Chocolate Mousse Entremet with Mirror Glaze and Chocolate Torte insert
This chocolate mousse cake often referred to as a chocolate mousse entremet is with chocolate torte insert 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 when people see the hidden chocolate torte inside this chocolate mousse. The mirror glaze is the most in trend at the moment and one that so easy to master.
Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze
Have seen my previous video on how to make the Mirror Glaze right? 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.
I know!! it’s chocolate mousse cake below the mirror glaze and chocolate torte on the inside of the chocolate mousse cake. How cool is that? It was so amazing and so rich..!! The chocolate mousse is soft and silky so it just melts in the mouth and the chocolate torte is like a dense thick mud cake. Absolute heaven.
Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze, Chocolate entremets desserts
Time management for your mirror glaze cake (Save/Pin)
This is an entremet style dessert which means we need to plan ahead and make sure things are done at appropriate times.
For example – The chocolate mousse cake on its own does not need to be frozen – you could essentially make it in a pan – chill it and it’s done. The chocolate torte is a flourless chocolate cake – it can be eaten as a dessert on its own – warm with a dollop of ice cream – But
If you plan to make this chocolate mousse entremet, the whole game plan is different. Now you need to insert the torte inside the chocolate mousse.
The freezing time required for this cake makes it a longer process. First, we make the Chocolate Torte and freeze it. Only after the chocolate torte is almost frozen do we actually make the chocolate mousse if not the mousse starts to set too early.
We then place the chocolate torte inside the mousse cake and freeze it again. And this time the whole Chocolate Mousse cake needs to be frozen well so it won’t’ fall apart. I usually do this overnight.
After the chocolate mousse cake is frozen we than make the mirror glaze. I’d say give it a two daytime so that way you not rushing and not cutting corners.
We made two other similar cakes– Mango mousse with mango jello insert and Strawberry Mousse domes with pastry cream Insert and glaze.
Want a simplified version of this cake?
Here I have made the chocolate torte insert but for a more simplified process. Just make the chocolate mousse cake. Skip the chocolate torte insert completely. Once the chocolate mousse cake is frozen; make and pour the mirror glaze.
Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze, Chocolate entremets Dessert
RECIPE – Chocolate Mousse Entremet with Chocolate Torte and Mirror Glaze(Save/Pin)
Useful Tips and Tools
- You will need a Spring form pan to set the mousse in.
- If you don’t have a springform pan you can also use Cake rings
- Plastic cake wraps liners will ensure that the mousse can be easily removed from the pan. And it also gives you nice smooth sides. These are not expensive and are great to have on hand if you love baking often.
- You will need a Sauce pan for preparing the glaze
- A few mixing bowls to mix the cake torte and well as the mousse.
- Anelectric mixerwith a whisk attachment making whipped the cream to stiff peaks a breeze.
- Use a hand blenderto ensure you have a smooth glaze without any unmelted chocolate.
You going to love this
Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze, Chocolate Mousse Entremets Desserts
Ingredients
Classic chocolate mousse cake with chocolate torte insert and mirror glaze
- Chocolate torte aka flourless chocolate cake – recipe here and below
- Chocolate Mousse – recipe here and below
- Mirror glaze – recipe here and below
Method
Recipes and directions in the recipe card below for you to print
- Prepare one Chocolate tort or flourless chocolate cake – recipe below freeze the cake for at least 4 hours.
- Next, prepare one batch of chocolate mousse
- Prepare one recipe of mirror glaze– see video
Chocolate Mousse with Chocolate Torte Insert, Chocolate Mousse entremets desserts
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.
Chocolate mousse Cake with Chocolate Torte Insert and Mirror Glaze, Chocolate mousse Entremet Dessert
Can I make this a Vegetarian chocolate mousse cake?
Absolutely!! Just these vegetarian options and follow the same process of assembly and glaze. The vegetarian glaze has a video and you can see I have used it on my Mango Mousse Cake with Mango Jello Insert and Mirror Glaze here.
- Eggless Chocolate fudge cake – use half this recipe here
- Eggless chocolate mousse – recipe here
- Vegetarian mirror glaze – recipe here
Save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Chocolate mousse cake with chocolate torte insert, chocolate entremets desserts, chocolate mousse entremets,
Chocolate Mousse Cake with Chocolate Torte Insert and Mirror Glaze
Ingredients
For the chocolate insert
- 200 grams Chocolate
- 228 grams Unsalted butter
- 200 grams White sugar
- 4 large Eggs
- 2 tsp Vanilla Extract
- 30 ml Espresso or coffee drink
For the Chocolate mousse
- 4 large Egg yolks
- 2 large Egg whites
- 250 ml Whole milk
- 250 ml Whipping cream
- 50 grams Sugar
- 2 tbsp Cornstarch/cornflour
- 225 grams Chocolate
- 2 tsp Vanilla Bean Paste
- 1 tsp Coffee powder optional
- 2 tbsp Liquor optional
For the mirror glaze
- 20 grams Gelatin
- 170 ml Water divided
- 300 ml Glucose or light corn syrup
- 300 grams Sugar
- 200 grams Sweetened Condensed milk
- 300 grams 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.
