Chocolate Mousse Cake with Mirror Glaze
This chocolate mousse cake often referred to as an entremet is with a chocolate torte insert then dressed in mirror glaze. An absolute treat when you want to show off your dessert skills. A few extra steps in the making but well worth the efforts.
It is wonderful to see that aha moment when people see the hidden chocolate torte inside this chocolate mousse cake. The mirror glaze is the most in trend at the moment and one that's so easy to master
Have seen my previous video on how to make the Mirror Glaze. As promised I am showing you today how I made this chocolate mousse cake with Chocolate torte insert. This was what I poured the glaze on.
About this cake
It's not a difficult cake but it does have a lot of waiting time in between steps. This can make some of us impatient. There are three components to the dessert, the torte, mousse, and glaze. Each, of course, is independent on its own.
- The chocolate mousse on its own does not need to be frozen - you could essentially pour it in a springform pan. When chilled it's ready to be served.
- The chocolate torte is my flourless chocolate cake - it can be eaten as a dessert on its own or serve warm with a dollop of ice cream
- The mirror glaze can be used on any other cake such as ganache, buttercream or other mousse cakes.
We made a mirror glaze for these two cakes too. Mango mousse with mango jello insert and Strawberry Mousse domes with pastry cream insert and glaze.
Time management
This is an entremet style dessert which means we need to plan ahead and make sure things are done at appropriate times. The freezing time required for this cake makes it a longer process.
- Chocolate Torte - first, we make the chocolate torte and freeze it - 4 hours
- Chocolate mousse - only after the chocolate torte is almost frozen we make the chocolate mousse (if not the mousse starts to set too early).
- Assemble - then we assemble the mousse in a springform cake pan and insert the chocolate torte which is again frozen - 6 hours or overnight.
- Mirror glaze - After the chocolate mousse cake is frozen we can then glaze it. The mirror glaze can be made a few days ahead of time and heated to room temperature when needed.
- Thawing - This is important because you can't serve the cake frozen. The cake needs to thaw in the fridge for at least 4 to 6 hours so it's not hard. Mousse tastes best when it's cold and soft.
Step by step instructions
Prepare chocolate insert
- Preheat the oven to 150 C/ 300 F.
- Line cake pan with parchment paper on the inside and wrap with foil on the outside as we bake this cake in a water bath.
- Dissolve coffee or espresso powder to the hot water - set aside to cool.
- Place the chocolate and butter in a microwave-safe bowl.
- Use 50% power and melt until smooth.
- Add the sugar and stir well.
- Next goes in the eggs one at a time making sure you incorporate each egg before you add the next.
- Add the coffee/espresso mixture and vanilla.
- Pour into your baking pan
- Place the baking pan in a baking tray on the center rack.
- Pour hot water on the outside of the pan - about 2 cups
- It should take about 50 to 60 minutes. When done the center should be almost set.
- Let cool completely
Prepare chocolate mousse
- In a medium saucepan - mix together milk, half the sugar, cornflour /cornstarch, and egg yolks.
- Keep the heat on low stirring constantly until the mixture thickens and coats the back of a wooden spoon. (about 5 to 7 minutes)
- Remove from heat, add chocolate, liquor and coffee powder.
- Stir gently letting the chocolate melt with the heat in the pastry cream.
- Sieve into a clean bowl to remove any curdled eggs.
- Cover with cling wrap and let cool completely.
- In a clean mixer bowl with a whisk attachment.
- Whip cream with the remaining sugar and vanilla until soft peaks.
- Gently fold the whipped cream to the cooled chocolate pastry cream.
- Next whip the (pasteurized) egg whites to soft peak.
- Gently fold the whipped egg white to the mixture as well.
- Soak the gelatin in water - then dissolve in the microwave at 50% power until liquid.
- Let cool, then fold it into the mousse (it is best to add a few tablespoons of mousse to the gelatin then mix the two together)
Prepare mirror glaze
- Have all your ingredients ready, so you do not leave out anything.
- Divide the water into two, place gelatin in one half and let sit for 3 to 5 minutes to bloom.
- In a heavy-based saucepan - add glucose, sugar, condensed milk, and remaining water.
- Let come to a boil over low to medium heat.
- Once all the sugar has dissolved - and the mixture has come to a nice slow boil.
- Take it off the heat. Let rest for a minute before you add the white chocolate.
