Steps to Prepare Speedy Mango chocolate mousse cupcake

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, Mango chocolate mousse cupcake. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Mango chocolate mousse cupcake Recipe. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely. To prepare mango mousse, combine mango puree, sugar and lime juice in a bowl.

You can cook Mango chocolate mousse cupcake using 31 ingredients and 14 steps. Here is how you cook that.

Ingredients of Mango chocolate mousse cupcake

1. Make ready of Mango ball.
2. Make ready 1/3 cup of mango juice.
3. You need 1 tbsp of sugar.
4. You need 2 tbsp of cream.
5. It’s 1 tsp of milkmaid.
6. Make ready 1/2 tsp of agar agar power.
7. It’s 1 tbsp of Mango juice.
8. Take 2 tbsp of Mango peel and chopped.
9. Make ready of Mango cake.
10. You need 1/3 cup of sugar.
11. It’s 3/4 cup of all purpose flour.
12. You need 1 tbsp of melted butter.
13. You need 1/2 cup of Mango pulp.
14. Make ready 1 tsp of condensed milk.
15. Prepare 1 tsp of vanila extract.
16. Take 1/2 tsp of baking soda.
17. Make ready 1 tsp of baking powder.
18. You need 1 tsp of vinegar.
19. Prepare of Chocolate mousse.
20. You need 1 cup of dark chocolate.
21. You need 1/2 cup of whipping cream.
22. It’s 2/3 cup of chilled whipping cream.
23. It’s 1 tsp of agar agar.
24. You need 1 tbsp of cold water.
25. You need of Mirror glaze.
26. Make ready 1 cup of white chocolate cut small pieces.
27. It’s 1/3 cup of water.
28. Make ready 3/4 cup of condensed milk.
29. Take 1 tsp of vanila extract.
30. Make ready 1 tsp of agar agar power.
31. It’s 1/4 cup of cold water mango puri for mirror glaze.

This entremet features (from the bottom) almond dacquoise cake, chocolate Bavarian mousse, mango compote, mango-colored mirror glaze.Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup.Heat gelatin mixture in hot, not simmering water.Mango Mousse is a great option for dessert on any occasion.

Mango chocolate mousse cupcake step by step

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. 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..
5. 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..
6. 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..
7. 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..
8. 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..
9. 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..
10. 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..
11. 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..
12. 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..
13. 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.
14. 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.

Line the inside walls of the molds with a ring of overlapping mango slices, slipping the last slice under the first to complete the circle.Ladle the mousse into the mango-lined molds.Level off with the back of a knife.

I like to make mousse as a after dinner treat for my family.It is a great change from chocolate based dessert too.Easy to make and lush to serve , this mousse is pure bliss.They are like a breath of fresh air.It does take some time to make, assemble and set, so start preparing it at least a day.