2-ingredient white chocolate mousse tutorial
Raspberry, Mint and White Chocolate Mousse Cake | Pastry Maestra
My raspberry, mint and white chocolate mousse cake is light, refreshing and absolutely delicious! It is a perfect treat for any occasion!
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
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Chocolate Raspberry Cake
Chocolate Raspberry Cake - moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a true delight for chocolate lovers.
#chocolateraspberrycake #chocolatelayercake
To print the recipe check the full recipe on my blog:
Ingredients
Makes 10-12 servings
Chocolate Cake
1 3/4 cup (220g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (5g) salt
2 tsp (8g) baking powder
1/2 cup (113g) unsalted butter, soft
1 cup (200g) sugar
5 eggs
1 1/2 tsp (7g) vanilla extract
1 cup (240g) sour cream
5 oz (140g) semisweet chocolate, melted
Raspberry Filling
14 oz (400g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Extra raspberries for filling
3.5 oz (100g) fresh raspberries
Chocolate Ganache for Filling
5.5 oz (160g) semisweet chocolate, chopped
2/3 cup 2/3 cup (160g) whipping cream
Whipped Ganache
7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
Chocolate Shards
3.5 oz (100g) semisweet chocolate
1 oz (30g) semisweet chocolate, small pieces, for tempering
For decorating
fresh raspberries
powdered sugar, for dusting
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Chocolate raspberry mousse
RiesKitchen 9.9:
For a sophisticated dessert that can be prepared the day before and is guaranteed to please young and old, you cant go past chocolate raspberry mousse. Full recipe can be found at
Chocolate Raspberry Mousse Cake • THM • Keto • Low Carb
This rich, decadent, quadruple layered Chocolate Raspberry Mousse Cake with Brownie Bottom recipe takes a little extra work to prepare, but the end result makes an amazing and beautiful low carb occasional treat! Find the full recipe and instructions here:
Raspberry Mousse Domes with Mirror Glaze
Raspberry Mousse Domes with Mirror Glaze
Ingredients
Makes about 12 domes
For sponge cake:
2 eggs
50g sugar
40g all-purpose flour
1 tsp (5g) vanilla extract
16g cornstarch
13g butter, melted
For Raspberry Jelly:
30 ml cold water (for gelatin)
6g gelatin powder
250g raspberries
30g sugar
For raspberries mousse:
75 ml cold water (for gelatin)
14g gelatin powder
500g fresh or frozen raspberries
100g sugar
1 tbsp lemon juice
250ml whipping cream (35% fat), chilled
For Mirror Glaze:
60 ml cold water
10g gelatin powder
150g sugar
75 ml water
100g sweetened condensed milk
175g white chocolate, small pieces
pink food coloring
1. Preheat the oven to 170°C ( 340°F). Grease and line a baking sheet with parchment paper.
2. Prepare the sponge cake. Beat the eggs with sugar for 7 minutes. Add vanilla extract and mix, then gradually add the flour and cornstarch. Gently fold the batter from the bottom to the top until smooth. Add melted butter and mix.
3. Pour the batter onto a baking sheet lined with parchment paper, spreading it thinly.
4. Bake for 10–12 minutes, until a toothpick inserted into the center comes out clean.
5. Remove the baked sponge cake from the oven and let it cool. Use a 2.3-inch (6 cm) round cutter to cut into a disk.
6. Prepare the raspberry jelly. Soak the gelatin in water and let it swell for 10 minutes.
7. Place the raspberries and sugar in a saucepan. Bring to a boil and remove from heat, add the swollen gelatin, stirring well until the gelatin is completely dissolved.
8. Pour the jelly into a 7-inch (18 cm) cake ring. Line the cake ring with an acetate sheet. Refrigerate for 2 hours.
9. Prepare the raspberry mousse. Soak the gelatin in water and let it swell for 10 minutes. Place the raspberries in a saucepan with sugar and lemon juice. Bring to a boil and remove from heat, add the swollen gelatin, stirring well until the gelatin is completely dissolved. Strain the mixture through a sieve to remove the seeds. Set aside.
10. Whip the cream with a mixer until medium peaks form. Gradually fold the whipped cream into the raspberry puree.
11. Take the set raspberry jelly out of the refrigerator. Use a 1 ½ inch (4cm) round cutter to cut into the disks.
12. Assemble the Mousse Domes. Place 2.7-inch (7cm) dome silicone molds on a baking tray and spoon or pipe the mousse into the silicone molds, about 1/2 of the way full, then place a piece of raspberry jelly in the center. Top with a little more raspberry mousse of each mousse-filled mold and place a circle of sponge cake on top, gently pressing it into the mousse. Freeze for at least 3-4 hours, or even overnight.
13. Prepare the mirror glaze. Soak the gelatin in water and let it swell for 10 minutes. In a saucepan, combine sugar, water, and condensed milk. Bring to a boil.
14. Remove from heat, add the gelatin, stir well until fully dissolved. Pour the hot mixture over white chocolate and let it sit for 5 minutes, until the chocolate is melted. Then add food coloring and blend with an immersion blender until smooth. Strain the glaze through a sieve and cover it with plastic wrap. Let the glaze cool to 95 °F (35 ° C) before pouring over the frozen domes.
15. When the mirror glaze has cooled and just started to thicken, take the cakes out of the freezer and place them, sponge-side down, on a wire rack with a baking tray or sheet of greaseproof underneath to catch the drips.
16. Pour the glaze over the domes, carefully transfer the domes to a serving platter and refrigerate for about 2-3 hours.
17. Decorate the bottom of each with chopped nuts and keep refrigerated until ready to serve.
Enjoy!
Thank you for watching!