Inner Layer under the coating of the Dome Shaped Dessert
The inner layer under the coating of the frozen dome dessert is going to be a primary flavor for your dessert.
The primary flavor of dessert sets the tone and texture for your dessert. Ice cream or mousse work very well as a primary flavor.
Select your mousse or ice cream and press it into the half sphere silicone mold. Make sure you put this layer right to the edges of the silicone mold. Press this layer very hard into the mold. This will ensure there are no blemishes in your final dessert when you remove it from the mold. You’ll want this layer to be about an inch thick. Try to make it fairy even all around the mold. Use the back of a spoon to guide the primary layer into place.
If you’re working with layers of ice cream, you’ll have to pop it in the freezer for about 30 minutes. Then add your next layer of ice cream in the same way. Make sure to leave room for your center filling. Place it in the freezer again for 30 minutes prior to adding the center filling.
For mousse layers, there is no need to freeze the dessert when creating your dome dessert. Just fill with your primary layer and center filling, and add your base. Then place it in the freezer for 4 hours to let it set.
Center of Frozen Dome Shaped Dessert
The center of the frozen dessert is filled with a sweet filling.
white chocolate ganache
dark chocolate ganache
maraschino cherries
jam
caramel sauce
chocolate sauce
strawberry purée
raspberry purée
fruit sauce (blackberry, blueberry, strawberry)
Use a melon baller to spoon out a perfect circle of center filling for your dessert. Gently place the perfect circle of filling into the center of the half sphere mold.
Base of Frozen Dome Shaped Dessert
The base of the frozen dome dessert is the bottom of what your dessert will sit on. You could also use a different cake base if you wanted. A cookie crumble cake base would also work well with raspberry mousse.
Create the base of your dome dessert using a 9″x13″ pan. Line the pan with parchment paper, then put your base into it and bake it.
Since you have a large amount of base, you can use a glass or something similar to “cookie cut” the bases of your dome cake.
If you’re creating a mousse dome dessert, layer your primary flavor, center filling, and base. Press the base firmly so it adheres together. Freeze for 4 hours, then remove it from the freezer and
Press the body of the frozen dome dessert into the silicone half sphere mold, making sure to fill all of the crevasses.
Place the center filling of the dome dessert using a melon baller. At this point you can put more of the body around the center filling on the edges. Another option is to put the body component completely over the center filling to cover it. The center looks well presented this way.
Prepare your cake base for your dome dessert. You can bake the crust in a 9″x13″ pan, and then let it cool down. Use a cookie cutter or glass to “cut” out a perfect circle that will fit your silicone half sphere mold. You’ll have to measure to make sure it will fit. Using an empty silicone mold, match it up with a glass that will be a similar size to fit just inside the mold.
Place the dome dessert cut out base onto the silicone half sphere mold. Press it in well so it sticks to the body composition of the dome dessert.
Place the dome dessert in the freezer overnight.
Remove the silicone mold from the dome dessert. Use your fingers to gently pry the mold from the body of the dome dessert. Press down on the top of the silicone mold to remove the frozen dome dessert.
Place the dome dessert on a wire rack with a plate underneath to catch any drippings.
Pour your glaze coating over your dome dessert.
Add your garnish to the frozen dome shaped dessert and serve immediately. If it’s too hard to serve, let it thaw for about 10-15 minutes before serving.
Raspberry mousse recipe is a fruity, light mousse made with raspberry puree.
Raspberry mousse is unique in that there are no eggs needed for this whipped cream based mousse.
Using pureed raspberry mixture, the raspberry flavor is strained to only its juice. The juice is then infused into heavy whipped cream, creating a light, and very flavorful raspberry mousse.
Our raspberry mousse recipe is able to be used as an entremet (layered dessert) or as a dome cake as shown below. If you’re up for more of a challenge the next time you make raspberry mousse, give one of them a try.
If you’re wanting to use raspberry mousse as a cake filling, this one works particularly well because its quite thick and firm. It’s easily spreadable, yet very thick and able to hold its shape well.
You can also freeze our raspberry mouse recipe, it keeps in the freezer for up to 1 month. Thaw in the fridge overnight.