- The heat in the mixture should be enough to melt the white chocolate.
- Next, add the soaked/bloomed gelatin - Let it melt.
- If you want to strain the mixture to remove any undissolved gelatin or unmelted chocolate.
- Divide glaze for a second or third color as you need.
- Color glaze and let come to room temperature.
Assemble
- Line a 9" springform pan with parchment paper on the bottom and a pastry plastic wrap on the sides.
- Pour the chocolate mousse into the prepared pan.
- Gently place the frozen chocolate torte or fudge cake on the chocolate mousse and shimmy it in place (see video)
- I wanted it at the base of the cake so I didn't push it in too much.
- Wrap the springform pan in cling wrap and place in the freezer for a couple of hours until completely frozen.
Glaze the cake
- Divide glaze into the number of colors you need.
- Color glaze using gel food colors.
- Ensure the glaze is at room temperature
- Pour glaze over the cake alternating between the colors you want.
- See the video on how I did it.
How to make an eggless chocolate Mousse cake?
If you replace the three components with eggless components you can make an eggless chocolate mousse cake as well.
The vegetarian glaze is made in a video for my mango mousse cake with mango jello insert and mirror glaze
- Eggless Chocolate fudge cake - use half this recipe here
- Eggless chocolate mousse - recipe here
- Vegetarian mirror glaze - recipe here
Frequently asked questions
How long with this chocolate mousse cake keep?
The cake will keep in the fridge for 2 to 3 days. Once thawed the mousse will start to looks a bit of volume because of the whipped cream deflating.
What chocolate can be used for this chocolate mousse?
Good quality chocolate that you like to eat. No baking chocolate or candy melts.
Can I use candy melts for the mirror glaze?
Yes, candy melts do work in this mirror glaze recipe.
Can I half the recipe for mirror glaze?
The mirror glaze is three times the amount that stays on the cake but that is because we do need extra to pour it on the cake.
What else can I insert into this chocolate mousse cake?
Chocolate mousse is a great combination with many things from fruits purees to jellies
Freeze a layer of any cake filling like my strawberry, raspberry, blueberry.
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Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze
Print Pin Share on Facebook Save Recipe Add to Favorite Share by Email RateCalories: 580kcal
Adjust Servings Here: 15 servings
Description
This chocolate mousse cake often referred to as an entremet is with a chocolate torte insert then dressed in mirror glaze. An absolute treat when you want to show off your dessert skills. A few extra steps in the making but well worth the efforts.
Ingredients
For the chocolate insert
- 200 grams (7.05 oz) Chocolate
- 228 grams (1 cups) Unsalted butter
- 200 grams (1 cups) White sugar
- 4 large (4 large) Eggs
- 2 tsp (2 tsp) Vanilla Extract
- 30 ml (1.01 floz) Espresso or coffee drink
For the Chocolate mousse
- 4 large (4 large) Egg yolks
- 2 large (2 large) Egg whites
- 250 ml (1.02 cups) Whole milk
- 250 ml (1.05 cups) Whipping cream
- 50 grams (0.25 cups) Sugar
- 2 tbsp (2 tbsp) Cornstarch/cornflour
- 225 grams (1.29 cups) Chocolate
- 2 tsp (2 tsp) Vanilla Bean Paste
- 1 tsp (1 tsp) Coffee powder optional
- 2 tbsp (2 tbsp) Liquor optional
- 1 ½ tbsp Gelatin
- ⅓ cup Water
For the mirror glaze
- 20 grams (1.35 tbsp) Gelatin
- 170 ml (0.68 cups) Water divided
- 300 ml (0.88 cups) Glucose or light corn syrup
- 300 grams (1.5 cups) Sugar
- 200 grams (7.05 oz) Sweetened Condensed milk
- 300 grams (10.58 oz) White chocolate
Instructions
Prepare Chocolate Insert
- Preheat the oven to 150 C/300 F
- Line cake pan with parchment paper on the inside and wrap with foil on the outside as we bake this cake in a water bath.
- Dissolve coffee or espresso powder to the hot water - set aside to cool.
- Place the chocolate and butter in a microwave-safe bowl.
- Use 50% power and melt until smooth.
- Add the sugar and stir well.
- Next goes in the eggs one at a time making sure you incorporate each egg before you add the next.
