Walnut Caramel Mousse Cakes | Mousse Domes with Caramelized Walnuts and Caramel Mirror Glaze

Walnut Caramel Mousse Cakes | Mousse Domes with Caramelized Walnuts and Caramel Mirror Glaze.
This is one of the most delicious forms of caramel and walnut desserts ever! It consists of a delicious chocolate sheet cake as a base, a delicious and creamy mascarpone cheese mousse with an insert of caramelized walnuts in a nougat like consistency, all topped with a beautiful and tasty caramel glaze! The mascarpone mousse is without eggs and easy to make. You can bake this walnuts caramel dessert either in a single dome or a family-sized one cake shape, a caramel walnut entremet! Happy Baking!
Recipe for 12 domes or 20 cm (8 inches) diameter round cake pan
Equipment used:
Silicone Dome Molds: amzn.to/2A8qknp
Food thermometer: amzn.to/2YJorb0
Molds for the inserts: amzn.to/2W8UQ9g
Kitchen Scale: amzn.to/2WH9uVz
Chocolate Sponge Sheet Cake:
4 Eggs
100g Sugar
1 tsp Vanilla Sugar
100g Flour
15g Cocoa Powder
2 Tbsp Warm Water
1/2 tsp baking powder
Caramelized Walnuts:
2 Egg Yolks
45g Sugar (for mixing with the yolks) | 3 tbsp
70g Walnuts | 2/3 Cup
70g Sugar (for the caramel) | 1/3 cup
15ml Water | 1tbsp
70g Butter | 5 tbsp
Pinch of Salt
Mascarpone Mousse:
330g Mascarpone | 10 Oz
50g Icing Sugar | 1/2 cup
230g Whipping Cream | 1 cup
2 Gelatin Sheets or 10g | 1tbsp blooms with 40 ml water
100ml Milk | 1/3 cup + 1 tbsp
20g Caramel sauce or dulce de lece or 4g (2tsp) instant coffee
1 tsp Vanilla Extract
Caramel Mirror Glaze:
300g Heavy Cream | 1 1/4 cup
350g Sugar | 1 3/4 cup
350g water | 1 1/2 cup
24g Corn Starch | 2 1/2 tbsp
8 Gelatine Sheets or 12g | 4tbsp Blooms dissolved in 1/3 cup cold water
Syrup for soaking the sheet Cake:
Boil equal amounts of sugar and water for about 5 minutes.

[@CookingFantasies]

Hello everyone! The recipe in the description box was not complete, I have forgot to write how much milk you need for the mousse but I corrected it now! I apologize about that! Happy Baking everyone 💕

[@dahmanikhadidja955]

Bonsoir, en ce qui concenre la quantité de lait elle est toujours pas apparente sur la barre de description est-ce possible de connaître la quantité de lait svp ? Merci pour vos efforts

[@khaledmohamed7937]

Can I use ready-made caramel sauce to make the glaze layer and in Carmel zed walnut ?

[@deannajohnson3933]

I love this so much. This looks amazing and delicious!!

[@cookingwithglen152]

Now this is my kind of dessert!! I love cheesecake and caramel!! What a great recipe!!

[@CookingFantasies]

thank you! ❤

[@RickiO1987]

I love how organized you are and how organized your videos are. You give us plenty of info we need, so the less we need to ask. I just decided a couple days ago I want to experiment and start making mousse cakes! You are very inspirational and will def be a huge help on my Mousse Cake Journey 🙂

[@amychoate286]

and thank you for the great video tutorial! I can't wait for my molds to come in, you explain the steps very well.

[@CookingFantasies]

thank you very much! I hope they turned out nice, I will be sharing more recipes withe using these beautiful nolds because they are really cute! Thanks again for the nice comment 😘😍

[@ChooseVicky]

I will definitely try to do this !!! Thanks for your wonderful recipes!!! Ps I love the editing!!

[@CookingFantasies]

Thank you so much @ChooseVicky!! 😘😘😘

[@lisaflower5994]

Caramel and walnuts! Thankyou so much for sharing this recipe, I am excited to make and share it with friends tomorrow!

[@CookingFantasies]

Hi I hope you enjoyed it! How did they turn out? Thank you 🙏

[@kikilm608]

I ve watched it over and over again . I can't get enough of it .such an amizing recipe

[@CookingFantasies]

thank you dear ! I am very glad you liked it! 😘 💕

[@Diannes-Kitchen]

this looks amazing!

[@CookingFantasies]

Thank you 💕

[@asrarmatbakh19]

الصراحة مبدعة في كل وصفاتك

[@n0ram0hamed55]

Thanks for the recipe it's amazing 😋😊

[@AzraasMoroccanRecipes]

I love it! I will try it! 😍

[@CookingFantasies]

thank you very much

[@samchappelle9939]

Amazing video, thank you!