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.
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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
Shannon
Just finished making this, came out perfectly! I made it red and white for the holidays. It has a candy cane effect to it. ? Thank you so much for posting! You are amazing!!
Veena Azmanov
Thank you so much Shannon. So happy to hear your feedback. A red and white Christmas versions sounds so pretty. Do tag me when you share on any social media. I’m most in the username veenaazmanov on my Social Media Networks. Thanks
imane
Please I’d like to know how much 3/4 cup of sugar is in grams.
Veena Azmanov
Hi Imane – One cup sugar is 200 grams so 3/4 cup is 300 grams. Thanks
Gina Hicks
Where can I find pastry plastic wrap? I can’t seem to find any
Veena Azmanov
Any pastry decorating shop, Ebay or Amazon has it – I’ll add the Amazon link in the post for you .
Ann Arjemandfar
I want to make a victoria sponge that has been covered in dark chocolate ganache. Once the mirror glaze has been poured on, can I store it out of the fridge, as I’m worried the sponge may go hard?
Veena Azmanov
You can keep mirror glaze out for a while but it is made of condensed milk so you can’t keep it too long either. !
Sneha
Wanted to know for how many days can we keep this cake in fridge.
Veena Azmanov
I think three to four day <3
Sneha
I want to make the mirror gaze cake without eggs. I mean from start till end.we don’t eat eggs. So could u help.
Veena Azmanov
I have a vegetarian mirror glaze recipe too
Annie
Hi ~
I have all the ingredients out and ready to go but the brown sugar has given me pause. 200g is about one cup by my measurements, not 1/2 cup, so I’m a bit confused! I don’t know enough about baking to figure it out myself.
Please come to my rescue!
Veena Azmanov
Sorry for the delay in replying; I was out of town. I don’t understand your question? Yes 200 grams is one cup. That is a type error and I have fixed it. Thanks for bringing it to my attention.
Pooja
Can u suggest a vegetarian chocolate glaze recipe……i mean without gelatin or so..?
Veena Azmanov
Yes I do have a vegetarian mirror glaze – it uses white chocolate- Vegetarian Mirror Glaze
drea
I’ve got a question. Wanted to do this recipe for a wedding cake. (taller cake and white mirror glaze) I am wondering on the time frame. Could I cover the frozen cake with mirror glaze the night before (its a morning wedding) and keep it in the fridge until served at lunch the next day? Trying to figure out the time details.. Thanks!
Veena Azmanov
Yes you can cover the cake the night before. The time frame is pretty flexible since you can freeze for three hours or over night! Just make sure you have enough time to thaw before you serve.
Anna
How many eggs for the torte? I cannot see any listed in the ingredient list but then in the procedure part it says add eggs one by one?
Veena Azmanov
That large eggs Anna Thanks
Georgia
What size cake pans are used for the torte and mousse?
Veena Azmanov
I used a 7″ to bake the torte and an 9″ spring form to assemble. Thanks
Angel Morrow
I made this followed perfectly and it was AMAZING. rich, creamy perfection. The glaze was beautiful. I used purple and aquamarine. Gorgeous. THANK YOU
Can you substitute white chocolate for the torte with the same affect? I want to make a blueberry mousse cake with a white chocolate torte insert instead. Will white chocolate bake differently?
Veena Azmanov
Thank you so much Angel. So happy to her that. Have not tried white chocolate with this torte but I’d say try a white chocolate mud cake instead because white chocolate is cocoa butter so you need to tweak the recipe. I like that blueberry mousse with white chocolate (mud cake) insert – Yum
DiAnne
Hi,
After the glaze is applied, can I leave the cake unrefrigerated ? I am thinking it would be hard to eat the frozen torte and mousse.
thanks !
Veena Azmanov
Yes I believe you can – as long as it’s not too long in a warm climate for perishable items. I usually let it thaw in a fridge for a day
SLewis
Veena, I ran across this idea while looking for a birthday cake idea for my son. Your tutorial was so detailed, it turned out amazing. Thank you.
Veena Azmanov
Aww thank you so much SLewis – So happy to hear that.. You just made my day; I love such feedback… thanks
Colin
I followed your instructions and my glaze is almost translucent just barely colored I used 8 drops of coloring and each batch but it’s still almost see through any ideas what went wrong?
Veena Azmanov
It’s suppose to be translucent? I mean it has that mirror kinda look. When you pour on the cake you can see it has that color and yet keeps that mirror like finish. See my video – I made the glaze from start to finish – may be it might help.
Veena Azmanov
Thank you Louis- So happy to hear you had success with this recipe and enjoyed it. Thanks for coming back to write this feedback – appreciate it very much.