Orange Chocolate Mousse Domes with Mirror Glaze
These Orange Chocolate Mousse Domes are one of the most elegant dessert you can prepare for upcoming holidays. Not only it looks impressive but the flavor combination is simply amazing, as oranges and chocolate are making a special combination perfect for holiday season.
To print the recipe check the full recipe on my blog:
#orangechocolatemoussedomes #mirrorglaze #moussecake
Ingredients
Makes about 6-8 domes
Orange Cremeux
1/3 cup (80ml) orange juice (from about 1 orange)
1 tsp (5g) orange zest (from one orange)
1 tbsp (15g) sugar
2 tbsp (30g) cream
1 egg yolk
1/2 tsp (2g) gelatin powder
1 tbsp (15ml) orange juice
Candied orange peel , chopped
Orange Genoise
3 eggs
1/3 cup (70g) sugar
3/4 cup (95g) all-purpose flour
1 1/2 tbsp (20g) butter, melted
1 tsp (5g) orange zest (from one orange)
For soaking the genoise
2 tbsp (30ml) Orange liqueur (Grand Marnier or Cointreau)
Chocolate Mousse
5.5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp (20ml) cold water
Mirror Glaze
6 oz (175g) white chocolate, small pieces
1/3 cup (80g) water
3/4 cup (150g) sugar
3.5 oz (100g) sweetened condensed milk
1 tsp (5g) vanilla extract
1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water
White and orange food coloring for colored mirror glaze
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Recipes with Spirits: Novo Coffee Liqueur Whipped Cream
In this How-To video, The Block Distilling Co. bartender Liz walks through the steps to make a delicious whipped cream with Denver's The Block Distilling Co. Coffee Liqueur made in partnership with Novo Coffee.
If you loved the first two videos from our bartender Liz, you’ll be happy to hear that she’s back! This time, she’s sharing a recipe that is super simple but very impressive using our Novo Coffee Liqueur.
Have you ever made a boozy whipped cream? It's perfect for frosting cakes, adding to your coffee, or even eating off of a spoon.
Find moreRecipes with Spirits on our blog right here:
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Coffee Mousse & Caramel Crémeux Tartlet
What gets me really pumped when I’m making desserts like this tart is the idea that it’s like a puzzle and I have to put all the pieces together. No wonder my fav part is the assembly! Today is about a coffee & caramel tart with: coffee mousse & spongecake, Caramel crémeux, chocolate coffee crumble and praliné crémeux. Enjoy!
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More Tartlet Desserts:
Spiced Pumpkin Tartlet:
Cherry Tartlet with Tonka Chantilly:
Caramelized Banana & Pecan Tartlet:
*recipe for 8-10 tartlets
● Coffee Mousse
2 ½ gelatin sheets (5g)
115g milk
10g instant coffee
15g coffee liqueur
160g white chocolate
15g cocoa butter
220g cold heavy cream
● Sweet Dough
540g pastry flour
130g powdered sugar
60g almond flour
240g cold butter
2 medium eggs (100g)
pinch of salt
Check the link for the recipe:
● Coffee Spongecake
one large egg (60g)
95g granulated sugar
90g pastry flour
6g instant coffee
7.5g baking powder
125g milk
90g butter, melted
pinch of salt
● Caramel Crémeux
3 ½ gelatin sheets (7g)
300g heavy cream
10g instant coffee
65g granulated sugar
15g granulated sugar
4-5 egg yolks (80g)
● Coffee Crumble
70g praliné
35g milk chocolate, melted
45g feuilletine / cookie crumbs
2g instant coffee
● Assembly
hazelnuts
clear piping gel
Praliné Crémeux (check the link for the recipe:
I bake you!
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Leave a comment with other desserts you would like me to cover on this channel!
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Vice Chocolate Mousse Recipe
Chocolate mousse ain't just for fancy times - it's the ultimate comfort food and so easy to make!
Thanks to my mama for the ultimate chocolate mousse recipe, and also for all of my best vices. (Don't blame the poor woman for the worst of it tho...)
Makes 3-4 generous servings. Double it for a bigger crowd or if you are really bummed about modern living to down by the vat full.
2 squares unsweetened chocolate
6 squares semi-sweet chocolate
3 1/2 tablespoons orange liquor
3 1/2 teaspoons coffee crystals (scant)
1/2 cup honey
2 cups heavy cream
Extra whipped cream (for topping)
Strawberries
Melt the chocolate, stir, and let sit until it's totally cool.
While you're waiting, combine the coffee crystals in the orange liquor and stir.
Whip the cream until it forms light 'n fluffy peaks. (Note: Don't go too far, otherwise you'll get butter, which is what I think I accidentally made.)
Once the chocolate is fully cooled, add the coffee/liquor combo and the honey, and stir it all up.
Fold the chocolate mixture into the whipped cream you just made.
