Glazed Chocolate Mousse Dome with Raspberry Sauce Pipette by Cupcake Savvy's Kitchen

[@CupcakeSavvysKitchen]

Written recipe: cupcakesavvyskitchen.com/chocolate-mousse-domes/

[@saracastillo1892]

Beautiful mousse! easy and elegant can't wait to try! thanks!

[@CupcakeSavvysKitchen]

+Sara Castillo Thanks Sara! I would love to see a pic of your creation. Thanks for watching :-)

[@rjn5579]

For those in the US: Mousse: 200g chocolate = 1-1/4 cups 100ml cream = 3-1/2 oz. 500ml cream = 2 cups Glaze: 200ml cream = 7 oz. 300g chocolate = 1-3/4 cups 40g butter = 3 tbsp

[@reneejordan2626]

This looks so yummy and easy to do!! I thought it would be more complicated......thanks for sharing.

[@CupcakeSavvysKitchen]

+Renee Jordan Thanks Renee, it is soooo easy to make and I love the fact the Mousse can be made ahead and frozen! :-)

[@vipulsgourmet]

I feel blessed that KZbin recommended me this channel 💞

[@chanchan-82]

I love this. Thx❤️

[@dzdz89]

thank you

[@CupcakeSavvysKitchen]

You're welcome :-)

[@Birdlovers1974]

wow.....very nice n easily explained

[@CupcakeSavvysKitchen]

Thank you :-)

[@itsabakerslife8809]

Wow! That looks like a whole lot of deliciousness 😍

[@CupcakeSavvysKitchen]

+It's a Bakers Life It tasted awesome! Thanks for watching :-)

[@neelamjain7908]

less ingredients..gr8 job ty for sharing

[@CupcakeSavvysKitchen]

You're welcome :-)

[@nusratsaeedkapadia8986]

Awesome work !! Can you tell me where can we get those mould??!!

[@sg30008]

Hi! Just wondering..what chocolate melts r u using ? Thanx..

[@CupcakeSavvysKitchen]

I use Nestle.

[@GabriellaLascano]

U deserve more followers!!!

[@CupcakeSavvysKitchen]

+GabriellaGlamour Thank you! I'm working hard in it :-) Thanks for watching.

[@dianarothenberg]

I made it twice 3x bigger for birthday. Thanks you so much.

[@CupcakeSavvysKitchen]

Diana Rothenberg fabulous!

[@sharlizedsouza3307]

Diana Rothenberg did it turn out well?

[@dianarothenberg]

Yes really good.:) Everyone loved it. :)

[@dianarothenberg]

Just make sure if you make big one don't over do with chocolate on top ,or its going to be hard to cut . I made this mistake did too much chocolate on top lol

[@bennyleong9520]

Hey love your work Ive watched all your videos now keep up the great work. Your videos are so great when learning new techniques. Also started ordering all the tools required so I can replicate your amazing desserts :)

[@CupcakeSavvysKitchen]

That's fabulous Benny! Welcome to my little community and good luck with your baking :-)

[@nanawoweria4069]

that is as a decorated as a teknologikal art . and mnya mnya . ძაან საყვარლობაა .

[@CupcakeSavvysKitchen]

მადლობა :-)

[@natalieblackburn409]

Does this transport well? Trying to make something similar for a dinner party of 15

[@CupcakeSavvysKitchen]

It needs to be kept very cold and refrigerated on arrival.

[@manishakunwar9495]

Super

[@CupcakeSavvysKitchen]

Thank you :-)

[@cathlayana2427]

Hi, can i add gelatine powder to stabiles mousse mixture? Was thinking to use this mousse to frost on cake layer? Hope to get ur reply! Thank you!

[@CupcakeSavvysKitchen]

Yes, you can add gelatine to stabilize but it would be better used to layer the cake rather than frost it :-)

[@cathlayana2427]

Cupcake Savvy's Kitchen Thank you so much for your prompt reply, what i meant is i want to use it for layer my cake & coating my cake with the mousse. How much do i need to add the gelatine? Thank you xo

[@ounssaelahrach8714]

Cath Layana how add gélatine?

