For those about to try this recipe, I just made it yesterday so I wanted to share my thoughts in the order of the video! 1-Raspberry jelly: -2g of gelatin was not a big enough weight for my kitchen scale, so I separated in 4 my gelatin powder bag of 7,2g. I would have preferred for this part of the recipe to have the quantity in tbsp and tsp. 2- Chocolate cake: -Again the quantity in grams was not working for me so I had to change it, so here are some conversions: -butter: 1 cup=225g. 1Tbsp=15g -Sugar: same as butter -Flour: 1 cup= 115g 1Tbsp=12g -When doing the meringue, add a small spoon of water and a touch of salt. 3-Chocolate mousse: -For 4g of gelatin I again separated my 7,2 g in 2 and used a bit more to get to 4g. 4-Assembling: I used the same silicone mold of 6 portions and I was not able to make more than 6, it was really tight. On the other hand, my molds for the raspberry jelly were smaller than the ones used in the video so I guess it's why I had to use more mousse to fill the big domes. There were no instructions on if we had to put the glaze in the fridge before putting it on the frozen domes. When hot it didn't stick to the dome and was very liquid but even after letting it cool in the fridge it was too liquid. In the end I made it work out by putting the finished domes a bit in the freezer. Decoration: I still had extra jelly liquid so I turned it in a coulis in the plates I presented the domes on. I put a mint leaf with a frozen raspberry on top of the dome and that was it! Very good recipe, it was the first time I tried a dessert like this and was very happy of the end result, everyone like it! *I made some chocolate whipped cream and used the scraps of the chocolate cake and all the extra jellies to make verrines. I gave the unused raspberry seeds to the squirrel in my backyard*
Made this recipe! Turned out to be a show-stopper!! 🎉 Pro tips: 1) You’ll need to chop more pistachios than you think you might need. It’s better to have too much than too little prepared when it comes time to decorate! 2) Do NOT glaze all of your cakes at once! Is it visually satisfying to pour the chocolate over all your domes at once?! You bet. But your chocolate will begin to harden before you have time to add your pistachios and raspberries. 3) When pouring the chocolate finish, be very careful to cover the whole cake. Look all around the sides of the cake to ensure it glazes evenly. If not, you’re going to get bumps/it won’t be silky smooth. 3) Think ahead about how you’re going to transport if applicable. Once you get these decorated, you’re going to want to refrain from touching them as much as possible! 4) Use edible gold flakes instead of matcha to take this to a new level of gorgeous! 5) Wish me luck at my baking competition! 🎉
❤❤❤ Beautiful! I have made these twice and they are amazing! Recipe is nearly spot on. There is enough raspberry jelly to make 24 one inch domes. The genoise is enough for 12 three inch circles. Chocolate mousse is enough to fill just seven 3” domes so I will double it next time. Chocolate mirror glaze is very nice however I think the gelatin is too much. No complaints! Def making again!!! Recipe will make 7 three inch domes. Thank❤🎉😊 you for sharing!!!
This has been on my baking bucket list for a while, and your video gave me the courage to try. They turned out beautifully! I made one little adjustment. The glaze tasted like uncooked cocoa powder. Maybe I should have cooked longer? Anyway, before pouring, I added some vanilla bean paste and a tiny bit of almond flavoring. That did the trick. Thank you for sharing!
I'm so glad you got to try it out! The taste of the glaze could be from the modifications I made. I had cut down the sugar significantly (by 50%) from the original recipe which is why it might have tasted like uncooked cocoa. But adding vanilla bean is a great idea!
If you don't like the taste of cocoa, maybe you shouldn't make a dessert entirely centered on the theme of dark chocolate. It seems chocolate for many people is just an excuse to enjoy fat and sugar. I laud the decision to modify the recipe for less sugar, it's befitting a classy recipe like this. You can always go get fat eating donuts, so that you don't need to defile the cocoa to make it palatable for you.
I really appreciate the "just enough" approach to certain ingredients. For me, too much sugar is like too much salt. It overpowers the base flavours instead of accentuating them. Great video tutorial! Thank you.