Why do you have to mix raspberry mousse gently
Whipping heavy cream in a stand mixer creates air, which makes the cream expand, and be light and fluffy. By mixing the raspberry mousse gently, you retain all of the air you have created, and you keep the volume of mousse you’ve made. If you rapidly mix the mousse, this can deflate the whipping cream, causing the dessert to be heavy and much smaller in volume.
In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
Remove the mixture from the heat source and place into a blender to purée.
Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
Cool the raspberry mixture to room temperature.
Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
Whip the cream until stiff peaks form (5-7 minutes).
Fold the raspberry mixture into the whipping cream. Place raspberry mousse into serving containers.
Chill the raspberry mousse for 4 hours before serving.
Raspberry mousse dome recipe is made using half sphere silicone molds. The center of the raspberry mousse dome cake is filled with luscious white chocolate ganache. The dome cake case is made out of a shortbread cookie.
You could also use a different cake base if you wanted. A cookie crumble cake base would also work well with raspberry mousse.
Raspberry mousse by itself is incredibly decadent and satisfying. The shortbread cookie tones down the sweetness a little, giving it a more balanced flavoring.
For garnishing your raspberry dome cake, you could add a chocolate decoration, fresh raspberries, or a mint leaf.
White Chocolate Ganache Center Filling for Dome Cake
Place chocolate in a heat proof bowl.
Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.
Raspberry Mousse for Dome Cake
In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
Remove the mixture from the heat source and place into a blender to purée.
Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
Cool the raspberry mixture to room temperature.
Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
Whip the cream until stiff peaks form (5-7 minutes).
Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your dome cake.
Shortbread Cookie Dome Cake Base
In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
Slowly add flour and salt and cream together.
Press the cookie base into a 9"x13" pan lined with parchment paper.
Bake for 16-20 minutes at 350 degrees F.
Cool the cookie base. Make cut outs of your cookie base once it has cooled for your raspberry dome cake.
How to assemble Raspberry Mousse Dome Cake
You will have enough for 8 half sphere raspberry dome cakes. Reuse your half sphere molds as needed.
Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
Place the raspberry mousse dome cake in the freezer overnight.
Remove the raspberry mousse dome cake from the silicone mold.
Serve immediately. Freeze the raspberry mousse dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The raspberry dome cake is good for up to 1 month in the freezer.
How to make an entremet cake recipe with chocolate mirror glaze
Prep Time21 hourshrs
Active Time18 minutesmins
Total Time21 hourshrs18 minutesmins
Course: Dessert
Keyword: dessert
Yield: 8servings
Materials
Shortbread Cookie Cake Base for Entremet
3/4lbbutterroom temperature
3/4cupsugargranulated
2 3/4cupsflourall-purpose
1/4tspsalt
White Chocolate Ganache Filling for Entremet
140gwhite chocolatemelting wafers
80mlheavy cream
1tbspbutterunsalted
Raspberry Mousse for Entremet Recipe
12ozraspberriesfrozen
1/4cupwater
2/3cupsugargranulated
2 1/4tspgelatin1 package
1/4cupwater
1 1/2cupsheavy cream
Chocolate Mirror Glaze for Entremet
38mlwater
4tspgelatin
2/3cupwater
2/3cupheavy cream
1cupcocoa powderunsweetened
280mlsugargranulated or fine
Instructions
Chocolate Mirror Glaze for Entremet
Place 38 ml water and gelatin together in a small bowl to bloom gelatin. Let stand for 5 minutes.
Using a whisk, mix together cocoa powder and 2/3 cup of water in a medium saucepan on medium heat. Make sure all of the clumps are removed, and it should become the consistency of paste.
Add a couple of tablespoons of the heavy cream to mix into the cocoa powder. Whisk until it has combined.
Add the rest of the heavy cream and sugar and mix with a wooden spoon as gently as possibly. You will not need your whisk anymore, as this will create bubbles, which can ruin the chocolate mirror glaze.
Bring the mixture until it starts simmering. Remove the mixture from the heat source right before it starts boiling.
Add the gelatin and mix together.
Place a fine mesh sieve over a small heat proof bowl. You'll want the sieve as close to the bottom of the bowl as possible, this will prevent bubbles from forming.
Pour the mirror glaze into the sieve. Let the mixture fall through on its own. It will take awhile to fall through (20-30 minutes).
