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How To make Chocolate Mousse Tiara Cake
BATTER:
1 ea Swiss chocolate cake mix
3 ea Eggs
1 1/3 c Water
1/2 c Vegetable oil
MOUSSE:
1/2 c Milk chocolate chips
2 tb Water
8 oz Non-diary whipped topping
Batter: Grease Tiara pan (do NOT flour) Add eggs, water & oil to cake mix, blending on low until moistened, then on medium for 2 minutes. Place 3 1/2 cps of batter in the pan (you'll have batter left over to bake
cupcakes) Bake the cake at 350 for 21-24 minutes or until done. Cool for 5-10 minutes, then remove from pan, inverting cake onto a wire rack. Let cake cool completely before placing on a serving platter. Mousse: Melt the chocolate chips and water over low heat, stirring constantly until smooth, then remove from heat. Remove 2 Tbs of chocolate mixture and set it aside. Refrigerate remaining chocolate for 10 minutes, until thickened but still creamy. Fold it into the whipped topping and spread evenly in the cooled cake. Refrigerate for 1/2 hour, then drizzle the set-aside chocolate over the mousse. Refrigerate 2 more hours. CHOCOLATE AMARETTO TIARA CAKE Use the same recipe as above, but substitute a dark Dutch fudge cake mix, add 1/2 tsp almond extract to the mousse and sprinkle 1/4 cp blanched sliced almonds on top. FOREST TIARA CAKE Substitute devil's food cake mix, bake and cool cake as directed above. Add 1/2 tsp almond extract to 8 oz non-dairy whipped topping, spread & chill like the mousse. Top with 1 can cherry pie filling.
How To make Chocolate Mousse Tiara Cake's Videos
Pistachio Chocolate Cake with IRISH CREAM!! Pistachio Buttercream Recipe!
FULL RECIPE HERE:
A heavenly combination of chocolate, pistachios and Irish cream! This unique and delicious chocolate cake was inspired by one of my favorite chocolate truffles. The butter cream is made with pistachio butter, Irish cream and cream cheese. Then the cake is soaked with more Irish cream to give the cake even more flavor!
Chocolate Cake Layers RECIPE:
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Tiara Crown For Cake Decoration
#tiaracrown#ediblecrown # crownforcake
home made gummpaste recipe link
????Amazing easy dessert with only 4 ingredients without oven
[18 cm mousse ring high tart]
200 g butter biscuits
80 g unsalted butter
400 g chocolate (Milk and dark are both available.)
320 ml Whipping cream
[18 cm mousse ring low tart]
180 g Butter biscuit
70 g unsalted butter
300 g chocolate (Milk and dark are both available.)
240 ml Whipping Cream
[15 cm Mousse Ring]
150 g Butter biscuit
60 g unsalted butter
200 g chocolate (Milk and dark are both available.)
160 ml Whipping Cream
#chocolate_ganache_tart #no_oven_dessert #easy_recipe
Mirror Glaze Apple Dessert - Feat. FJØRA
In this video I’m making a Poison apple Halloween dessert. It's made with cranberry, apples and white chocolate and then mirror glazed to give it a beautiful glossy shine. Perfect for Halloween, once you cut into the mirror glazed apples the bright red cranberry filling oozes out onto the plate. Spooky and delicious.
The music in today’s video is by an amazing artist (who also happens to be my cousin.. nbd) called FJØRA.
Check out FJØRA’S music here:
Website: fjoramusic.com
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Recipe:
Cranberry Apple Centre
2 medium sized apples, peeled and diced
200 grams sugar
500 ml water
500 ml ( 2 cups) cranberries
Method: Simmer the diced apples, sugar, water and cranberries until soft. Use a hand blender to blitz until smooth. Transfer mixture to to a pitcher or bowl with a spout so it’s easy to pour. Pour into semi-sphere silicone molds and freeze until solid.
Once frozen completely you can begin your white chocolate mousse.