This is the still misconception and mentality in the cake and pastry world: Not everything revolves around sugar, just because you added more sugar does not mean the dessert will taste good. But if you are really serious about desserts and baking I think investing on a good digital weighing scale ( even if its expensive) is essential
I am making these over the course of a couple of days. I currently have them assembled and will unmold and glaze tomorrow. I had a couple of extra jellies left over and left them on a plate. They are melting and losing their shape. Is this going to be an issue? Or do I just keep them chilled and they will keep their shape? The mousse has good structure. After I glaze, do I leave them in the fridge or freezer? Do you eat them chilled from the fridge? THANK YOU! I’m having so much fun with these!
Question!!...is the raspberry center supposed to stay firm? Because mine became pretty loose(liquidy) and my chocolate mirror glaze after a day or two became very gluey is that normal or did I put too much gelatin??
Agar Agar will change the texture (more jello-like) and is a bit stronger so you can't covert 1:1. I've never tried using agar agar with mousse recipes so I won't be able to say if it will work 100%. But let me know how it goes if you do try experimenting with it !
Hi! Follow the recipe as is but use a cake pan instead of the molds. You may need to adjust the recipe according to how large of a cake you are making. I would suggest using either a cake ring or a springform pan to make your mousse cake. I would cut out the sponge with the cake ring and then place your sponge into the cake pan. Then pour a bit of the mousse (maybe a quarter of it) on top of the sponge, cover and let it set in the freezer until firm to touch. Pour the raspberry jelly (make sure it is not too hot) over the mousse until it is evenly spread. Freeze again. Then pour the rest of your mousse over. Freeze again. Last step, remove your layered cake from the cake mold. Warm up the sides of the cake pan with a hot towel to make removing the cake easier. Pour your glaze over the mousse cake and allow it to chill in the fridge.
For those about to try this recipe, I just made it yesterday so I wanted to share my thoughts in the order of the video!
1-Raspberry jelly:
-2g of gelatin was not a big enough weight for my kitchen scale, so I separated in 4 my gelatin powder bag of 7,2g. I would have preferred for this part of the recipe to have the quantity in tbsp and tsp.
2- Chocolate cake:
-Again the quantity in grams was not working for me so I had to change it, so here are some conversions:
-butter: 1 cup=225g. 1Tbsp=15g
-Sugar: same as butter
-Flour: 1 cup= 115g 1Tbsp=12g
-When doing the meringue, add a small spoon of water and a touch of salt.
3-Chocolate mousse:
-For 4g of gelatin I again separated my 7,2 g in 2 and used a bit more to get to 4g.
4-Assembling: I used the same silicone mold of 6 portions and I was not able to make more than 6, it was really tight. On the other hand, my molds for the raspberry jelly were smaller than the ones used in the video so I guess it's why I had to use more mousse to fill the big domes. There were no instructions on if we had to put the glaze in the fridge before putting it on the frozen domes. When hot it didn't stick to the dome and was very liquid but even after letting it cool in the fridge it was too liquid. In the end I made it work out by putting the finished domes a bit in the freezer.
Decoration: I still had extra jelly liquid so I turned it in a coulis in the plates I presented the domes on. I put a mint leaf with a frozen raspberry on top of the dome and that was it!
Very good recipe, it was the first time I tried a dessert like this and was very happy of the end result, everyone like it!
*I made some chocolate whipped cream and used the scraps of the chocolate cake and all the extra jellies to make verrines. I gave the unused raspberry seeds to the squirrel in my backyard*
❤muito lindo seu trabalho. Parabéns 🎉
Made this recipe! Turned out to be a show-stopper!! 🎉
Pro tips:
1) You’ll need to chop more pistachios than you think you might need. It’s better to have too much than too little prepared when it comes time to decorate!
2) Do NOT glaze all of your cakes at once! Is it visually satisfying to pour the chocolate over all your domes at once?! You bet. But your chocolate will begin to harden before you have time to add your pistachios and raspberries.
3) When pouring the chocolate finish, be very careful to cover the whole cake. Look all around the sides of the cake to ensure it glazes evenly. If not, you’re going to get bumps/it won’t be silky smooth.
3) Think ahead about how you’re going to transport if applicable. Once you get these decorated, you’re going to want to refrain from touching them as much as possible!
4) Use edible gold flakes instead of matcha to take this to a new level of gorgeous!
5) Wish me luck at my baking competition! 🎉
thank you!!