As soon as the glaze is through the sieve, put a layer of plastic wrap touching the glaze to cover it. This will prevent the glaze from forming a skin on it.
Cool the chocolate mirror glaze until it reaches room temperature. You can place it in the fridge until you're ready to use it.
White Chocolate Ganache Filling for Entremet
Place chocolate in a heat proof bowl.
Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.
Raspberry Mousse for Entremet
In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
Remove the mixture from the heat source and place into a blender to purée.
Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
Cool the raspberry mixture to room temperature.
Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
Whip the cream until stiff peaks form (5-7 minutes).
Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your entremet cake.
Shortbread Cookie Cake Base for Entremet
In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
Slowly add flour and salt and cream together.
Press your cookie base into a 9" springform pan. Try to make it as even as possible. If you're making entremet dome cakes, press the cookie base into a 9"x13" pan lined with parchment paper.
Bake for 16-20 minutes at 350 degrees F.
Cool the cookie base. Make cut outs of your cookie base once it has cooled if you're making entremet dome cakes.
How to assemble Entremet Cake Recipe with Mirror Glaze
With your cookie base in your 9" springform pan all cooled, add your white chocolate ganache layer overtop. Spread it evenly, leaving about 1 cm of margin of cookie on the outside.
Add raspberry mousse on top of the white chocolate ganache. Spread it evenly, and make sure the top looks nice and flat.
Freeze the Entremet cake overnight or 8-12 hours.
Remove the chocolate mirror glaze from the fridge and let it come to room temperature.
If the glaze looks lumpy or has bubbles in it, strain the mirror glaze again before using.
Remove the outer ring from the springform pan.
Place the cake on a wire rack over a plate to catch any drippings.
You will have enough mirror glaze for 2 cakes. Freeze the rest of your mirror glaze to use at a later date. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
Serve immediately. Freeze the entremet cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet cake is good for up to 1 month in the freezer.
How to assemble Entremet Cake Recipe as a Dome Cake with Mirror Glaze
You will have enough for 8 half sphere entremet dome cakes. Reuse your half sphere molds as needed.
Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
Place the entremet dome cake in the freezer overnight.
Remove the entremet dome cake from the silicone mold.
Place the entremet dome cake on a wire rack over a plate to catch any drippings. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.
Serve immediately. Freeze the entremet dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet dome cake is good for up to 1 month in the freezer.
Tartufo is an Italian dessert which is composed of a minimum of 2 different ice creams and filling in the center. The center can be filled with jam, ganache, chocolate sauce, etc.
Center filling – jam, chocolate ganache, fruit, etc.
1-3 toppings for the ice cream (cookie crumble, caramel sauce, cocoa powder, sprinkles, etc.)
Decide on your ice cream and center filling. In our recipe we will be using chocolate ice cream as the outer layer, espresso ice cream for the middle layer, and dark chocolate ganache as the center filling. The toppings we’ll be using are caramel sauce and cookie crumble.
If you’re using chocolate ganache as your filling, make sure it’s chilled and ready to use to fill your silicone molds.
Begin with the outer layer of ice cream. Your outer layer will be the one that will have your toppings on it.
Place your ice cream in the silicone mold. Use a metal spoon to press the ice cream around so that all of the sides are covered in ice cream. Try to make it a 1/2 cm in thickness. Place each silicone mold in the freezer in an airtight container as you complete them. They will start to melt very quickly and it will be messy.
Freeze for 30 min – 1 hour. Then you’re ready for your next layer. Select your inner layer of ice cream. Use a fresh metal spoon to put the ice cream in the molds. Press the ice cream into the first layer so it’s completely covered. The thickness isn’t as important for this one, just make sure you leave a bit of space for the center flavor.
Freeze for 30 min – 1 hour. Now you’re ready for your final layer. Use a melon baller or a fresh spoon to scoop your center filling (ganache, jam, fruit, etc.).
Press your final layer into your silicone mold. It doesn’t have to be flat by any means, just make sure it’s filled and pressed into your second layer.
Use your fingers on either side of the silicone mold to peel the outer silicone mold off of the ice cream, with your thumb on the top of the mold pushing the ice cream out. Try to take them out and place them directly onto your serving plate.
Once you have all of your desserts on their serving plates, you can top your ice cream. Use 1-2 toppings for your layered ice cream dessert.
