Mango chocolate mousse cupcake

Name: Mango chocolate mousse cupcake
Total time: 3300 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1/3 cup mango juice; 1 tbsp sugar; 2 tbsp cream; 1 tsp milkmaid; 1/2 tsp agar agar power; 1 tbsp Mango juice; 2 tbsp Mango peel and chopped; 1/3 cup sugar; 3/4 cup all purpose flour; 1 tbsp melted butter; 1/2 cup Mango pulp; 1 tsp condensed milk; 1 tsp vanila extract; 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp vinegar; 1 cup dark chocolate; 1/2 cup whipping cream; 2/3 cup chilled whipping cream; 1 tsp agar agar; 1 tbsp cold water; 1 cup white chocolate cut small pieces; 1/3 cup water; 3/4 cup condensed milk; 1 tsp vanila extract; 1 tsp agar agar power; 1/4 cup cold water mango puri for mirror glaze

Diksha Singh @cook_17769398

Mumbai

#goldenapron3
#week2
#worldwide
# post2

I m making Mango chocolate mousse with mirror glaze.it is a very tasteful and delicious dessert.

#goldenapron3
#week2
#worldwide
# post2

I m making Mango chocolate mousse with mirror glaze.it is a very tasteful and delicious dessert.

Diksha Singh @cook_17769398

Mumbai

#goldenapron3
#week2
#worldwide
# post2

I m making Mango chocolate mousse with mirror glaze.it is a very tasteful and delicious dessert.

#goldenapron3
#week2
#worldwide
# post2

I m making Mango chocolate mousse with mirror glaze.it is a very tasteful and delicious dessert.

Saved

Ingredients

55 mintue

3-4 servings

Mango ball
1/3 cupmango juice
1 tbspsugar
2 tbspcream
1 tspmilkmaid
1/2 tspagar agar power
1 tbspMango juice
2 tbspMango peel and chopped
Mango cake
1/3 cupsugar
3/4 cupall purpose flour
1 tbspmelted butter
1/2 cupMango pulp
1 tspcondensed milk
1 tspvanila extract
1/2 tspbaking soda
1 tspbaking powder
1 tspvinegar
Chocolate mousse
1 cupdark chocolate
1/2 cupwhipping cream
2/3 cupchilled whipping cream
1 tspagar agar
1 tbspcold water
Mirror glaze
1 cupwhite chocolate cut small pieces
1/3 cupwater
3/4 cupcondensed milk
1 tspvanila extract
1 tspagar agar power
1/4 cupcold water mango puri for mirror glaze

Saved

Steps

55 mintue

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.
7

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.
8

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.
9

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.
10

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.
11

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.
12

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
13

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

Saved

Cooksnaps

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Diksha Singh @cook_17769398

on January 30, 2020 12:49

Mumbai

I want to tell you about one of my favourite work which is cooking. I love to cook homemade meals, because they are healthy, less fattening and nutritious to eat.Cooking to me is also an enjoyable thing to do as well as it being a special hobby.I encourage people to take this opportunity to make healthy cooking a part of their everyday lifestyle.