[@agneagne7639]

How long before eating do I take out of fridge

[@LawunmiDavies]

I’m a bit confused with the heavy cream measurements. When you say add the remaining 500ml is that 400ml cause I used 100ml to melt the chocolate? Or is it an additional 500ml to whip into a mousse?

[@CupcakeSavvysKitchen]

Use 600mL in total which is divided into 100mL plus 500mL. The fist 100mL is used to make the base mix for teh mousse which is then added to the final 500mL to make the mousse. (600mL in total).

[@phoebedong4466]

Thanks for the video. But I want to know do I need to use the gelatin to make the glaze?

[@CupcakeSavvysKitchen]

Not for this one :-)

[@babe2117]

Where did you buy the form where you freeze the choco mousse

[@CupcakeSavvysKitchen]

amzn.to/3djkzTp

[@ladymetalcreations1684]

Can the remaining cream be right out of the fridge? Love your videos!!

[@CupcakeSavvysKitchen]

I like to serve this one chilled and I also keep left overs chilled otherwise they will soften and lose their shape.

[@catelijnvandoorn1280]

Hi! I made the mousse today and it turned grainy, as if the chocolate seized :( should I cool the ganache in the fridge next time? So the ganache and cream are the same temperature? Thank you!

[@CupcakeSavvysKitchen]

Yes, the ganache definitely needs to be cooled down to at least room temperature. I hope it works out for you next time :-)

[@makikad4855]

I can replace Thickened Cream with Whipping Cream ??? thanks about video

[@CupcakeSavvysKitchen]

Yes, we call it thickened cream in Australia ;-)

[@sarahahmad6650]

Can i use milk chocolate in the mousse instead of dark?

[@CupcakeSavvysKitchen]

Yes you can :-)

[@rayanemansour5010]

hello, I like what you are doing, I just have one question please, can I used whipping cream instead of the thickened cream you're using? I get lost a lot in the names, are they the same or what? I need this as soon as possible please, and thank you

[@CupcakeSavvysKitchen]

They are the same. We call it Thickened Cream in Australia which is the same as Whipping Cream or Double Cream :-)

[@rayanemansour5010]

oh okay thank you so much, you're the best :)

[@christianityanswered2953]

hello!what is thickened cream ?? is it heavy whipping cream or whipping cream?

[@CupcakeSavvysKitchen]

Emleila Emleila heavy whipping cream.

[@halah1170]

Wow

[@CupcakeSavvysKitchen]

Thank you! :-)

[@usharathore3498]

Cupcake Savvy's Kitchen .

[@sumathisanthoshi7774]

Cupcake Savvy's Kitchen where do we get the thickend cream?🍩🍨🍧🍦☕🍮

[@ezdeharaldresy7682]

If iwant add gelatine to this mousse how many grams i can add ?

[@CupcakeSavvysKitchen]

1 Teaspoon is plenty.

[@thaoxuan7806]

wow

[@CupcakeSavvysKitchen]

+Thao Xuan Thank you :-)

[@GraceMCovey]

Yum...

[@CupcakeSavvysKitchen]

Thank you :-)

[@GraceMCovey]

Cupcake Savvy's Kitchen My mouth was watering!

[@Lenore1203]

Wow, looks amazing :-)

[@CupcakeSavvysKitchen]

+Lenore1203 Thank you and thanks for watching! :-)

[@thanhphuong4395]

can i use whipping cream instead?

[@CupcakeSavvysKitchen]

Yes, definitely :-)

[@thanhphuong4395]

Thanks i loves your vieos so much. They are simple, easy to make and so tasty

[@CupcakeSavvysKitchen]

Thank you! :-)

[@komaljaiswal8657]

new subscriber...all the videos are incredible..and in this till the end I was waiting for gold dust and yes it came..time to order some golden dust 😂

[@CupcakeSavvysKitchen]

How fabulous! Welcome! :-)

[@johnslife4441]

What do you mean by thickened cream? Whipped cream?

