been poured over the mini-domed cakes.

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.

close up of three mirror glaze mousse cakes on a white plate
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Mirror Glaze Mousse Cake

This individual-sized Mirror Glaze Mousse Cake is a delectable treat that combines the lusciousness of strawberry-infused mousse with a stunning, mirror-like chocolate glaze. Ideal for both special occasions and everyday indulgence, this dessert will captivate your taste buds and eyes alike.
Prep Time1 hour hr
Freezing Time2 minutes mins
Course: Dessert, Desserts
Cuisine: American
Keyword: Dessert, Gluten free desserts, gluten free recipes, Light desserts, Mousse, Mousse Recipe, Strawberry Dessert
Servings: 12 mousses
Calories: 488kcal
Author: Janine Waite

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 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 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 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.

Pour Mirror Glaze Over Mousse

  • 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.

Nutrition

Serving: 1mousse | Calories: 488kcal | Carbohydrates: 63g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 147mg | Potassium: 154mg | Fiber: 0.4g | Sugar: 50g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
Tried this recipe?Mention @happyhappynester or tag #happyhappynester!

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.

three strawberry mirror glaze mousse cakes on a white plate from a top down view

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!

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Photo Credits: MyPhotography.com

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I named my blog Happy Happy Nester because I love everything related to the home. I’ve always enjoyed decorating my surroundings. Get cozy and stay for a bit, thanks for visiting!
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