Making a Mignardise Mousse Cake

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Introduction: Making a Mignardise Mousse Cake

In this instructable, we'll learn how to make a mignardise mousse cake: a fancy bite-sized dessert fit for any occasion!

Anyone who loves chocolate and wants to try their hand at making a simple yet delectable dessert can easily follow this recipe without any prior cooking or baking skills.

The mignardise mousse cake takes up to 3 hours to make, so lets jump right to it!

Note: Mignardise means bite-sized in French

WARNING: The recipe uses gelatin (an animal product) instead of eggs. Here is a recipe which uses eggs instead: https://www.foodnetwork.com/recipes/food-network-kitchen/almost-famous-chocolate-mousse-cake-recipe-2042322

Step 1: Ingredients

  • Condensed milk: 300 grams
  • Unsweetened Cocoa: 4 tablespoons
  • Milk: 2 cups
  • Whipped Topping: 150 grams
  • Gelatin: 2 tablespoons
  • Brownie Mix
  • Strainer
  • Shot glasses (or small bowls, depending on presentation preference)

Optional: Additional whipped cream or cookies for decoration

Note: The amounts represented make enough for 20-30 shot glasses or a party of 7-10 people. Reduce or increase ingredient amounts depending on the number of people.

Step 2: Milk and Cocoa

Heat 2 cups of milk to 95°F and add 4 tablespoons of cocoa to the warm milk. Stir the mixture until smooth, like the picture above. Let the mixture cool down. If clumps of cocoa still exist, don't worry, we'll strain them in the next step.

Note: Buying unsweetened cocoa is important or the result might be sweeter than expected. I personally use Hershey's natural unsweetened cocoa.

WARNING: Keep an eye on the milk while heating. If it starts boiling, reduce the heat level so the milk doesn't boil over and overflow.

Step 3: Strain the Mixture

Strain the mixture into a bowl to remove the cocoa clumps and milk skin.

Note: milk skin refers to the layer of milk formed on top when heated milk cools down.

Step 4: Working With Gelatin

Dissolve 2 tablespoons of gelatin in 1/4th cup of water. Stir the mix, and microwave it for 30 seconds. Continue stirring after removing the cup from the microwave.

If there are clumps, as seen in the second picture, discard them. The final mixture should look like the first picture.

WARNING: If you microwave it for too long, the gelatin will overheat and pour out of the cup creating a mess.

Step 5: Add Condensed Milk and Gelatin to the Mix

Add 300 grams of condensed milk and the gelatin from the previous step to the mixture and stir.

Note: If the gelatin has solidified, microwave it for 10-15 seconds to turn it back to liquid.

Step 6: Mixing

Whisk the mixture well. If you do not possess a whisk, use a spatula or spoon instead, though it might take longer to whisk.

Let the mixture cool in the refrigerator for an hour.

Step 7: Working With Whipped Cream

While you wait for the mixture to cool in the refrigerator, add 150 grams of whipped topping to another bowl and whisk till you see soft peaks. The result should look similar to the second picture.

Note: Peaks are created immediately after removing the whisk from the cream. Soft peaks tend to flop over. Refer to the circled area in the second picture. Here is a tutorial on whisking cream: Note: Here is a link to a tutorial on whisking cream- https://www.youtube.com/watch?v=8elrr2tRWJY

Step 8: Brownie Mix

For simplicity, I use cup microwavable brownies. The instructions are easy to follow and it takes 4 minutes to make.

  1. Empty the contents of the packet in a cup.
  2. Add 2 tablespoons of milk (or water, but I prefer milk) to the cup as seen in the second picture
  3. Microwave for 0:55 or 1:05 minutes.
  4. Slide a fork into the mix to see if the brownie is cooked thoroughly. The result should look like the last picture

Note: You may bake a cake, or make your own brownies if you prefer to do so.

WARNING:The mug will be hot to touch straight out of the microwave, so use a towel or oven mitts to handle the cup.

Step 9: Assemble the Base of the Mignardise Mousse Cake

Add a spoonful of the brownie to the base of the shot glass, as seen in the picture above.

Note: depending on your preference, you may use a little more or less of the brownie or cake to the glass.

Step 10: Add the Mixture to the Whipped Cream

After removing the mixture from the refrigerator, test the consistency by gently pressing your finger onto the surface. The impression should leave a fingerprint behind. If it doesn't, put the mix back into the refrigerator for another 30 minutes.

Add the mixture to the whipped cream and whisk till smooth. The result should look like the second picture.

Step 11: Add the Mixture to the Shot Glass

Fill the rest of the shot glass with the mixture as seen in the picture above. Place the shot glass in the refrigerator for 30 minutes.

Note: Leave some space toward the top if you wish to add whipped cream or a big cookie as decoration.

Step 12: Result

Remove the mixture from the refrigerator and shake it lightly. If it is semi-solid, that is, it wobbles, you have created your very first mignardise mousse cake!

If not, put the mixture back into the refrigerator for another 30 minutes.

If you do not plan on consuming the mousse cake immediately, store it in the refrigerator till you plan on doing so.

Step 13: Conclusion

Congratulations on creating a delectable dessert!

For decoration, you can add whipped cream on top, or a cute bear cookie (teddy grams) as I did.

If you created the mousse cake in bulk, store the rest in the refrigerator or it will melt. The mousse cake will retain its texture for 4-5 days, after which it will start becoming dry.

I hope this instructable helped you learn something new and I wish you good luck on your next dessert conquest!

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