[@CupcakeSavvysKitchen]

john's life that’s what we call Whipping Cream here in Australia:-)

[@mamabearcher2685]

Ohhhh Very Pretty!!!!!!! ♡♡♡♡♡♡♡♡♡♡♡♡♡

[@CupcakeSavvysKitchen]

+Cherokee Miller Thank you! :-)

[@حبللايجار-ذ6ض]

مرحبا كيفية رائعة شكرا كم يمكن الاحتفاظ بها في الثلاجة

[@CupcakeSavvysKitchen]

من أنت كثيرا. نعم، يمكنك تذويبها في الثلاجة قبل أن تكون جاهزة لتناول الطعام

[@danaismaeel9477]

Cupcake Savvy's Kitchen wow u can speak Arabic !!!! wonderful

[@CupcakeSavvysKitchen]

I use Google Translate ;-)

[@CupcakeSavvysKitchen]

يمكن الاحتفاظ بها في الثلاجة لمدة يومين

[@danaismaeel9477]

Cupcake Savvy's Kitchen her questions was :can I keep it in the frig?

[@hanaabasaad6008]

What kind of chocolate is preferred to use

[@CupcakeSavvysKitchen]

I normally use the Nestle Bakers Melts in the Dark Chocolate. :-)

[@hanaabasaad6008]

i use compound chocolate and some time dark chocolate that has 60% of coco

[@CupcakeSavvysKitchen]

Either one will work fine :-)

[@hanaabasaad6008]

thank you

[@ghniki2638]

what is the brand of that mold?

[@CupcakeSavvysKitchen]

It's juts a generic brand. If you search for Silicone Dome Mould you should find plenty :-)

[@costaricap7122]

How long it can stay out of the fridge? Thanks:)

[@CupcakeSavvysKitchen]

Once it has been glazed, you can place it in the fridge to defrost for approximately 2 hours. You can leave it in the fridge till you are ready to serve. It can stay out of the fridge for around and hour but it will need to be less than that on a hot day because of the cream and food safely issues. Thanks for watching :-)

[@katherinepike9926]

Do you have the recipe instructions written out anywhere?

[@CupcakeSavvysKitchen]

Unfortunately not at this stage. You can find the full list of ingredient below the video in the Description Box. Click to expand and scroll down.

[@Marcellos370]

Were can I buy the raspberry stick?

[@CupcakeSavvysKitchen]

The stick is a Food Pipette. I got mine off EBay. :-)

[@Marcellos370]

I just placed the order.

[@CupcakeSavvysKitchen]

Good luck with the recipe :-)

[@shannyfbaby2010]

What that red mold called you put mousse in to set?

[@CupcakeSavvysKitchen]

It's a Silicone Dome Mould :-)

[@michaela3772]

Hello! When making the ganache, your recipe first calls for adding just boiled heavy cream to the chocolate to melt it. However, heavy cream has a boiling point a bit higher than water (about 212 degrees F/100 degrees C) and dark chocolate has a melting point between 86 and 90 deg F(30-32 deg C). Won't that hot cream seize the chocolate?

[@michaela3772]

Nope, I just tried it... it didn't seize. :) I thought that the hot cream would scorch the chocolate, but perhaps it's because the ratio of cream to chocolate is small in comparison.

[@CupcakeSavvysKitchen]

I'm so pleased it worked for you. The cream won't seize because of the proportion as you mentioned. Also cream is less likely to seize than water. I've haven't have a disaster yet...fingers crosses! :-)

[@michaela3772]

Good morning! I would like to glaze the frozen mousse desserts separately on different days this week. Can I make the full batch of ganache glaze and use it throughout the week? If so, do I just refrigerate the glaze and then reheat it to 32 deg c(89 deg F) before applying? Will this degrade the quality of my glaze? Or should I just make smaller quantities of the glaze that I will use for that specific day? Thanks so much!

[@CupcakeSavvysKitchen]

You can make the full batch then refrigerate in smaller quantities and only reheat what you require. Very small bursts in the microwave. Good luck! :-)

[@michaela3772]

Perfect idea... thanks!!

[@aaliyahgermano5617]

Say the ganache is warm while you put it in with the cream, what would happen?

[@CupcakeSavvysKitchen]

It will take longer to whip and so it may split or curdle.

[@aaliyahgermano5617]

Thank you❤️

[@vonnierahendra4405]

I need help I use ur recipe for the choclate mousse but somehow when I took it out from the mould some of the part of the mouse Stick on the side of the mould ... what happen? is it because of the gelatine. the mouse didn't come out clear from the mould... hope u understand. need help thank you.