[@CookingFantasies]

I thank you 😍

[@paulround8501]

Nice recipe and tasted great but your mirror glaze should be made a day ahead and refrigerated over night. Then reheat the glaze to 100F or 38C and pour over, that way the glaze is thicker when it is poured and covers the frozen mouse with a thicker more even coating.

[@pakistaneats643]

Just superb idea. Amazingly done. Good job.Stay connected

[@PREPFORIT]

Looks amazing !

[@CookingFantasies]

Thank you!! 🤗

[@bakesnspices]

Your content is amazing. Thanks for sharing this delicious recipe you got a sub!

[@CookingFantasies]

thank you!

[@deathbygluttony1575]

Looks extremely delicious 🤤 Worth all the hardwork 👌🏼

[@CookingFantasies]

It really is! Thank you 💕

[@JerinsHobbyHall]

Wow..looks amazing..

[@CookingFantasies]

Thank you 😍

[@houdasadki5138]

الله يعطيك الصحة

[@user-lh6ns1ip6y]

عمل متقن ما شاء الله مبدعه 👍

[@nojnojatt4200]

Magnifique

[@CookingFantasies]

Merci 😘

[@hanaabouzidi7490]

I love it 😍😍😍💗💗💗

[@nakesgospel3966]

lovely

[@CookingFantasies]

thank you! 💕

[@lalalouli4125]

Dak chi tbarkallah rai3

[@arjunkumarprofessionalchef9849]

Just amazing

[@CookingFantasies]

Thank you very much ❤❤

[@arjunkumarprofessionalchef9849]

Cooking Fantasies u too cute

[@everardohuerta7778]

love it🥰

[@user-bo3ud2rw2x]

جميلة حبيبتي ابدعت واحسنت

[@mariaespere566]

My mouth is drawling 😋🤗

[@CookingFantasies]

😘😘

[@comeonletseat8776]

Amazing, innovative Fantastic

[@Alex-bq7qm]

I was looking for a dessert for my dads birthday- this looks fantastic! And the flavour combination seems heavenly. Thank you so much for the recipe.

[@CookingFantasies]

Thank you for the nice comment! I hope you dessert turns out delicious.. you are welcome for the recipe and happy birthday to your dad!

[@Alex-bq7qm]

Ok so I made the recipe and would like to give a little feedback: taste was wonderful, the mousse was super fluffy and cloud-like. Unfortunately the info box didn’t have all the ingredients that the recipe used, baking powder, vanilla sugar f.e. so I had to improvise a little. Also my sponge turned out quite chewy but that could’ve been my own mistake. For the caramel, I didn’t use all the water since it was already extremely liquid. The mirror glaze still turned out amazing! First time ever, no problems. But maybe you could add the missing ingredients and check if some of the measurements are right? Anyways, it was a lovely recipe and everyone liked it. :)

[@CookingFantasies]

Thank you very much for the feedback.. I am glad to know that you are still happy with the result.. Thank you for letting me know, I haven't paid attention that I forgot to write down the baking powder in the ingredients, and the reason is that the original recipe does't contain any (if the eggs are in room temperature) .. Did you soak the cake in sugar water while assembly this will make it stay moist? I will go thought the ingredients list one more time! Thank you very much! I wish I could see a picture of how they turned out!

[@Alex-bq7qm]

Yes they were super delicious, so no need to be unhappy about it. 😊 I did soak the cake, it was a pretty warm day when I made them, maybe that was the reason. Like I said, could well be my mistake. Anyways, people if you want to make an impressive but not so difficult recipe, give this one a try. It’s well worth it!

[@CookingFantasies]

Thanks a lot Alex! That's very nice of you!! 💕

[@asiask7]

Looking mirror fantastic delicious 😍😍🤗💥💥💥💥😘😘

[@CookingFantasies]

Thank you 😍❤

[@mArt1And00m3r11339]

Delicious, Hinda.

[@CookingFantasies]

Thank you ❤

[@user-td1px8es9w]

تسلم ايديكى بجد ابداع

[@CookingFantasies]

chokrn hbiba

[@tablefortwo9255]

Hi, thank you so much for the video. I wonder, can we make velvet effect on the mousse cake?

