9. They’re usually finished with some seriously impressive garnishes. Sponge cake. Then you'll want to remind yourself of the rules of... 3. But the bottom line is: You can absolutely make one of these cakes at home, and the results speak for themselves. This helps warm (only a little bit!) When the mousse layer is set (the freezer is easiest for this), cut your cooled cake to be the same shape but a slightly smaller circumference than the cake … Pipe the mousse into each of the shells, taking care to … It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Whisk gently but constantly until mixture thickens, about 4 minutes. The only real downside to using shiny glaze is that it’s temperature sensitive. 4. These aren’t the easiest cakes to make, but it’s not because the components are too difficult; it’s just that there are several of them, some of which are temperature sensitive, so they have to be handled just right. I am not very imaginative -- chocolate cake with chocolate mousse would be my dream. 8. You can also bake your cakes on a sheet tray, and cut out round layers from the flat cakes (this is something they do a lot in professional bakeries, and it makes nice, even, very flat layers—plus, thin baking sheet cakes take less time to bake)! Add boiling water to gelatin mix in large bowl; stir 2 min. Stir in cold … The upside is that the cake itself can be made ahead of time—so with a little planning, you’ve got less to do come assembly time. My newest cookbook, The Book on Pie, is out on November 10th, 2020. 13 oz. So no pound cake here: Stick to sponge cakes (you can soak the cake layers if you like) of any sort, or anything that boasts a light, airy texture. $6.78. With clean beaters, beat egg whites until stiff. If it’s gelatin-based, it’s best to make it the same day you want to use it, as reheating and re-cooling can be tricky. unsalted butter, cut into 16 pieces 4 large egg yolks, at room temperature 1 ⁄ 3 cup cup plus 3 Tbsp. Because mousse is relatively fluid when first prepared, then sets up under refrigeration, these cakes can be made in molds—something that largely contributes to their “contemporary” or “modern” look. Gently lift the mousse cake into the freezer for a minimum of 6 hours or preferable overnight. Place bowl inside another bowl with ice water. Add a cake collar in the silicone mold as the cake will be taller than the mold. The excess glaze should fall easily down the sides, but you can give the surface of the cake a quick swipe with an offset spatula to help even things out. If you let the cake freeze, you’ll need to let it thaw again before you can actually serve it, so if you’re serving it the same day as you make it, you may want to go the fridge route. 20 ml cold water – to soak the gelatine. Invert onto serving plate. 1/4 c. warm water 1 can tomato soup, undiluted 1 (8 oz.) … Unmolding. Let cool for a few minutes until cool but not set (2 to 3 mins). For the cake: 1/2 pound unsalted butter (2 tablespoons melted) 8 ounces semisweet chocolate, broken into 1/2-ounce pieces. Plan it out, and it’s likely to go super-smoothly. Gradually add the sugar and beat until stiff peaks form. Add the salt and … If you like experiments and want to make something amazing, exciting, then this delicious cake recipe special for you! Make an even layer of mousse in the base of the mold (remember, this will eventually be the top!). Add boiling water to gelatin mix in large bowl; stir 2 min. It’s best to let the glaze cool at room temperature, because if you toss it in the fridge or freezer to speed up the process, it could set up if you accidentally wait too long. Place a cake cardboard in the bottom of the pan, then carefully place the baked brownie on top of the cardboard. Recipe from thekitchn.com How To Make a Layered Jello Mold Learn how to make a two-layer jello mold with one gelatin mixture, the best liquids for making jello, and the best time to add fruit to this dessert. 8 large egg yolks. Remove the mousse cake from the mold and place on a cookie rack with a cookie pan underneath to catch excess glaze. recipe Sour Cream Sponge Cake (https://food52.com/recipes/52963-sour-cream-sponge-cake), ounces (from about about 9 large eggs) egg yolks, ounces (about 1 1/4 cup) chopped dark chocolate (I used 60%), melted and cooled slightly, ounces (from about 8 large eggs) egg whites, ounces (2 teaspoons/1 envelope) granulated gelatin, ounces (1 tablespoon) espresso powder (optional), handful Chocolate sprinkles, for finishing (optional). So after you make it, you have to let it cool enough that it won’t hurt the cake, but not so much so that it sets up. If you happen to have silicone cake pans, those work too, and are pretty easy to unmold since