Silicone molds are best used in the fridge or freezer to create delicious treats. Silicone does not conduct heat, and is therefore difficult to use in the oven. Therefore, we recommend using it in the fridge or freezer instead.
You can use silicone molds in a number of different ways including making layered mousse cakes, hot chocolate bombs, and ice cream dome cakes.
How to use silicone molds for a layered mousse cake
You can create a layered mousse cake with silicone molds and have it shaped as a half sphere.
Mousse is fairly stable when making it with gelatin. Only use mousse that has been stabilized with gelatin to create your layered mousse cake.
Begin by making your mousse and letting it chill for a couple of hours.
Select the interior of your layered mousse cake. You can put chocolate ganache, lemon curd, raspberry jam, ice cream, etc. The possibilities are endless.
You can also opt for a cake bottom to go with your layered mousse cake. Your cake bottom could be an cookie crumble mixed with butter to stabilize it. Another option is almond dacquoise. It’s a little bit harder than a cookie crumble and has more thickness to it.
Once you’ve baked the crust for your layered mousse cake, let it cool to room temperature. Use a metal cookie cutter or a glass to gently cut the cookie into pieces that will fit perfectly for your silicone mold. Try to get it as exact as possible or a little smaller.
Assemble the layered mousse by spooning the mousse into the silicone mold. You could use a half sphere silicone mold to give it a dome cake look.
Leave about 1/4″ thickness from the top of your mold to add the cookie to the mold at the very end.
Guide the mousse up the sides of the silicone mold leaving about 1/4″ thickness from the top. Make sure there’s a thick layer on the edges, and leave enough room for the center of your layered mousse cake.
Spoon the center into the silicone mold until it’s about level with the mousse.
Add the cookie and press it into the center and mousse a little. It’s ok to have the mousse come around the edges.
Freeze the mousse cake for about 4 hours to let it set.
Remove the layered mousse cake from the freezer and gently peel back the silicone mold.
You can add a mirror glaze to the top of your dome cake, or a simple syrup to make it shine. You can dust the top with powdered sugar, cocoa powder, coconut flakes, or add a small amount of whip cream to the top to finish it off.
Your layered mousse cake is ready to be served.
How to use silicone molds to make hot chocolate bombs
Melt 1/3 cup of chocolate in the microwave in 30 second intervals. Mix in between each interval until the chocolate is smooth.
Using the back of a spoon, coat the silicone mold with chocolate. Only fill the chocolate up to a maximum of 3/4 of the way up the silicone mold. This will make it easier to remove later. Make sure you fill 2 semi-circle silicone molds for 1 hot cocoa bomb.
Place the silicone molds in the freezer for an hour.
Remove the silicone molds from the freezer.
Gently pull the silicone mold away from the chocolate on the edges. Go around the whole circle gently removing the edges of the chocolate from the silicone mold.
Put the silicone mold upside down. Gently press the top of the silicone mold to release the chocolate from the mold. Be patient, and don’t be too aggressive when removing the chocolate from the silicone mold.
Place the semi-circle chocolates on a warm plate to melt the edges of the chocolate. This will be to seal the hot chocolate bomb later.
Fill one half of the semi-circle with 1 tbsp of cocoa powder, sprinkles, and marshmallows.
Hold the filled semi-circle in one hand. Put the other semi-circle on top and gently press the 2 together to create a seal.
Top the hot chocolate bomb with any other types of chocolate, sprinkles, gold dust, etc.
To use the hot chocolate bomb, place it in a mug and pour warm milk into the cup. Let it sit for a minute until the chocolate melts.
Stir the hot chocolate and it’s ready to enjoy.
How to use silicone molds for an ice cream dome cake
What you’ll need:
- Exterior ice cream flavor
- Interior ice cream flavor
- Center (jam, chocolate ganache, lemon curd, caramel sauce)
- Coating (mirror glaze, caramel sauce, cookie crumbs, dusting of coffee, cocoa powder).
- Coat your exterior ice cream flavor in the half sphere silicone mold. Make sure the edges are completely covered right up the sides of the mold. Press the ice cream using the back of a spoon into the mold so it’s packed tight. Freeze for 30 minutes.
- Add your second layer of ice cream, keeping in mind that you still need a center. Coat the edges of your exterior ice cream in your second layer. Typically it’s nice to have them the same side roughly. Press your spoon into the center of your ice cream layers to create enough room for your next layer. Freeze for 30 minutes.
- Add the center to your ice cream dome cake. Add a complimenting flavor to your other ice creams you have selected. A couple of ideas for the center of your ice cream dome cake include: jam, chocolate ganache, lemon curd, or caramel sauce. Freeze for 4 hours until completely solid.
- When you’re ready to serve your dessert, remove the ice cream dome cake from the silicone mold by peeling away the edges and pressing the top with your thumbs to release it.
- Once you’ve placed your ice cream dome cake on a serving plate, you can add your final topping to it. A final topping for your ice cream dome cake could be: mirror glaze, caramel sauce, cookie crumbs, dusting of coffee, cocoa powder, or a combination of them. (If using mirror glaze, place the cake on a cooling rack and let the excess mirror glaze fall off before serving).