Strawberry Heart Mousse Cakes

Today, I'm going to share an easy recipe for mousse cakes with you. If you've been wanting to try making them but haven't dared to, this is a great opportunity and my sign for you: let's head to the kitchen! 😉

Features of Mousse Cakes

The main feature of mousse cakes and pastries is that they are assembled upside down in silicone molds 🙃 and then frozen: fillings are placed in smaller molds and then inserted into the main mousse, which is poured into larger molds. For home use, you can buy the simplest ones from the supermarket, and they'll be more than sufficient.

Strawberry Confit

• 150 g (5.3 oz) strawberry puree
• 30 g (1.06 oz) sugar
• 7 g (0.25 oz) gelatin

White Chocolate Mousse

• 160 g (5.6 fl oz) milk
• 10 g (0.35 oz) gelatin (soaked in 60 g (2.1 fl oz) water)
• 200 g (7.05 oz) white chocolate
• 250 g (8.8 fl oz) cream (30-33% fat)

Preparation

1. Prepare the filling for the cakes. Soak the gelatin in 50 ml (1.7 fl oz) of cold water and let it swell for 10-15 minutes. Heat the strawberry puree with sugar almost to boiling, remove from heat and add the swollen gelatin, stir until it's completely dissolved.
   
2. Pour the puree into semi-sphere molds (my hearts, sized 7×7 cm (2.75 in), perfectly fit with a diameter of 3.7 cm (1.45 in)). Freeze.
   
3. Prepare the base for the mousse. Soak 10 g (0.35 oz) of gelatin in 60 g (2.1 fl oz) of cold water and let it swell.
   
4. In a saucepan, bring 160 g (5.6 fl oz) of milk to a boil. Remove from heat and add gelatin, stirring until it dissolves completely, then add white chocolate. Blend everything with an immersion blender until a homogeneous emulsion forms. Allow this mixture to cool to room temperature (if it starts to thicken, heat gently).
   
5. Whip the cream until it reaches the consistency of thick sour cream. Add one half of the whipped cream to the white chocolate mixture and gently mix from bottom to top. Then add the rest and mix until smooth.
   
6. Fill the heart-shaped molds 💛 halfway with mousse. Insert the frozen strawberry filling into each heart, flat side up. Add more mousse on top to completely fill the heart. Place the mold with filled hearts in the freezer until fully frozen.
   
7. Prepare mirror glaze according to the recipe (usage temperature about 35°C (95°F)). Remove the cake from the mold, place it on a cup (which is on a plate for glaze drips). Pour glaze over the cake, wait a minute for the excess to drip off, and transfer to a clean serving plate.
   
8. Allow the cakes to defrost on the table (if you're in a hurry) or in the fridge (if you're waiting for guests). Enjoy! 😋