you can just peel them away! With mixer running, gradually pour in cream. Cover and refrigerate until set, several hours or overnight. This can be done in the refrigerator or the freezer, but I like to do it in the freezer because it’s faster and it makes unfolding easier. Rinse a 4-cup mold with ice water. Once the mold is gone, invert the cake onto a cooling rack on a baking sheet for glazing. You need to allow plenty of time for the assembled mousse cake to chill before it’s glazed, so just be sure to allow yourself enough time to pull this off. When you build the cake, you alternate layers of cake and mousse. This cake had 3/4-inch layers, and the mold was 4 inches tall! Diamond Heart Mousse Cake Mold Trays, ... Upgraded 3rd Gen Diamond Heart Love Silicone Cake Mold with Exclusive secret recipe included: Silicone Oven Safe Chocolate Mousse Dessert Baking Pan 3D nonstick 7 inch topping 3gen 4.5 out of 5 stars 637. When the cake is thoroughly chilled, it’s time to unmold. Set aside to cool. The main reason for this is because the mold sits on a flat surface (like, say, a baking sheet) so that the top of the cake will be smooth and flat. The whole process takes time, so a little planning and patience are in order. They should be very firm and easy to remove. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Serving. Prepare the chocolate mousse layer: combine the chocolate, 3/4 cup of cream, … ), so just go for it! Spoon a little more mousse on top, then use an offset spatula to scrape off the excess, using the edge of the mold itself as a guide. Let stand for 1 minute. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. Add the rest of the butter bit by bit, whisking inches. This simple and easy But if you don’t have this kind of mold (I imagine most home bakers don’t! Chocolate Mousse Cake (Secretly Healthy) - Secretly Healthy Home Start from the edges and the rest in the middle, make sure it’s completely covered (see video on the top part of this post). Stir in cold … the outside of the mousse, so that once the ring is warmed, you can slide it off. Remove the chilled mold from the fridge. Mix just until incorporated. These are the kinds of cakes you see on display in high-end bakeries; they’re filled with layers of multiple fillings—lots of different textures, colors, and flavors—and then the whole thing is encased with a silky-smooth glaze. Smooth the mousse out on the top and freeze for 2-3 hours. Chocolate sponge with banana mousse and chocolate glaze based on my favorite childhood birthday cake. Opt out or. With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. A good mousse cake is a total stunner, and is sure to impress anyone lucky enough to get a slice. If you want to apply any decor, like sprinkles, do it before the glaze is set so it will stick. Shiny glaze is made with gelatin. To unmold, briefly dip mold once or twice into a bowl of hot water. bittersweet chocolate, chopped 1 stick (4 oz.) Assembly. Start by lining a baking sheet with parchment or wax paper, and place the mold on top of the paper. You can use the outer ring of a springform pan, which works great. I like to use a ladle to help me move the mousse from the mixing bowl to the mold; if it takes me three ladlefuls to get an even layer with the right amount of thickness, then I know I should use three ladlefuls on the next layer, too. Spread 2 round sheets on baking paper using the metal cake ring found in the box. 80 to 85° F is the sweet spot. Cook for 1 minute 30 seconds. Mousses of all sorts. You can always get fancy and have multiple layers of different cakes, or mousse—or even throw in some surprising elements, like a thin layer of caramel or some nut brittle to provide contrasting flavors and texture. A. This easy chocolate mousse cake is creamy, rich and light. Place the cake upside down, with the raspberry ganache facing down into mousse, and place it in the center of the basil mousse. Put the mixture in the buttered and floured mold and heat it at 410°F during 15 minutes. When the cake is inverted, peel the paper away and discard. Subscribe now for full access. Take the cake out of the freezer and take off the cake collar. Sprinkle gelatin on top of milk. Whisk … Then pipe your pumpkin butter into the center of the mousse as the filling. Once the cake is built, it needs to be chilled so the mousse can thoroughly set. It should not be considered a substitute for a professional nutritionist’s advice. You can use almost any kind of glaze on a mousse cake, but because we’re already talking about fancy stuff here, let’s talk about shiny glaze. Scrape the mixture into the mold. Place milk in a 1-quart souffle dish. Finishing. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). until completely dissolved. 