Mirror Glaze Chocolate Mousse Bars

Step into the world of decadent desserts with our Mirror Glaze Chocolate Mousse Bars. These delicious treats bring together a silky dark chocolate mousse and a glossy chocolate mirror glaze, resulting in a dessert that's both visually stunning and incredibly delicious.

Prep Time 50

Cook Time 15

Chill Time 8

Total Time 9 5

Servings Mousse Bars

Calories 775kcal

Author Fay

INGREDIENTS

Chocolate Mousse

3 teaspoon (3 teaspoon) gelatine
3 tablespoon (3 tablespoon) water cold
255 g (1 ½ cups) dark chocolate
600 ml (2 ½ cups) heavy cream
8 (8) chocolate cookies

Chocolate Mirror Glaze

3 teaspoon (3 teaspoon) gelatine
3 tablespoon (3 tablespoon) water
210 g (1 cups) sugar
75 g (5 tablespoon) water
70 g (⅘ cups) cocoa powder
145 g (⅗ cups) heavy cream

Garnishes

½ cup (½ cup) chocolate finely grated
¼ cup (¼ cup) chocolate melted
½ teaspoon (½ teaspoon) edible gold dust
¼ teaspoon (¼ teaspoon) vodka or lemon extract

INSTRUCTIONS

Chocolate Mousse

Mix the gelatine and cold water in a small bowl. Allow it to sit for 5 minutes to bloom.
In a saucepan, heat the heavy cream over medium heat until it is just about to boil. Remove it from the heat immediately.
Place the dark chocolate and bloomed gelatine in a heatproof bowl and pour the hot cream over it. Allow it to sit for a couple of minutes to melt the chocolate. Then, use a stick blender to blend until smooth.
Mix for a minute or so until the gelatine is fully dissolved.
Pass the mixture through a fine mesh strainer to remove any lumps.
Half-fill silicone mini loaf molds with the chocolate mousse mixture.
Add a layer of broken chocolate cookies on top of the mousse. The cookies will soften and take on a cake-like texture.
Fill the molds with the remaining chocolate mousse mixture.
Freeze the mousse bars overnight to set.

Chocolate Mirror Glaze

In a small bowl, add cold water to the gelatine. Stir and set it aside to bloom before using.
In a saucepan, combine water, sugar, cocoa powder, and heavy cream. Stir well and place it over medium heat.
Stir the mixture constantly while bringing it to a boil.
Once it boils, reduce the heat to a simmer and continue stirring for 2 minutes.
Remove the saucepan from the heat and add the bloomed gelatine. Stir well to fully dissolve and combine.
Strain the glaze through a fine mesh strainer into a heatproof jug.
Cool the glaze to 35°C (95°F) using a candy thermometer to check. If you don't have a candy thermometer, cool it to lukewarm.
Unmold the frozen mousse bars. They must be frozen when applying the glaze.
Place the mousse bars on a wire rack with a tray beneath to catch excess glaze.
Pour a thin, even layer of the chocolate mirror glaze over each mousse bar. Allow excess glaze to drip off for a few minutes.
Carefully transfer the glazed bars onto mini gold cake boards.
Garnish around the bottom rim of the mousse bars with finely grated chocolate. The grated chocolate will stick to the glaze.

Chocolate Decoration

Apply melted chocolate to an acetate strip and evenly spread it with an angled spatula.
Run a cake comb along the length of the acetate strip.
Gently bend the strip into a circle and place it inside a cookie cutter for support. Let it dry completely.
Mix the edible gold dust with vodka to form an edible gold paint, adjusting the consistency as needed.
Paint the chocolate curls with the edible gold paint and let them dry completely.
Garnish each glazed mousse bar with one chocolate curl.
Refrigerate to thaw before serving.

NOTES

Proper Blooming: Ensure the gelatine is fully bloomed by allowing it to absorb water and swell. This ensures it dissolves easily and helps set the mousse and glaze.

Quality Chocolate: Use high-quality dark chocolate for the mousse as it will greatly affect the flavor. Aim for chocolate with at least 70% cocoa content.

Straining the Mousse: Straining the mousse after blending ensures a silky-smooth texture without any lumps or bits of unmelted chocolate.

Frozen Mousse: The mousse bars must be fully frozen when applying the mirror glaze to get a smooth, glossy finish.

Decorating Chocolate Strips: Work quickly when decorating the chocolate strips as melted chocolate can set fast. Use a comb for a professional finish.

Practice Makes Perfect: Don't be discouraged if your first attempt isn't perfect. Mirror glazing can be a bit tricky, so practice will help you achieve a flawless finish over time.

NUTRITION