White Chocolate Mousse:
350 grams white chocolate
180 grams cream
360 grams crean
1 tsp vanilla bean paste
6 grams gelatine
Method:
Bloom 6 grams of gelatine in cold water. Over a double boiler, melt together the white chocolate and 180 ml of cream. Once melted remove from heat and mix in the bloomed gelatine. In a stand mixing bowl, combine the 360 grams of cream and tsp of vanilla bean paste. Whisk until it reached soft peak stage. Wait until the white chocolate and gelatine mixture comes down to about 33 degrees Celsius before folding the whipped cream into it in three additions making sure not to knock out too much air.
Transfer the white chocolate mousse to a piping bag and pipe into apple silicone molds. Pipe 75% of the way up so when you mush in the cranberry sphere it pushes the mousse all the way to the sides and up the top. I’ve found thats the easiest way to get a smooth mousse all the way around.
Once you’ve piped in the mousse, press two cranberry half spheres together to form a full sphere and shove it into the molds allowing them mousse to push up and around it. Flatten off the top with mousse and an offset spatula. Do this for all the apples in the mold and then freeze over night until solid.
Prepare your chocolate stems. Mix together cocoa and a bit of activated charcoal and dust heavily on a parchment lined baking sheet. Pipe melted chocolate onto this cocoa mixture in whatever shape/ size you want your stems to be. Dust the tops with more of the cocoa and leave to set.
Mirror Glaze:
350 grams white chocolate
150 grams water
300 grams sugar
200 grams condensed milk
15 grams gelatine
Gel food dye
Activated charcoal
Method:
Once your apples are totally frozen solid, prepare your mirror glaze. Place your white chocolate in a medium sized bowl and set aside. Bloom the gelatine in cold water and set aside. In a pot melt together the sugar, water and condensed milk. Let this mixture come down to 60 C before adding in your gelatine. Whisk in the gelatine then pour this over the white chocolate. Use a hand blender to blitz until smooth. Transfer 2/3 of the mirror glaze into a pitcher and add red gel dye. Transfer the other third into another pitcher and colour with activated charcoal.
Melt together a mixture of 50% cocoa butter and 50% white chocolate along with a spoon of chocolate food colouring (many regular colourings will split if you add them to chocolate). Skewer an apple and dip into the melted cocoa butter white chocolate mixture. It should set up in about a minute. Once matte and set, dip it into the mirror glaze. Let the excess drip off and transfer to a parchment lined tray. Repeat with all apples. Transfer the black mirror glaze into a squeeze bottle and drip it onto the apples. Stick the chocolate stems into the tops of the apples and transfer to the fridge. Let defrost for several hours before serving.
Chocolate Raspberry Lemon Cake Recipe! With Raspberry Lemon Curd Filling & Meringue topping!!
FULL RECIPE HERE:
Delicate chocolate sponge cake layers filled with a tangy raspberry lemon curd, topped with torched sweet meringue: the perfect combination of sweet, sour and chocolate. This show stopping cake is fun to make and even more fun to eat! For those that prefer their cakes on the less sweet side, this one is for you!
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Easy 10 Minute CHOCOLATE CAKE in Frying Pan! NO Oven!
Go to and find out how you can get 3 months free!
No Oven 10 minute CHOCOLATE CAKE recipe made in a frying pan. Stove top Chocolate Cake !
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► Easy Stove top Chocolate Cake recipe :
- 40 g All Purpose Flour ( 1/4 cup)
- 25 g Unsweetened Cocoa Powder ( 3 1/2 tbsp)
- 1/4 tsp Baking Soda
- 70 g Sugar ( 1/3 cup + 1 tbsp)
- 30 g Butter (1/4 stick)
-1 Egg ( whisk quickly when you add it to the melted butter and cocoa mixture)
- 60 g Milk (1/4 cup)
Use an 8 inch heavy bottom pan.
► Milk Bath:
- 80 g (1/3 cup) Chocolate Milk ( Or regular Milk)
► Frosting:
- 200 g Heavy Cream ( 7 ounces )
- 200 g Chocolate ( 7 ounces )
- Optional Nutella
Set aside to thicken or pour it directly over the cake.
**DO NOT refrigerate this cake or the ganache will harden. Leave covered at room temp. If you prefer to refrigerate this cake use just Nutella for the frosting.**
● My website and written recipes:
● 8 inch Frying Pan:
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Enjoy!
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Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
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