Creating this layered ice cream dessert is called a “Tartufo”.
Vanilla buttercream wedding cake is the most classic and traditional wedding cake flavor you can choose. Since vanilla is a neutral flavor, most people that attend your wedding will enjoy it.
Sometimes picking a wedding cake that has chocolate cake, will not go over well with everyone. It’s best to select a cake that most of your guests will enjoy, without being too shocking of a flavor.
Vanilla buttercream cake is made with a buttermilk vanilla cake base.
In between the layers are vanilla buttercream icing.
Alternatively, you could ice the cake with vanilla buttercream, and in between the layers you could make vanilla custard.
Adding Vanilla Beans and Custardto your Wedding Cake
Sometimes vanilla buttercream cake is made with real vanilla beans. If you choose to go with a vanilla bean buttercream cake, this can be a bit more expensive, but it’s worth it.
The vanilla bean is opened, and the vanilla beans are extracted from the pod. The pod infuses its vanilla flavor into vanilla custard. The remaining tiny vanilla beans will fill the custard with luscious vanilla flavor.
The outside of the cake will be covered in vanilla bean buttercream icing. The vanilla beans extracted are added to vanilla buttercream icing, adding a ton of vanilla flavor. Vanilla bean buttercream icing is much more flavorful than just regular vanilla buttercream icing.
Usually, vanilla buttercream cake is flavored only with vanilla extract, which can be just a hint of vanilla. Adding vanilla beans will be sure to overwhelm your taste buds and will be a huge hit at your wedding.
Vanilla bean custard adds a ton of flavor to your wedding cake. Vanilla custard is a sweet and rich addition to your wedding cake.
Vanilla custard is made by tempering eggs. Tempering eggs is fairly time consuming and laboring for a baker. Vanilla custard is warmed until it has thickened enough, and then it needs time to chill in the refrigerator until it’s ready to use.
I would highly recommend adding vanilla custard to your wedding cake. It will take your wedding cake from tasty to mouthwatering.
Lemon Custard Wedding Cake
Lemon custard wedding cake is a light, and tangy cake for your wedding.
Lemon custard wedding cake is made by adding fresh lemon juice and lemon zest to a vanilla cake base. Lemon cake will have strands of lemon zest throughout the cake base, making it quite eye catching when it is served.
In between the layers of lemon cake is lemon custard.
Lemon custard has a bit of a tart and sharp taste to it, since it has lemon juice added to it for the flavoring.
Lemon custard wedding cake can be frosted with either a lemon cream cheese frosting, or a lemon buttercream icing.
Lemon cream cheese frosting will be a bit more creamy and full than lemon buttercream icing.
Lemon custard wedding cake has a strong pungent flavor. I would recommend adding lemon cream cheese frosting, as this will make the cake have complimenting flavors, and won’t be too overwhelming with lemon flavor for your wedding cake.
Champagne cake one of the newest trends in wedding cakes. Champagne has hints of lemon, peach, almond, or white cherry notes depending on the bottle of champagne.
By adding these hints of flavor to a wedding cake, it gives just a touch of citrus and toasted almond flavors that come together well for a light and flavorful wedding cake.
Champagne cake is made by adding champagne to a vanilla cake base.
Adding Strawberry flavoring to champagne wedding cake
For a little more succulent flavor, strawberry extract, and chopped strawberries are added to the champagne vanilla cake base.
Strawberries are a little bit sweet and acidic, making them a burst of flavor inside a wedding cake.
For the champagne cake layers, they have an added thin layer of champagne infused syrup. The cake has small holes poked in it to have the champagne syrup seep into the cake, making it a little sweeter with more champagne flavor.
Champagne strawberry wedding cake is filled with layers of cream cheese icing, made with whipped cream, strawberry extract and strawberry purée.
Champagne strawberry wedding cake is covered top to bottom in champagne buttercream frosting, with added strawberry extract and strawberry purée.
Champagne cake with strawberry buttercream is one of the most memorable cakes you can choose for your wedding. It has a light pink color to the frosting from the strawberries. When the cake is cut, it has the chopped strawberries popping with color throughout the layered pink cake.
Choosing a champagne cake for your wedding will thoroughly impress your guests by its unique special flavor. Most people will never have tried a champagne cake before, so it will be an remarkable choice for a wedding cake.