- Add the coffee/espresso mixture and vanilla.
- Pour into your baking pan
- Place the baking pan in a baking tray on the center rack.
- Pour hot water on the outside of the pan - about 2 cups
- It should take about 50 to 60 minutes. When done the center should be almost set.
- Let cool completely
Prepare Chocolate Mousse
- In a medium saucepan - mix together milk, half the sugar, cornflour /cornstarch, and egg yolks.
- Keep the heat on low stirring constantly until the mixture thickens and coats the back of a wooden spoon. (about 5 to 7 minutes)
- Remove from heat, add chocolate, liquor and coffee powder.
- Stir gently letting the chocolate melt with the heat in the pastry cream.
- Sieve into a clean bowl to remove any curdled eggs.
- Cover with cling wrap and let cool completely.
- In a clean mixer bowl with whisk attachment.
- Whip cream with the remaining sugar and vanilla until soft peaks.
- Gently fold the whipped cream to the cooled chocolate pastry cream.
- Next whip the (pasteurized) egg whites to soft peak.
- Gently fold the whipped egg white to the mixture as well.
- Soak the gelatin in water - then dissolve in the microwave at 50% power until liquid.
- Let cool, then fold it into the mousse (it is best to add a few tablespoons of mousse to the gelatin then mix the two to gether)
Prepare Mirror Glaze
- Have all your ingredients ready, so you do not leave out anything.
- Divide the water into two - place gelatin in one half and let sit for 3 to 5 minutes to bloom.
- In a heavy-based saucepan - add glucose, sugar, condensed milk, and remaining water.
- Let come to a boil over low to medium heat.
- Once all the sugar has dissolved - and the mixture has come to a nice slow boil.
- Take it off the heat. Let rest for a minute before you add the white chocolate.
- The heat in the mixture should be enough to melt the white chocolate.
- Next, add the soaked/bloomed gelatin - Let it melt.
- If you want to strain the mixture to remove any undissolved gelatin or unmelted chocolate.
- Divide glaze for a second or third color as you need.
- Color glaze and let come to room temperature.
Assemble
- Line a 9" springform pan with parchment paper on the bottom and a pastry plastic wrap on the sides.
- Pour the chocolate mousse into the prepared pan.
- Gently place the frozen chocolate torte or fudge cake on the chocolate mousse and shimmy it in place (see video)
- I wanted it at the base of the cake so I didn't push it in too much.
- Wrap the springform pan in cling wrap and place in the freezer for a couple hours until completely frozen.
Glaze the cake
- Divide glaze into the number of colors you need.
- Color glaze using gel food colors.
- Ensure the glaze is at room temperature
- Pour glaze over the cake alternating between the colors you want.
- See video on how I did it.
Nutrition Information
Calories: 580kcalCarbohydrates: 85.3gProtein: 6.7gFat: 24.3gSaturated Fat: 13.5gPolyunsaturated Fat: 10.4gMonounsaturated Fat: 0gTrans Fat: 0.4gCholesterol: 170mgSodium: 136mgPotassium: 0mgFiber: 0.8gSugar: 75.6gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Suchi
Hi Veena,
Fellow Bombayite here..I have been following your recipes and enjoyed my recent success making strawberry domes. I was wondering if you help me figure out how to convert this recipe to a chocolate mousse dome. I can skip the cake for the insert and use some biscuit. Also I'd prefer agar agar.
Thanks a bunch
Veena Azmanov
Suchi. Chocolate works differently than fruit puree. I do have a chocolate mousse recipe that you can use in place of this strawberry mousse.
Suchi
Thank you. I'll try this.
Tammy
Hi Veenq,
Your cake looks amazing! I’m trying to make it at the moment and wondering if the sugar in the cake mix will dissolve while it’s baking? It seems quite grainy still, even though it’s mixed through well.
Veena Azmanov
Hey Tammy, The sugar almost melt by the time you are done with the batter. The heat form the melted chocolate and butter as well as the moisture in the eggs should have melted it. You can stir it a little more to help it.
Tammy
Thanks for getting back to me so quick. I ended up putting it on the stove to dissolve as it was very grainy. Sadly the torte did not work for me so I have made another chocolate cake baking in the oven now. Will still make the mousse and freeze around it and hope it works! I’m usually pretty good in the kitchen so not too sure what happened there. It was quite eggy and smooth (like a baked custard) rather than cakey. I’ll let you know how I go with the rest of the steps tomorrow!
