Actually, I was ‘experimenting” with vegetarian mirror glaze today. Previously, I made a mirror glaze that was too rubbery so I thought I would give it another try. Anyway, I wanted to try making some chocolate mousse domes. The recipe I found for the domes was good. It uses Agar Agar rather than gelatin sheets so it remained vegetarian.
As I only needed six shortbread cookies for the bases of the domes, I decided to make a few (24) shortbread cookies with the balance of the recipe. And, as long as I was also using chocolate for the domes I figured I might as well dip one side of the cookie to make a nice chocolate crescent accent
To make the domes, I filled my 2.5” diameter silicone mold with mousse to within 1/4” of the top. This provided room to fit a 2.5” trimmed cookie in the base. As the cookies spread a little while baking, the thinnest were trimmed with a cutter and placed on the still soft mousse, then put in the freezer until solid.
Even the thinnest shortbread cookies were too thick (about 1/4”.) The problem is the unbaked cookies are too fragile to move if they are any thinner. Next time I will roll the dough out thinner on the cookie sheet then remove the excess from between the round cookies. Wish me luck.
The results were promising. The glaze was too thick to pour. Spreading the glaze ruins the effect of a smooth. Coating. I found another recipe for the glaze, but using gelatin sheets. I will substitute Agar powder using one third the amount of Agar to gelatin. The ratio of cocoa powder to liquids seems right to allow it to pour. Time will tell.
Chocolate Mouse Domes with Agar Agar
• 60 g Dark Chocolate (melted)
• 50 ml (1/4 cup) Heavy Cream
• 175 ml (3/4 cup) Whipping Cream ( whipped into soft Peaks)
• 1 tbl Agar Agar
• 6 short bread biscuits
- Add Agar Agar to heavy cream and bring to a boil. Remove from heat and add chocolate
- Let rest for five minutes, then mix chocolate and heavy cream into a smooth mixture.
- Fold in Whipped Cream to the above mixture
- Pour the mousse mixture into semi dome silicone molds or any medium sized round bowls.
- Place one biscuit over each dome
- Freeze the mousse until solid.
White Chocolate Glaze
• 50 g White Chocolate
• 50 ml Heavy Cream
• 2 tsp Agar Agar
• 1 tbl Butter
- Mix in the above mixture and bring it to boil once.
- Mix everything into homogenous smooth glaze.
- Sieve it once
Dark Chocolate Glaze – Option 2 (not yet used)
• 206g, or 1 cup sugar
• 142g, or 1⁄2 cup, plus 11⁄2 tbsp heavy cream
• 1 ½ tsp Agar Powder (originally 12g, or 4 tsp gelatin, powdered)
• 60g, or 1⁄4 cup water, cold
• 148g, or 2/3 cups water, room temperature
• 71g, or 1⁄2 cup, plus 5 tsp cocoa powder
- In a medium pot, bring sugar and heavy cream to a boil over medium heat, stirring until the sugar dissolves.
- Add the Agar powder and heat while stirring until mixture starts to thicken (1-2 min, medium low heat.)
- In a bowl, combine the 148g (2/3 cups) room temperature water with the cocoa powder, stirring with a spatula until it becomes a uniform paste.
- Stir cream-sugar-Agar mixture into cocoa powder paste until combined.
- Remove the pot from the heat, and strain the glaze mixture through a mesh strainer over a heatproof bowl to remove any clumps of undissolved cocoa powder.
- Emulsify the mixture with a hand blender (immersion blender) to remove any lumps, until smooth.
- Cover and chill in the fridge overnight to set, until ready to use. Should be 90 deg to pour.
- Store in the fridge in an airtight container for up to 1 week.
OPTION PUBLISHED WITH THIS RECIPE
• 50 ml Water
• 50 ml Heavy Cream
• 50 ml Sugar
• 80 gm Cocoa Powder
• 2 tsp Agar Agar
- Bring all the ingredients to boil in a medium saucepan.
- Whisk to cool to room temperature
- Sieve once to remove lumps
ASSEMBLING AND DECORATION:
- After 8 hours remove mousse from freezer and remove from the moulds
- Place mousse domes on cooling rack.
- Pour Dark Chocolate or White Chocolate Glaze over the dome and place the dome in freezer for 5 mins.
- I sprinkled some freeze dried raspberry powder on the domes to add a little bitterness to the sweetness of the mouse and glaze.