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Make sure your silicone molds are clean and dry. Use a large spoon to fill the half-sphere cavities, leaving about a half-inch of space at the top. Move the spoon around as you fill them to make sure the mousse is evenly distributed and there are no air pockets that will show up later.
Mini chocolate mousse cakes on a brownie base are covered with a gorgeous glossy mirror glaze that’s swirled to look like the galaxy. They are delicious, edible works of art! This post is sponsored by International Delight. This year I’m pleased to partner with them to bring you a series of dessert recipes featuring their products.
Rinse a 4-cup mold with ice water. Scrape the mixture into the mold. Cover and refrigerate until set, several hours or overnight. To unmold, briefly dip mold once or twice into a bowl of hot water. Invert onto serving plate.
Well-frozen mousse will pop right out of the mold, and soft mousse with leave little bits clinging to the edges, and this rough texture is no good for the mirror glaze. After they’re unmolded, put them back in the freezer so they’re cold when you glaze them! A cold mousse cake is a happy mousse cake. NOT COLD is what you want when you serve them.
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