[@jrespeto]

Soo good and beautiful

[@CookingFantasies]

Thank you 💕

[@jrespeto]

@@CookingFantasies new subscriber here madame thanks for a wonderful cake❤️

[@cookwithtehmina4618]

really fantastic I like and joined

[@CookingFantasies]

thank you

[@dorachanR1223]

✨Nice Cake Video🥧🍰🥞✨

[@CookingFantasies]

thank you! 😘💕

[@user-gf8xg8tc]

تبارك الله اعليك حبيبتي ياريت لو اتكتب لينا في صندوق الوصف بالعربية الوصفة جزاكي الله خيرا

[@user-ex7hy7pc8r]

Very nice 👍

[@CookingFantasies]

thank you 😍

[@souadennasri160]

تبارك الله عليك هنودة شهيتنا

[@CookingFantasies]

chokran lik khalti souhad ❤

[@leelamyers7504]

machalah very good cakes yummy

[@CookingFantasies]

thank you 😍

[@kevinwilliams8896]

Looks great and good work ! Instead of using walnuts i'm going to use brazil nuts, will let you know how i got on. Stay safe

[@CookingFantasies]

Hello! thank you! I hope you enjoyed them, can't wait to know how they turned out 💕

[@dunniam3168]

You are Amazing 😋😋😋😘😘👍👍👊👊

[@CookingFantasies]

thank you very much dear ❤

[@heididorn1934]

Hello, thanks for the recipe. Can it be made the day before and still be ok and hold together ok?

[@fathymahmoud4451]

وصفه جميله

[@duncanjames914]

Thank you for the excellent recipe tutorial and for the measurements in grams! So much more accurate and easier. In Canada, we use the metric system but are measurement bilingual. LOL. I liked the pace of your video - perfect. Thanks also for the written measurements. I'm a believer (subscriber ;-) ).

[@CookingFantasies]

Thank you so much for the nice comment and lovely words!! I’m glad you liked the video and the recipe☺️ Such comments are the best they jus make your day ❤️❤️

[@duncanjames914]

@@CookingFantasies My pleasure! :-)

[@sahl_sare3_nona]

جميل جدا

[@minaalisa2481]

تبارك عليك حبيبتي ممكن تكتبي المقادير بالعربي ومشكورة تحت الفيديو

[@Avkash_ke_pal_Chandrani]

Fantastic recipe 😃 New here

[@CookingFantasies]

Welcome and Thank you @chandrani Mandal 😘

[@sweetbabycat619]

Sieht sehr lecker 😋 😍😍😍❤💖

[@CookingFantasies]

Dankeschön ❤

[@zubariatariq5145]

U r perfect 👌

[@hmizatimmobilier7561]

رائعة

[@CookingFantasies]

Chokran lik khti 🌹

[@CookingFantasies]

chokran lik hbiba 💕

[@rababbadri814]

tbarkelah 3lik Zayn ana halima

[@CookingFantasies]

Zayn dyali Halima lehla ikhetik 3lya ❤❤

[@zeinakay]

What is the temperature for the mirror glaze should be before we use it?

[@ghizlaneghizlane1044]

Very very very goood

[@sukaina1988]

Hi what bloom strength are the gelatine sheets you use?

[@omaressa4794]

IT Looks felicious.Can i make the glaze without gelatin

[@CookingFantasies]

Hello! Thank you, it is unfortunately not possible becuase it is the gelatine that holds in place and makes it shiny!

[@jessicalugay25]

Hi. What should be the texture of the walnut caramel? I made it but find it's a bit hard and chewy to be an insert. Did I over cook it?

[@user-he5uf8eg7z]

Hi…..mousse cake looks amazing.instead of corn starch in glaze,can we add corn syrup…..If yes,how much we r supposed to add.TIA 😊

[@rimat6900]

J'aime

[@lujain345]

I made this and came out really well! I just wanna know how I can make the walnut caramel layer less hard 'coz I find when people are, the caramel layer was a bit hard not that it's "unbiteable" but it doesn't break easily with spoon. Any tips on that? Awesome channel! Very well explained too. I'll be coming back to your channel for my future trials too. Take care Stay safe

[@nazraz61]

thats a bit of a concern for me too .has anybody tried making the walnut caramel a little bit softer?

[@Cat-om7bx]

I also had this issue. Any ideas?

[@anna14843]

At the end she said to refrigerate it not to freeze it. Maybe that process will melt the caramelized walnut paste and make it easily edible.

[@chete3086]

how long did you freeze the caramel walnuts for ?

[@AshusHomeKitchen]

Nice walnut cake recipe... #AshusHomeKitchen

[@CookingFantasies]

Thank you dear 🤗

[@yourdailybread8611]

Hello lovely video can you tell me what size molds you used in this video thanks

[@ayamaskouri2482]

😋😋😋

[@CookingFantasies]

chokran bzaf khti

[@tomvavr1186]

Amazing video. What is the backround song? Thank you for sharing

[@CookingFantasies]

Thank you very much, about the song I'm very sorry I don't find it anymore but it is definitely downloaded from the youtube audio library. 😘

[@galechua]

Hello, can i freeze them overnight?