Wow so good
❤❤❤ Beautiful! I have made these twice and they are amazing! Recipe is nearly spot on. There is enough raspberry jelly to make 24 one inch domes. The genoise is enough for 12 three inch circles. Chocolate mousse is enough to fill just seven 3” domes so I will double it next time. Chocolate mirror glaze is very nice however I think the gelatin is too much. No complaints! Def making again!!! Recipe will make 7 three inch domes. Thank❤🎉😊 you for sharing!!!
This has been on my baking bucket list for a while, and your video gave me the courage to try. They turned out beautifully! I made one little adjustment. The glaze tasted like uncooked cocoa powder. Maybe I should have cooked longer? Anyway, before pouring, I added some vanilla bean paste and a tiny bit of almond flavoring. That did the trick. Thank you for sharing!
I'm so glad you got to try it out! The taste of the glaze could be from the modifications I made. I had cut down the sugar significantly (by 50%) from the original recipe which is why it might have tasted like uncooked cocoa. But adding vanilla bean is a great idea!
If you don't like the taste of cocoa, maybe you shouldn't make a dessert entirely centered on the theme of dark chocolate. It seems chocolate for many people is just an excuse to enjoy fat and sugar. I laud the decision to modify the recipe for less sugar, it's befitting a classy recipe like this. You can always go get fat eating donuts, so that you don't need to defile the cocoa to make it palatable for you.
I feel blessed that I got recommended this channel 💖
Good
I really appreciate the "just enough" approach to certain ingredients. For me, too much sugar is like too much salt. It overpowers the base flavours instead of accentuating them. Great video tutorial! Thank you.
This is the still misconception and mentality in the cake and pastry world: Not everything revolves around sugar, just because you added more sugar does not mean the dessert will taste good. But if you are really serious about desserts and baking I think investing on a good digital weighing scale ( even if its expensive) is essential
Top merci pour ce partage
Yum thanks!
I am making these over the course of a couple of days. I currently have them assembled and will unmold and glaze tomorrow. I had a couple of extra jellies left over and left them on a plate. They are melting and losing their shape. Is this going to be an issue? Or do I just keep them chilled and they will keep their shape? The mousse has good structure.
After I glaze, do I leave them in the fridge or freezer? Do you eat them chilled from the fridge?
THANK YOU! I’m having so much fun with these!
Could please share more recepies.
Yes! Sorry for the delay!!
Question!!...is the raspberry center supposed to stay firm? Because mine became pretty loose(liquidy) and my chocolate mirror glaze after a day or two became very gluey is that normal or did I put too much gelatin??
Hi do you put the dessert back to the fridge once you pour the glaze so the mouse can defrost ?
Hi! Yup that's correct. Put the dessert back in the fridge after glazing :)
How many silicone dome moulds did the recipe of mousse make
It made approximately 6-8
How do you do it if using agar agar, gelatin powder or sheets are not easily available in some groceries
Agar Agar will change the texture (more jello-like) and is a bit stronger so you can't covert 1:1. I've never tried using agar agar with mousse recipes so I won't be able to say if it will work 100%. But let me know how it goes if you do try experimenting with it !
Do you prep the molds with oil or any kind?
No need to prep the molds with anything. They're silicone molds so once you freeze the mousse inside of it, the whole thing will peel off nicely
Hi how can I turn this recipe to make one large mousse cake
Hi! Follow the recipe as is but use a cake pan instead of the molds. You may need to adjust the recipe according to how large of a cake you are making. I would suggest using either a cake ring or a springform pan to make your mousse cake. I would cut out the sponge with the cake ring and then place your sponge into the cake pan. Then pour a bit of the mousse (maybe a quarter of it) on top of the sponge, cover and let it set in the freezer until firm to touch. Pour the raspberry jelly (make sure it is not too hot) over the mousse until it is evenly spread. Freeze again. Then pour the rest of your mousse over. Freeze again. Last step, remove your layered cake from the cake mold. Warm up the sides of the cake pan with a hot towel to make removing the cake easier. Pour your glaze over the mousse cake and allow it to chill in the fridge.
@@ToastboxKitchen thank you ❤❤❤
Hello! :) How many domes does this recipe yield?
I was able to make at least 8 !
Hi, may i know your mold size thanks
Hello! The diameter of each circle is 7cm.
This font is not good for UA-cam video
I agree. I don't use this font for any of my videos anymore.