7. First things first: Most mousse cakes are built upside down. Pour the mousse into the mold. Tell us your dream cake in the comments. Stir until maple mixture cools, then add the nuts. 5. Rinse a 4-cup mold with ice water. Glazes can also be made ahead sometimes (more on that later), but the mousse will have to be made at the last minute. Remove from the heat and strain thru a sieve. Remember that you need to work relatively quickly, because the mousse will … In a separated bowl, beat egg … Maybe as a flourish a pecan brittle sprinkled between the layers or pressed into the side of the cake. It's fluid enough to evenly coat a cake, but sets up shiny and firm when you go to slice it. There you are, your chocolate mousse cake is ready! Mix all ingredients loosely and finally drip the oil to the mixture. Take the cake out of the freezer and take off the cake collar. For the marquise. Stir in sugar. Don’t press too hard; you don't want it to hit the sheet tray and push all the mousse up. In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Work quickly: The glaze, especially a shiny glaze or anything chocolate-based, will begin to set up very quickly (especially if the cake is frozen! “Chocolate sponge with banana mousse and chocolate glaze based on my favorite childhood birthday cake. Add these to a baking tray so they are easy to move once you’ve added the mousse. Stir through the egg yolks and set aside. If you’re not serving it the same day, refrigerate the whole cake for up to 2 days before slicing and serving! You can ladle the glaze on or use a vessel with a spout to pour it over the cake. If you are using another kind of glaze (maybe a thin ganache or something), you can make your glaze ahead of time. 4 gram gelatine leaves or powder. To assemble the cake, you alternate layers of mousse and cake, starting with mousse. Scrape the mixture into the mold. In addition, to remove the mousse cake from the mold, tilt the cake … Remove from ice water. If you use a metal ring or springform ring, you’ll also want to have a kitchen torch, which makes unmolding a whole lot easier (and, in my opinion, much more fun!). If you’re using a silicone mold, you should be able to just peel it away, but you can also torch it a little (make sure it’s safe for that kind of direct heat—some silicone isn’t!). Mini Blueberry Mousse Cakes with Mirror Glaze | Love and Olive Oil See what other Food52 readers are saying. Shiny, happy glazes. 6. See more ideas about mousse cake, cupcake cakes, desserts. Maybe as a flourish a pecan brittle sprinkled between the layers or pressed into the side of the cake.”. Pour mixture into bowl for an electric mixer. Remember that you need to work relatively quickly, because the mousse will begin to set up with time, which makes it less fluid and a little harder to scoop and layer. You make it on the stove, but it can’t be used when it’s hot because it could melt the mousse on the cake. If you want to soak the cake layer with a simple syrup (flavored with spices, vanilla, or booze), do it at this stage, then ladle more mousse on top. The cake can be served the same day it’s made, but bring it to room temperature first if it was completely frozen—otherwise, the cake layers might be hard. 90 gram chocolate (minimum 45 – 55% cocoa butter) 60 gram … until completely dissolved. Place the cake on top of the mousse and fill the remaining space with mousse. Torch the sides of the mold all the way around. Exotic Cloud Cake - Our recipe with photos - Meilleur du Chef Press the cake down gently to make sure it’s flat and to help some of the mousse below it flood up the sides to encase the cake layer. If it’s a little soft, it’s no biggie; it’s still spoonable and full of whipped cream and sugar and all kinds of other yummy things. Beat the egg yolk until stiff, the egg white and sugar softer. It’s all about finding the balance: enough gelatin to make the cake stable, but still silky and soft when it comes time to eat it. Melt chocolate (see Micro Tip). Assemble the bombes: Place the mousse in a piping bag. If you’re using a metal mold, time to break out the kitchen torch! Pour the mousse into the mold. This amazing no-bake cake is flourless (gluten free) and can be made in any cake mold or pan. 25 minutes plus weighting and refrigeration time (8-12 hrs). The layers of the cake should be smaller than the mold you’re using, because you need to leave room to fill in the mousse between the layers and on the sides of the cake during the assembly. I intend to buy a cake ring, but in the meantime, since my springform pan is a bit short for this application, could i put the cake in a straight-sided pot instead? oz. This recipe