[@aliahmedbagasrawala9385]

The receipe is amazing.I just wanted to know if I dont have gelatine sheets amd powder how much do i need to add for the mirror glaze

[@CookingFantasies]

Hi! Thank you for the nice comment, if you don't find gelatin sheets you can use 4 tbsp of powdered gelatin bloomed in about third cup of water and add it to teh glaze. I hope this helps😘

[@adityasoparkar]

@@CookingFantasies thanks for the super video... is it 4 tbsp or 4 teaspoons?

[@andreap3065]

Hello, thank you for the recipe! looks very delicious 😊 I'm trying to make it. When you are making mascarpone mousse, you put gelatin sheets in the milk, but in the box below the video you did not mention anything about the milk.... So how much milk did you use?

[@CookingFantasies]

Thank you for watching and for pointing this out, I will add it right now, you will need 1/3 cup (75ml) of warm milk to melt the gelatine in it.. please let me know how it turns out and sorry again about that! Happy baking 💕

[@kevinwilliams8896]

@@CookingFantasies Why does the recipe say 100ml milk 25ml is quite a bit.

[@kevinwilliams8896]

Sorry! meant your recipe says 100ml milk now you are saying it is 75ml. that is 25ml of a difference.

[@joudi6743]

sahha akhty

[@CookingFantasies]

❤💕❤

[@Kay-to6mm]

Is there an alternative nut i can use. Im allergic to almonds, walnuts and peacans😩

[@waylo0820]

My sugar keeps crystallizing in the caramel step. How do you get it so smooth?

[@markanthonymagtibay6912]

can i heat the mirror glaze again

[@deliciasmely398]

❤

[@CookingFantasies]

♥

[@crunchkisses3440]

What if i dont have gelatin sheet? Can i use galetine powder? Same measurements?❤😊

[@CookingFantasies]

Hi, you can use gelationpowder no problem, in the package it is usually written how much you can use for each ml.

[@naheeda13]

How long do you keep them out for to thaw out?

[@CookingFantasies]

sorry for the kate reply! 1 hour is very enough as they are small in size and the mousse doesn't freeze into ice! thank you for watching and sorry again ❤

[@yaninusa7321]

🌹🌹🤗👍🌹🤗😀😚😚Yummy Yummy

[@CookingFantasies]

❤❤❤❤❤

[@khaledmohamed7937]

Can I use ready-made caramel sauce to make the glaze layer and in Carmel zed walnut ?

[@CookingFantasies]

Hi.. I never tried to make it with the ready sauce but I honestly don’t think it will work.

[@khaledmohamed7937]

@@CookingFantasies OK, so the caramel sauce is not suitable for both, glaze step and step Carmel zed walnut ؟

[@lovelylashana]

Under the Carmelized portion of the video, are you adding salted or unsalted butter?

[@CookingFantasies]

Hi! I only used the unsalted butter for the recipe then add salt for the salt to the salt separately.

[@epcibha3774]

I don't have mascarpone cheese..what to substitute it with..

[@zeinakay]

Can I add food coloring to the mirror glaze?

[@mariasilvanamorano3519]

Ciao scusa ma non riesco a vedere la ricetta perché riesco a vedere solo 3 righe. Potrei averla, penso sia ottima. Grazie

[@fauxblow]

Is the caramelized walnut piece supposed to be hard? I made this according to your recipe but once I froze the walnut mixture in domes it came out hard as brittle. I'm not sure if its supposed to be that hard.

[@anniejones6289]

For the walnuts can we avoid the egg. If yes wat can we replace it with. Also can we use gelatin pwd instead of sheets

[@CookingFantasies]

Hello! If you don't want to use eggs simply mix the roasted walnuts with thick caramel sauce/ fudge to make the insert. You can use the caramel sauce recipe I used in the caramel eclairs and add it to the walnuts! You can use powder gelatine by adding it to the cold water or milk to bloom, so you can skip the warming the milk step ( as this was only necessary for the gelatine sheets to melt). I hope this helps, if you have any questions pease don't hesitate to ask!

[@anniejones6289]

Cooking Fantasies cool thanks for the reply and will try it out soon n let u know. God bless u

[@CookingFantasies]

@@anniejones6289 please let me know how they turned out!! Thanks a lot ❤

[@user-ei6pt6cv8v]

بالتوفيق

[@bhavinitandel9828]

What will be the substitute of egg in caramel walnut

[@agneagne7639]

Should we cover them in the refrigerator?