Veena Azmanov
On the stove? The eggs will cook and scramble. All it needs is to mix with a spoon.
The cake is like a custard because there is less flour - similar to a brownie batter.
I hope the rest works for you. Thanks
Tammy
On the stove before I put the eggs in. Finished the cake today - it’s by no means perfect because I didn’t have any cake collars left so the shape is not perfectly round and my stars didn’t turn out like I wanted, BUT I made my first entrement cake and mirror glaze! Can’t work out how to share a photo here. Thanks for your help x
Veena Azmanov
You can share it with me in the Facebook group Thanks
Lis
Hey there! I’m excited to make this recipe! I noticed the video for the chocolate mousse cake includes gelatin, but the recipe doesn’t. I’d like to use the gelatin, but I’m concerned about how much to use. I’m sure I missed something but can’t find it - would love some advice!
Thanks!
Veena Azmanov
Hey Lis, There is gelatin in the mousse. I just corrected it. Thanks for bringing it to my attention. Let me know how this cake was.
Lis
Veena,
Thanks so much for the reply! I ended up following the link the recipe on another page and figured it out. I think I should have whipped more air into my cream because the mousse didn't have quite the volume of yours, but it was delicious anyway. The cake is GORGEOUS and unbelievably rich. My 6 year old said, "this is better than the best cake ever!"
Veena Azmanov
Thank you, Lisa. Happy the mousse turned out wonderful. Aww so happy to hear what your six-year-old said. Of course, it the best cake ever because his mom made it. Thanks for the feedback.
Sunita
Hi Veena,
Thanks for the recipe. One question- can we freeze the cake after applying the mirror glaze? I need to transport it and live in a hot humid climate.
Would appreciate your help.
Thanks
Sunita
Veena Azmanov
Hey Sunita. I have never frozen a cake with mirror glaze. I usually freeze the cake before the glaze and then place it in the fridge so it thaws before serving. Gelatine usually will get soft if you take it out in hot humid weather so unless you are traveling fairly close I'd suggest considering other options. Perhaps another cake that might be able to ensure traveling. Sorry can't be much help.
Sunita Rohira
Thank you for the quick response. Appreciate your suggestions
Karen
Veena, I made the chocolate mousse per your recipe, but when you list grams of chocolate,
You don’t say what KIND of chocolate. Should it be dark, semi, milk, etc.??? I used dark, since I have made mousse before and I feel it’s usually with dark. It didn’t come out sweet enough at all, so I frankensteined in some powdered sugar at the end. It’s just a test cake anyway so I don’t mind too much, but just wondering what type of choc it should it be?
Veena Azmanov
Hey Karen.I usually also prefer to use dark chocolate. But you can use any dark, semi-sweet or milk and they all work just as well. The chocolate you use will determine the sweetness of the mousse. Which is why your dark chocolate mousse was not so sweet. I think most people who opt for dark chocolate prefer less sweet. Powdered sugar sure sounds like the right way to go at that stage. Great thinking. If you make t again you can add more sugar in the beginning if you prefer. Thanks
Cj
Your recipe is so detailed and easy to follow and the video was incredibly helpful. The flavor was spot on and great! One question about the vanilla pastry cream. To confirm t was not supposed to be made ahead of time and was not intended to be chilled, but rather warmer than the soaked geletin.
Also my store was out of whipping cream and I used heavy cream and I felt my whipped cream (and consequent mousse) wasn’t as voluminous. Does this sound right?
Veena Azmanov
Thank you Cj. Happy to hear you had success with this recipe. The vanilla pastry cream does not need to be warm. If it's cold you can temper it by adding a little VP cream to the warm gelatin and then adding it all to the full batch. Heavy whipping cream should have a good volume but even with soft peaks it should set easily. The gelatin takes care of that.
Lisa
This looks wonderful! I'd like to try it for my father's upcoming 85th birthday party. Do you use unsweetened chocolate for the torte layer? I assume so, because you're adding sugar, but just want to double-check. Many thanks! - Lisa
Veena Azmanov
Thank you Lisa. I used dark chocolate - usually 65 to 70% dark chocolate. You can reduce the sugar in the torte if you want it less sweet. This was just right. Thanks