Ok so I’m falling prey to fads, but the fashion for mirror glazes has not passed me by. So her we go with my Chocolate Mousse Bombe With Mirror Glaze.
I have chosen a mango glaze over a chocolate item; this will make the chocolate shine without turning it yellow. Using this same glaze over white chocolate or cheesecake would give you a very vivid yellow colour.
I have concerns about eating raw eggs and so I’m using a recipe from the lovely Nigella where the setting ingredient is marshmallow.
- 150g Marshmallows – I’m using large ones cut up, but better go for mini ones
- 50g Butter
- 250g Plain Chocolate
- 4 Tbsp Hot Water
- 280ml Double Cream
- 1 Tsp Vanilla Extract
Cut up your Marshmallows (or use mini ones) and put them into a pan along with the Butter, Chocolate and Water.
Over a fairly low heat melt all of the ingredients together, take care not to get it too hot, this may take some time but it’s worth the wait. Once all melded remove from the heat and allow to cool a little.
Whip the cream and then separately give the chocolate mixture a good hard whisking. The chocolate mix will be an unattractive rubbery texture and this is OK, don’t panic.
You can use the mousse as it is, but knowing me I’m taking it a step further, I want a soft liquid centre to mine so I’m using Dulce De Leche. Take 3-4 tablespoons of this rich toffee-like lusciousness and pile it into a piping bag.
I am using very flash 2-piece moulds for this but you could just as well use small yogurt pots or disposable cups – you’ll need 5 as that’s how many bombes we are making.
Whatever mould you are using add a tenth of the Mousse to the bottom. Next pipe the Dulce De Leche into the centre of the mousse and then top this off with another tenth of the mousse.
Put your bombes into the freezer to freeze solid, then get on with making the glaze.
This recipe uses fruit and no other food colourings, change things up by using red or black berries, cherries even the frozen bags of fruit.
To make the fruit puree simply select your favourite fruit and blitz it to bits, pass it through a sieve to remove any pips and you are ready to go.
- 360g Caster Sugar
- 60g Glucose
- 200g Whipping Cream
- 400g Mango Puree
- 20g Gelatine Powder
- 50g Lemon Juice
In a saucepan heat the fruit puree, the glucose syrup, the sugar and the whipped cream to 102C. Wouldn’t you know it at this point my thermometer broke, so the temp is just above boiling.
In another bowl mix the gelatine with the lemon juice, let it swell and add it to the mixture when it starts simmering, take care not to get the mix higher than 102C as a rapid boil will impede the gelatine.
Let it cool to 40C stirring all the time to prevent a skin forming. With no thermometer 40C is about blood temperature, stick your finger in it and if it does not feel hot or cold it’s about right.
Place a cooling rack over a serving tray, remove your mousses from the freezer and un-mould them, placing them on the cooling rack.
Let them set a little and then give them a second coat.
You can pop the finished deserts back into the freezer until you are ready to serve. When serving I add a little crumb from smashed ginger biscuits to stop the mouse from rolling around.
The glaze recipe gives a lot more yield than you will need for this recipe but it freezes well.
As a final flourish I have used a little sprinkle of gold lustre powder to add that final touch of elegance.