[@CookingFantasies]

sorry for the very late reply.. you don't need to as they stay good but maybe it's a good idea to avoid them absorbing other flavors from the fridge. 😘

[@ruqayyanaz9364]

Can we use gelatine powder instead of sheet? How many gms of gelatine powder and whats the process of adding it to the mixture with powder?

[@CookingFantasies]

Hello there.. sorry for the delay to reply! You can totally substitutte the gelatine sheet with gelatine powder, in the description box under the video I left the amount of powder gelatone you can use, just check out the recipe. and you will proceed the same way by adding it to the mixture while it is still warm! Let me know how it turned out and thank you for watching 😘

[@ruqayyanaz9364]

Thanks for the reply :)

[@CookingFantasies]

you are welcome!

[@amychoate286]

Do these need to stay refrigerated until serving?

[@CookingFantasies]

if you will be serving them shortly after the glazing, then you can thaw them for about an hour in room temeperature and serve right away, if not then you can keep them in the fridge to thaw slowly till you need to serve them, even if it's the next day! I hope this helps and sorry for the late reply! ❤

[@josephjulina11]

How much milk is used with gelatin?

[@CookingFantasies]

Just enough to melt the gelatine in it! I added it to the recipe thank you for pointing it out and so sorry about that 💕

[@user-rn8zf6yv4v]

اين الترجمة،او اكتبي المقادير من الاسفل.

[@worldsituation9842]

I made same like you but there is an small problem , the caramel layer is very hard we can’t cut it???? What should i do for making soft caramel laer

[@nazraz61]

I am waiting for the same reply too

[@DeeEll86442]

You forgot to put the substitution amounts for the cream cheese instead of the mascarpone. You mentioned in the video 8oz of cream cheese, but then you said something about whipped cream and sour cream. Do we add both to the cream cheese? If so how much of each?

[@ladydifl2158]

Looks good. But you could also make your mascarpone mousse without the gelatin. I make that all the time and it sets perfectly. I would also try the glaze without the gelatin,or less gelatin because,to me,it looks too rubbery when you first tried to cut into it. Other than that,thanks for the great recipe.

[@die0eule0ulrich]

But I believe you need the gelatine in the mousse if you want to freeze it

[@ladydifl2158]

@@die0eule0ulrich not necessarily. You can freeze homemade icecream and you add no gelatin in it. Right?

[@die0eule0ulrich]

@@ladydifl2158 Wrong. Ice cream is eaten at -10 degree celsius but mousse is completely thawed when eaten. So this comparison doesn't make any sense, because the consistency of ice and mousse is totally different due to the temperature. Check out on of Bruno Albouze's mousse videos. He says that you have to add gelatine to mousse if you plan on freezing it. I think he knows what he's talking about

[@ladydifl2158]

@@die0eule0ulrich I'm sure he knows what he is talking about, I'm only saying that you can freeze almost everything without changing its texture. And I believe that the reason why the mousse is freezed is because they want to take it out of the molds easily. No one says it won't come out without adding gelatin. It's just easier that way. And to me,personally, a real mousse does not need any gelatin

[@die0eule0ulrich]

@@ladydifl2158 Have you ever tried freezing a strawberry? It totally changes it texture due to the freezing. And ice cream will also change if you thaw it and defreeze it afterwards because it loses all its air. And I dont see what effect gelatine would have on how easy one can take the mousse out of the molds. Gelatine is a thickener and increases the viscosity and makes something like a mousse more stable. This doesnt have anything to do with the surface being stuck in the molds afterwards or anything. Of course a good mousse doesnt need gelatine, but normally you wouldnt freeze mousse and keep it in fridge at 4-8 degrees. Mousse cakes are often frozen and therefore need gelatine for the stability

[@manuelmacalinao500]

Didnt know you could add cornstarch to a mirror glaze thats really helpful since i dont have cron syrup

[@sonasood3668]

What's the size of silicon mould

[@CookingFantasies]

Hi, I'm sorry for the very late reply, the domes are 7cm in diameter and about 3,5cm in depth! I hope this helps 😘

[@ranyaahmed7835]

tooop

[@mavisadomahkyeremeh7574]

Any substitute for mascarpon pls?

[@CookingFantasies]

Hello and sorry for the late reply 😊 you can use cream cheese, the taste is different but it would also taste good in this combination! I don't know if you can find quark where you live, but it is also a very good substitue to mascarpone! I hope this helps ❤

[@mavisadomahkyeremeh7574]

Thank you.someone showed me where to get Mascarpone

[@Warliukasx007]

Does anyone did this in a big cake mould?