Mango chocolate mousse cupcake. Mango mousse cake is a very yummy and falvorful dessert. White chocolate makes it more delicious.learn how to make mango mousse cake with fresh mango. This delightful Thai chocolate and mango mousse turns out silky smooth and rich-tasting, but without being too high in calories.
Mango Mousse Cake with a great looking chocolate Genoise. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. You can have Mango chocolate mousse cupcake using 31 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Mango chocolate mousse cupcake
- Prepare of Mango ball.
- It’s 1/3 cup of mango juice.
- It’s 1 tbsp of sugar.
- Prepare 2 tbsp of cream.
- Prepare 1 tsp of milkmaid.
- Prepare 1/2 tsp of agar agar power.
- Prepare 1 tbsp of Mango juice.
- Prepare 2 tbsp of Mango peel and chopped.
- Prepare of Mango cake.
- It’s 1/3 cup of sugar.
- It’s 3/4 cup of all purpose flour.
- You need 1 tbsp of melted butter.
- You need 1/2 cup of Mango pulp.
- It’s 1 tsp of condensed milk.
- It’s 1 tsp of vanila extract.
- It’s 1/2 tsp of baking soda.
- You need 1 tsp of baking powder.
- You need 1 tsp of vinegar.
- It’s of Chocolate mousse.
- You need 1 cup of dark chocolate.
- You need 1/2 cup of whipping cream.
- You need 2/3 cup of chilled whipping cream.
- Prepare 1 tsp of agar agar.
- Prepare 1 tbsp of cold water.
- Prepare of Mirror glaze.
- You need 1 cup of white chocolate cut small pieces.
- It’s 1/3 cup of water.
- It’s 3/4 cup of condensed milk.
- You need 1 tsp of vanila extract.
- You need 1 tsp of agar agar power.
- Prepare 1/4 cup of cold water mango puri for mirror glaze.
To prepare mango mousse, combine mango puree, sugar and lime juice in a bowl. Then pour the mango mixture over the cake. Juggle to lightly level the top. To prepare ganache, place chocolate and heavy cream in a medium heatproof bowl over a pot of.
Mango chocolate mousse cupcake instructions
- Prepare the mango balls.. In a bowl mix cream with sugar until creamy and light colored.In a small bowl place the agar agar and mango juice and let swell for 5-10 minutes.add milkmaid.In a small saucepan bring to a boil the mango juice and cream..
- Remove from heat and Pour the mixture to remaining boiled mango mixture, return to heat and continue cooking until just starts to thicken, Remove from the heat..
- Place small cake ball silicone molds on a baking tray and pour the mixture. Add mango peel on top of each and freeze until ready to use..
- Place small cake ball silicone molds on a baking tray and pour the mixture. Add mango peel on top of each and freeze until ready to use..
- Preheat oven to 350F Grease a rectangular pan and line with parchment paper.In a bowl sift all dry ingredients.In another bowl place all liquid ingredients and sugar.Whip until the sugar granules are almost melted.Now pour the liquid ingredients over the dry ingredients and whip until lump free.Do not overmix..
- Bake for 28-32 minutes or until the toothpick inserted in the center comes out clean.Once done take it out of the oven carefully.Let the cake cool in the pans for 10 minutes.Now run a butter knife around the circumference of the cake to rlease it.Now invert the cakes on the cooling rack to cool completely..
- Prepare chocolate mousse:- In a bowl add the chocolate and whipping cream.Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted. Meanwhile dissolve agar agar in cold water and let it swell for about 5 to 10 minutes..
- Add bloomed agar agar over the melted chocolate and stir to dissolve. Let the chocolate mixture cool completely at room temperature.Whip the remaining chilled whipping cream until stiff peaks form. Addmelted chocolate mixture and mix until well combined..
- Domes assembly:- Cut mango cake into 2.7 inch disks. Brush each with mango purie sugar syrup. Place 2.7 inch half circle silicone molds on a baking tray and using a ½ inch plain tip pipe some chocolate mousse, into the base of the molds and use a spoon to spread the mousse on all sides of the molds..
- Add some more chocolate mousse up to half of the mold. Add mango ball on top of each and pipe chocolate mousse around it.Top with soaked disks and reeze overnight..
- Prepare mirror glaze:- In a small bowl place the agar agar and cold water and let swell for 5-10 minutes. Place the chocolate in a bowl and set aside.Place water, sugar and condensed milk in a saucepan. Bring it just to a boil and remove from heat. Stir in the bloomed agar agar until it is dissolved..
- Pour the hot mixture over chocolate. Let sit for about 5 minutes until the chocolate is melted. Use an immersion blender and blend until smooth. Add vanilla extract and white food coloring. Sieve the glaze. Pour about cup of glaze into a small bowl. Add mango purie and process to combine. Add mango glaze and slightly to create a mirror effect..
- Let the glaze cool the frozen domes.Remove domes from molds and place over a rack placed on a parchment paper lined baking tray.Pour the mirror glaze over the domes, carefully transfer the domes to a serving platter and refrigerate for about 1-2 hours.
- Decorate the bottom of each with chopped colourfull chocolate crums and keep refrigerated until ready to serve..Add some decoration top of mousse and chocolate round slice.
White Chocolate Opera Cake Mousse Mango Mousse is a great option for dessert on any occasion. I like to make mousse as a after dinner treat for my family. It is a great change from chocolate I have tried setting mousse using cornstarch , condensed milk and white chocolate but failed to get a set mousse that is otherwise achieved by. Mango Chocolate Chocolate Mousse Cake Chocolate Cheesecake Chocolate Cakes Sweet Recipes Cake Recipes Dessert Recipes Flan Cupcakes. I have been away taking my time practicing sugar flowers and yet felt so much wanting to go back to blogging.