Spoon it into a serving dish, top with more whipped cream and a perfect strawberry if you have it. Which thanks to global warming, you probably do have at least one somewhere in your hood.
Enjoy - it's got a bunch of good vices all up in it, and enough of a sugar/caffeine high to obliterate bad and sad thoughts.
Big thanks to the TruCru:
Videographer, producer & editor: Ally Roche
TruCru Mascot: Chazz Michael Michaels
Honorary TruCru peeps: Mia Kushner, Sammi Kushner, Caroline Maltz, Jordy Roth, Sophie Roth, Maxi Witrak
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커피 초코 무스케이크 / Coffee Chocolate Mousse Cake Recipe / Chocolate Biscuit Joconde
안녕하세요.
분 베이크입니다.
오늘은 초콜릿의 영원한 짝꿍~~!!
커피와 초콜릿으로 맛있는 무스를 만들어 봤어요.
일명, 커피 초콜릿 무스 케이크 되겠습니다.
비스퀴를 만들고 남은 노른자 3개로 앙글레이즈 소스를 만들고, 커피와 초콜릿을 같이 넣어 무스로 만들었더니.. 너무 너무 맛이 좋았어요.
프랑스어로 Mousse는 거품을 뜻해요.
거품처럼 가볍고 부드러운 크림을 말하죠.
아이스크림의 부드러움과 젤리의 쫀득함을 동시에 맛 볼 수 있어서 요즘 같은 날씨에 적합한 거 같아요.
그리고 초콜릿 비스퀴 조콩드로 부드러운 무스를 감싸주었어요.
또, 남은 무스를 냉장 보관했다가 윌튼 2D깍지로 장식했더니 아주 특별해 보였어요.
이 케이크는 만들기도 쉽지만 맛도 너무 좋고 예쁘답니다.
선물용으로 딱이에요.
여기서 잠깐~~!!
비스퀴 조콩드 ( Pate a Biscuit Joconde)는 케이크의 바닥이나 옆면에 둘러주거나 붙이는 용도로 많이 사용되는 스펀지 케이크 반죽이에요.
밀가루가 아닌 아몬드 가루를 베이스로 해서 만들고 보통 머랭을 섞어서 만들어요.
보통 두께는 5mm정도로 많이 쓰이고 시럽이나 크림을 발라서 촉촉하게 만들어서 사용합니다.
저는 이번에 8mm두께로 사용했습니다.
부드러운 초콜릿과 커피의 만남~
그럼 여러분도 같이 만들어 볼까요?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해 볼게요.
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
#ASMR #chocolatemoussecake #coffeecake #CookingProgram
♥ 데코레이션용 데이지 꽃장식 만들기
● 재료/ Ingredients
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● 케이크 완성 사이즈 ( 15cm*5cm )
● 초콜릿 비스퀴 조콩드
( 몰드 29cm *38cm )
달걀 3
슈가 파우더 85g ( 1/2 컵+ 2 Tbsp + 1 tsp)
바닐라 익스트랙 5ml ( 1 tsp )
아몬드 가루 100g ( 1/2 컵+ 1 Tbsp + 1 tsp)
박력분 20g ( 2 Tbsp + 1 tsp)
코코아 가루 25g ( 1/4 컵 )
달걀 흰자 3
설탕 50g ( 1/4 컵 )
무염버터 20g ( 1 Tbsp + 1 tsp )
●커피 초콜릿 무스 크림
노른자 3
설탕 15g ( 1 Tbsp )
우유 60g ( 1/4 컵 )
생크림 80g ( 1/4 컵+ 1 Tbsp + 1 tsp)
바닐라 5ml ( 1 tsp )
인스턴트 커피 6g ( 2 Tbsp )
가루 젤라틴 4g (1/2Tbsp)
물 20g ( 1 Tbsp + 1 tsp )
다크 초콜릿 130g ( 1/2컵 +1/3컵 )
생크림 170g ( 3/4컵 )
● 시럽
물 25g ( 1 Tbsp + 2 tsp )
설탕 17g ( 1 Tbsp + 1 tsp )
깔루아 3ml
● 반짝이는 초콜릿 미러 글레이즈
물 12g
설탕 25g
물엿 25g
가당 연유 16g
가루 젤라틴 2g
+ 물 10g
다크 초콜릿 25g
* 영상 속에 자세한 내용이 있어요.
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
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????Track : 너와 나, 아침 -
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● 분 베이크 인스타그램 바로가기
Super Easy Coffee Liqueur Mousse | Homemade Coffee Liqueur Mousse
Super Easy Coffee Liqueur Mousse | Homemade Coffee Liqueur Mousse
most easiest way to prepare this irresistible dessert called coffee liqueur mousse .
ingredients :
1/2 cup whipped cream
1/2 tsp coffee decoction
2 tbs coffee liqueur of your choice
Brownie crumble
Chocolate syrup
#mousse #coffeeliqueurmousse
#Liqueurmousseathome