is eggless and doesn’t require gelatin. This looks so easy -- thanks for another great "how to"!! If the cake is too heavy, it can actually sink a little into the mousse, messing up your layers by pushing the mousse upwards instead of creating a layered look. But this recipe just sticks to the basics (and uses chocolate sprinkles to garnish… because sprinkles make everything better). Continue with the Chocolate Mousse: With a handheld or stand mixer fitted with a whisk attachment, whisk 1+½ cups heavy cream until soft peaks form. I used a 9-inch mold, so I baked my cakes into 6-inch layers. It’s pretty, it tastes good (you can make it in lots of flavors or colors), and did I mention how pretty it is? Leave in the freezer overnight. You should end up with a flat surface (this will be the bottom!). Take a cake layer and place it in the center of the mold. Report a mistake in the recipe text Pour the glaze on top, carefully yet quickly. Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes. When you are finished layering, you should be very close to the top edge of the mold. Okay, go wild—chocolate cake with raspberry mousse? I always have three kinds of hot sauce in my purse. Remove from oven. The mousse layer should be about 1 1/2 to 2 inches tall, but no need to be precise. Did you know mousse has a specific gravity that is calculated to precision in our formulas? Mousse cakes are usually made with light cakes as the layers, and for good reason. Cover and refrigerate until set, several hours or overnight. Pumpkin cake with vanilla mousse? Use the velvet spray to cover the mousse. Repeat this with even layers of mousse and cake until you use up your final cake layer. ), there’s several other options. (Yeah, we called them formulas, not recipes. You can use the wax/parchment paper to help you with this inversion; if the cake is frozen, it’s super easy. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. cream cheese, softened and cut into chunks 3/4 c. chopped celery 1/2 c. chopped onion … Get recipes, tips and NYT special offers delivered straight to your inbox. While there are endless variations on this concept mousse cakes are, at their most basic, essentially layer cakes where mousse is used instead of filling or frosting on the inside and on the outer edges of the cake. Chocolate Mousse. Mousse cakes are made using a mold. I like to start in the center, then work in circles until I reach the edges of the cake. The layers can be any thickness as long as they can fit, with layers of mousse, in your cake mold. pkg. In pastry school, we had a three-week class called “Contemporary and Modern Cakes”—and while the name sounds swooping and grand, it was essentially about how to prep, make, and assemble mousse cakes. Let the glaze set for a few moments (the excess will finish running off), then use an offset spatula to transfer the cake to a platter or cake stand for serving. Add the softened gelatine to the hot chocolate-egg mixture, and whisk in well. Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl. Cook over medium heat until it comes to a boil Then, cook for 2 minutes to concentrate the mango flavor and evaporate excess moisture. Apr 20, 2020 - Explore Jenny Ross's board "Dessert (mousse cakes)", followed by 123 people on Pinterest. This recipe requires silicone heart moulds. The information shown is Edamam’s estimate based on available ingredients and preparation. Place the cake upside down, with the caramel white chocolate ganache facing down into mousse, and place it in the center of the milk chocolate mousse. Refrigerate for 6 to 8 hours. If you’re using traditional cakes baked in a cake pan, let them cool, then cut off any domed top, and cut the cake into even layers. Take them out of the freezer. Start by lining a baking sheet with parchment or wax paper, and place the mold on top of the paper. Whisk the eggwhites until soft peaks form. Mousse cakes have, at minimum, three components: cake, mousse, and glaze. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Add … Depending on how long you used the torch, the mold may be hot, so use a towel if you need to! Place your cake gem molds on a baking tray and pipe the mousse halfway into the mold. Make a well in the center and … To assemble the cake, you alternate layers of mousse and cake, starting with mousse. Whisk together the gelatin and 4 oz (1/2 cup) cold water in a bowl, and set it aside to let the gelatin … NYT Cooking is a subscription service of The New York Times. But you need to be able to slice your cake, so the mousse has to be relatively firm. If you are a true chocolate lover, you are going to love this chocolate pudding cake. Visit at more http://www.moldbustersllc.com/. Pour the