[@CupcakeSavvysKitchen]

Is the mould silicone? Did you freeze overnight (longer is better)? Maybe they were not frozen hard enough. Next time you make them, it might be a good idea to freeze for a couple of days. They need to be unmoulded as soon as you take them out of the freezer or they will begin to defrost and will be difficult to remove. I hope this helps :-)

[@vonnierahendra4405]

+Cupcake Savvy's Kitchen that k u so much for replying dear. yes I did freeze my first batch for at least 3 days before unmould them. but still there's a bit Stick to the mould. so it's not completely smooth like yours. I did use a mould like yours and my others mould are from silkomat (the white color could) but still when I took them out of the mould some Stick it freeze perfectly but the mould it's not perfectly clean because some of the mousse were Stick to it...😢 because I saw yours in every video it's so clean and smooth... please help thank u so much

[@CupcakeSavvysKitchen]

The only other thing I can think of is that the moulds may have had some residue left on them from the last time you used them and the mousse has stuck to those parts. This particular recipe does not use gelatine as you have mentioned.

[@vonnierahendra4405]

+Cupcake Savvy's Kitchen I use gelatine for other recipes of yours...I use mine at first time I got it but it still stuck it didn't come out clean out of the mould.... I will try again....I have tried make the cheesecake one also Stick a bit on mould si it didn't came out perfect clear like yours...wish I could send u some pics so u know what happen to mine... thank u so much for replying

[@CupcakeSavvysKitchen]

Yes, please send pictures. You can send them to me using Facebook messaging. My Facebook page is at facebook.com/CupcakeSavvy/

[@MathsWithJacob]

Your followers are so lucky

[@CupcakeSavvysKitchen]

+Maths With Jacob I'm the lucky one to have them :-)

[@رماسرموسه]

ممكن المكونات بلغه العربيه

[@luizagrigoryan6429]

My mousse was darker is it ok?

[@CupcakeSavvysKitchen]

No problem! It will tend to lighten up the more you mix it but don't take it too much past the consistency shown in the video. It will still be delicious! I would really love to see a pic on my Facebook page of the final result :-)

[@warsmith1294]

Who else came looking for comments talking about the raspberry pipette, or was that just me

[@shynipradeep6172]

how many people can this recipe serve?😊😊😊i just wanted to know...

[@CupcakeSavvysKitchen]

From memory you will get around 6 - 7 domes :-)

[@amywho2010]

2:37 make glaze

[@noahwheels2992]

My chocolate glaze started to harden after the 1st dome

[@CupcakeSavvysKitchen]

Maybe use it when it is a bit more liquid and warmish...it will cool down as it hits the frozen dome...don't use it hot but warm is ok.

[@minakane797]

Do you serve the dome right away after the glaze is set? Or you wait till the mousse is thawed and become mousse again? But for how long? Thaw in room temp Orin fridge please?

[@CupcakeSavvysKitchen]

@@minakane797 Thaw in the fridge about 1-2 hours until it is no longer frozen.

[@johanaoteromeneses1567]

please activate subtitle in Spanish

[@CupcakeSavvysKitchen]

If I could i would. Unfortunately the text needs to be written out separately and translated for each individual video and it is a very long process. I do all the filming, editing, uploading, replying to comments add social media all by myself so unfortunately there is no time :-( You can use Google Translate to translate any information provided in the Description Box.

[@chandlerswife7183]

I think I mixed my mouse too long and it turned into butter😑

[@CupcakeSavvysKitchen]

That's wayyy to long :-) It only needs to be mixed till it start to thicken ;-)

[@chandlerswife7183]

Cupcake Savvy's Kitchen I'm not sure haha it was all crumbly like when you put water in chocolate and it starts to seize it looked alot like that.

[@CupcakeSavvysKitchen]

It sounds like your Ganache was too hot and it may have seized when you put it in the cream. It only needs to be mixed for around a minute. :-)

[@SS-sc6gf]

Is mousse overrated

[@CupcakeSavvysKitchen]

I don't think so....it's my all time fave dessert!