Description
Galaxy mirror glaze cakes are all the rage, and they’re super fun to make for an audience. The chocolate mousse domes need to freeze for at least 4 hours, but the glaze can be applied in advance or just before serving.
Recipe for a large 9-inch cake are also available (click on the link to my blog post).
Ingredients
- FOR THE FROZEN MOUSSE CAKES:
- 2-⅓ cups Heavy Cream, Divided
- 2 cups High Quality Chopped Chocolate (350g)
- FOR THE GALAXY MIRROR GLAZE:
- 1 Tablespoon Unflavored Granulated Gelatin
- ½ cups Water, Divided
- ½ leaves Light Corn Syrup
- 10 Tablespoons Superfine Sugar
- ⅓ cups Sweetened, Condensed Milk
- 5-⅓ ounces, weight High Quality Chopped White Chocolate (about 1/2 Cup Plus 6 Tablespoons)
- White Gel Food Coloring
- Assorted Gel Food Colors
- Edible Glitter
Preparation
For the frozen mousse cakes:
Place chocolate in a large mixing bowl. Heat 1 1/3 cups heavy cream in the microwave or on the stovetop until it starts to boil, then pour over chocolate and rest for 2 minutes. Gently whisk to combine fully and allow to cool completely.
In a medium mixing bowl, beat remaining 1 cup heavy cream until soft peaks form. Fold into chocolate mixture until no streaks of cream remain. Pour into mold(s) and freeze for at least 4 hours of until frozen solid.
For the galaxy mirror glaze:
In a small bowl, use a fork to combine gelatin and 1/4 cup water (be sure no dry clumps remain); set aside for 10 minutes to allow the gelatin to bloom (hydrate).
In a heavy-bottom saucepan over medium-high heat, combine corn syrup, sugar and remaining 1/4 cup water, stirring until sugar dissolves. Bring to 217ºF.
Remove saucepan from heat and add bloomed gelatin. Stir until gelatin melts and no granules remain. Add sweetened condensed milk and stir to combine.
Pour mixture over white chocolate and rest for several minutes. Gently whisk until all the white chocolate melts and mixture is fully incorporated, being careful to not incorporate air bubbles. Use a stick blender to blend for 1–2 minutes to make the mixture completely smooth.
Add white gel coloring to make the mixture white instead of yellowish, then divide into individual containers and color with additional gel coloring as desired. Allow glaze to between 85 and 95ºF, then pour over unmolded frozen mousse cakes. Sprinkle with edible glitter and serve.
Leftover glaze can be refrigerated for several days—just reheat gently in the microwave, using 10–15 second intervals, stirring each time, until temperature it reaches the proper pouring temperature.