How are wedding cakes decorated
You can choose to have your wedding cake decorated with
detailed icing
painted icing
a cake topper
fresh flowers
sprigs of greenery
If you’re going with a more modern wedding, you can opt for detailed or painted icing on the sides of your wedding cake as added decoration.
For a rustic wedding you could choose to go with the fresh flowers or sprigs of greenery for your wedding cake decorations.
Choosing a cake flavor can be difficult depending on the occasion you need it for.
Here’s a few of our favorite cake flavor ideas for you to try out for your next get together.
We’ve complied a list of cakes flavor ideas that have everything from ombre cakes to champagne cakes to help with your selection of which cake flavor to choose.
Vanilla buttercream cake is made by baking a vanilla cake with buttermilk.
In between the layers are vanilla buttercream icing. Or, you could ice the cake with vanilla buttercream, and in between the layers you could make vanilla custard.
Cookie dough cake is made by baking a cake using vanilla and Greek yogurt at its base.
The cookie dough is made using a recipe that does not have eggs in it.
The cookie dough is made with mini chocolate chips, as to not be too overwhelming in the cake.
The cookies are shaped, chilled, and gently placed into the cake, and then the cake is baked. The rest of the cookie dough is shaped again so it’s flat and chilled.
This will act as the top of the cake and will be crumbled to look like mini bits of cookie dough.
In between the layers of cookie dough cake, is cookie dough frosting.
Cookie dough frosting is made by adding a little bit of flour, brown sugar and mini chocolate chips.
The brown sugar gives the look of cookie dough by turning it a golden brown color. Covering the cake on the top is chocolate ganache with the bits of cookie dough crumbled on top.
Chantilly cake is made by first baking a vanilla cake base.
A Chantilly cake has a unique frosting that is made by combining whipped cream, mascarpone cheese and cream cheese together to a buttercream frosting base.
The layers of cake are made by creating a berry syrup, such as raspberry syrup, and then placing the unique cream frosting on top of the syrup.
Fresh berries are place into the cream frosting, making this beautiful and colorful layered cake.
Some of the berries that are too large, like strawberries, are cut in half to have an even layered cake.
When the Chantilly cake is sliced, you can see the colorful red and blue berries throughout the layered cake.
The Chantilly cake is covered in the cream frosting all over the sides and top of the cake.
Chantilly cake is usually topped with a few fresh berries, giving it an eye catching look to it.
The best hot chocolate mix recipe includes using your favorite chocolate bar to sweeten it. Hot chocolate made from cocoa powder has a silky and velvety texture to it.
Cocoa powder is bitter, so it needs a sweetener to make it taste creamy and delicious.
Instead of using granulated sugar for our hot cocoa, we use chocolate to give the hot cocoa more of a rich taste.
Best chocolate bar for hot chocolate
The best chocolate bar for hot chocolate is Lindt’s Extra Creamy Milk Chocolate Bar. It contains minimum 31% chocolate solids, making it extra rich for your hot chocolate.
How to make hot chocolate with cocoa powder
To make hot chocolate with cocoa powder, add 1 tbsp of cocoa powder to 200 ml of warm milk. The cocoa powder needs to be stirred in order to dissolve and create hot chocolate.
How to make hot chocolate without milk
To make hot chocolate without milk, you can use hot water instead. Using hot water instead of milk will not give your hot chocolate a creamy texture. It’s better to use a milk alternative instead to give your hot chocolate more of a luscious taste like cashew milk, almond milk, oat milk, or macadamia milk.
How to make hot chocolate better
To make your hot chocolate even better than it already is, try using dark, milk, or white chocolate in your hot chocolate for a more thicker and lush hot chocolate.
If your hot chocolate is too bitter, add some granulated sugar to sweeten it.
You can also add whipped cream, sprinkles, caramel sauce, marshmallows or candy cane pieces to your hot chocolate.
How to flavor hot chocolate
You can add a hint of peppermint extract (1/8 tsp), vanilla extract (1/8 tsp), cinnamon, nutmeg, to flavor your hot chocolate.
You could also add coffee liqueur for an adult version of hot chocolate.
If you’re feeling a little more adventurous, try making hot chocolate bombs.