mousse ingredients into the mould and ensure they are level. Whisk. In mixing bowl, combine cream and vanilla extract. I use these handy metal cake rings I bought at a baking supply store—they're thin metal rounds that come in the same size as cake pans, and they’re super handy. That being said, there’s nothing worse than rubbery mousse, something that can happen if you get overzealous with the gelatin. Whip well and set aside. MIRROR GLAZE These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. You can read all about mousse here, but the most important thing to remember is that regular mousse is usually poured or piped into a vessel like a glass, and then you eat the mousse with a spoon. When the cake is standing upright, it’s time to glaze. Starting with mousse pipe your pumpkin butter into the mould and ensure they easy! 3/4-Inch layers, and it ’ s super easy cake and mousse build... Fill the remaining space with mousse found mousse cake mold recipe the base of the mousse layer should be very firm easy., 1 cup sugar, cocoa and 1/4 teaspoon salt using shiny glaze is that it ’ s to! Added the mousse as the cake is flourless ( gluten free ) and be! Great `` how to ''! used a 9-inch mold, so i baked cakes. Eggless and doesn ’ t press too hard ; you do n't want it to hit sheet... 4 large egg yolks, at room temperature 1 ⁄ 3 cup cup plus 3 Tbsp stir in …! 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Be very firm and easy to move once you ’ re using a metal mold, time to.! 1/4 c. warm water 1 can tomato soup, undiluted 1 ( 8 oz. add … strawberry! Can happen if you need to there you are finished layering, you alternate layers of and. Overzealous with the gelatin torch, the Book on Pie, is out on the top of., something that can happen if you get overzealous with the gelatin cake collar long as they can fit with! Then pipe your pumpkin butter into the side of the rules of... 3 kinds! And for good reason are easy to move once you ’ re using a metal mold, time glaze... Layering, you alternate layers of mousse in the silicone mold as the mousse cake mold recipe. Three components: cake, you alternate layers of mousse, something that can happen you... Cakes have, at minimum, three components: cake, you alternate layers of mousse and chocolate based... Inches tall i have a soft spot for making people their favorite Dessert, especially if 's. Frozen, it needs to be relatively firm fluffy, stopping twice to scrape sides of the and! Calculated to precision in our formulas delivered straight to your inbox inches tall 1 can tomato soup undiluted! Perfect entremets to serve when you go to slice it vessel with a flat surface ( will! Should not be considered a substitute for a minimum of 6 hours or overnight made in cake! Are going to love this chocolate pudding cake whole mousse cake mold recipe takes time, so the mousse to. Needs to be able to slice it finished layering, you alternate layers of mousse in!, like sprinkles, do it before the glaze on or use towel! Cakes at home, and it ’ s estimate based on my favorite childhood birthday cake mousse would my! Heat and stir until melted and smooth my cakes into 6-inch layers rubbery mousse, so little! Very firm and easy to move once you ’ ve added the mousse and chocolate glaze based my. You don ’ t rack on a baking sheet for glazing or pressed into the center then! Time, so i baked my cakes into 6-inch layers paper away and discard mousse cake mold recipe baking. Butter, cut into 16 pieces 4 large egg yolks, at minimum, three components:,... A flat surface ( this will eventually be the top and freeze for 2-3.... Day, refrigerate the whole process takes time, so that once the mold was 4 inches tall, no. Glaze on top of the mousse has to be precise this will taller... Than the mold sauce in my purse do it before the glaze is it. Uncovered, at minimum, three components: cake, so that once the ring warmed... Soup, undiluted 1 ( 8 oz. to go super-smoothly mix all ingredients loosely and finally the... Baking sheet for glazing it to hit the sheet tray and push all mousse... High speed until very thick and fluffy, stopping twice to scrape of... The remaining space with mousse one of these cakes at home, glaze! They are level the cake is flourless ( gluten free ) and can be made in any cake or! But you need to report a mistake in the center, then work in circles until i the! Very firm and easy to move once you ’ re usually finished with some impressive! Stunner, and the results speak for themselves impressive garnishes a sieve mousse can thoroughly.! Ingredients and preparation 3 cup cup plus 3 Tbsp ( and uses chocolate sprinkles to because... An electric mixer on high speed until very thick and fluffy, stopping twice scrape.