How to make the best hot chocolate mix recipe at home
Prep Time10 minutesmins
Active Time10 minutesmins
Total Time20 minutesmins
Course: Dessert
Keyword: drink
Yield: 1hot chocolate
Materials
1tbspcocoa powderunsweetened
1/4cupchocolate of your choice (white, milk, dark chocolate)cut into small pieces that will melt easily
200mlmilkyour choice of milk (homo would be the most creamy hot chocolate)
sprinklesoptional
marshmallowsoptional
whipped creamoptional
Instructions
Cut chocolate into small pieces ~ 1 cm in thickness. Place the chocolate into a large mug.
Add cocoa powder to the mug.
Heat the milk. You can heat it in the microwave. Every microwave is different at heating. Try heating it for 45 seconds – check the heat, and put it in for another 30 seconds if necessary. You could also heat the milk in a small saucepan over low to medium heat. Once the milk comes to a simmer, remove it from the heat source and pour the milk into your mug only 1/3 full.
Let the milk melt the chocolate. Leave it for a minute or two, then start stirring. Stir until the cocoa powder is completely dissolved. By only adding 1/3 of the milk, you can mix vigorously without spilling.
Add the rest of the milk and mix well until all of the chocolate has melted.
Top your hot chocolate with a few marshmallows, whipped cream, and few sprinkles. Serve immediately.
Chocolate ganache is a type of icing or glaze that is made by using warm heavy cream to melt chocolate.
The chocolate pieces that are melted by the warm cream melt slowly, therefore they must be in small pieces.
The smaller the pieces of chocolate, the more likely the chocolate ganache will become smooth and melt together to create a homogeneous mixture.
Chocolate ganache is a better choice for covering a cake over melted chocolate because it’s more rich and creamy than regular chocolate. Melted chocolate will be very hard to bite into if it were to cover a cake. Chocolate ganache is easy to bite into and it flows better for covering a cake than regular chocolate.
Is chocolate ganache hard or soft
Chocolate ganache can either be hard or soft depending on the ratio used of heavy cream to chocolate. Ganache will be hard if the ratio is 1:1. Ganache will be soft if the ratio is 1:2.
Softer ganache is typically used to coat brownies or cakes. When you bite into the cake or brownie the ganache is easily moveable.
Hard ganache can be used for chocolate tarts or éclair topping.
How to store a chocolate ganache cake
Chocolate ganache cake should be stored in the refrigerator for 2-3 days.
Chocolate ganache cake is best served within 1-2 days.
Chocolate ganache cake shouldn’t be left out of the fridge for more than 2 days.
The ganache cake will stay better in the refrigerator as well; it slows down the aging process which lets it remain fresher for longer than if it was at room temperature.
How to make dark chocolate ganache for use on cakes
Prep Time10 minutesmins
Active Time10 minutesmins
Total Time20 minutesmins
Course: Dessert
Keyword: ganache
Yield: 1cake glaze
Materials
8ozdark chocolatechopped into small pieces
1cupheavy cream
Instructions
Place heavy cream in a saucepan over low-medium heat. Bring the heavy cream to a simmer, but not boiling. Remove the cream from the heat source as soon as it starts simmering.
Place your finely chopped chocolate in a heat proof bowl. Pour the hot cream over the chocolate and let it sit for a couple of minutes.
Mix the chocolate and cream together. Be patient. It won't look like it's coming together, but it will eventually. Keep mixing until you get a homogenous mixture.
Let the dark chocolate ganache cool down before you use it on your cake. Let it cool for 15-20 minutes.
Place your cake on a wire rack. The chocolate will flow off of it if you are encasing the cake in the ganache. Be prepared for spillage. You might want to place a plate underneath the wire rack to catch any drippings.
Pour the ganache over the cake. Make sure to go to the edges with the ganache to make it flow and flood evenly.
Let the ganache cool on the cake. You can place it in the fridge to speed up the process. The ganache should set after about an hour.
Serve the dark chocolate ganache cake within 1-2 days. Store in the refrigerator up for 3 days.
Add vanilla to butter and mix until well combined. Cream mixture together with lemon zest until evenly distributed.
Add 1 cup of icing sugar and mix on low. Add lemon juice and another 3 cups of icing sugar. Cream together.
Check the consistency of the icing, if you need it thicker, add more icing sugar as needed.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy