Recipe: Perfect Mango chocolate mousse cupcake

Mango chocolate mousse cupcake. 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. Add hot water to the bottom of the double boiler and place over medium-low heat.

Place chocolate pieces or chips in your blender or food processor. Make the mango mousse: Put water in a small heatproof cup. Place cup with softened gelatin in a saucepan with enough water to come halfway up side of cup. You can have Mango chocolate mousse cupcake using 31 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Mango chocolate mousse cupcake

It's of Mango ball.
It's 1/3 cup of mango juice.
It's 1 tbsp of sugar.
Prepare 2 tbsp of cream.
You need 1 tsp of milkmaid.
Prepare 1/2 tsp of agar agar power.
You need 1 tbsp of Mango juice.
Prepare 2 tbsp of Mango peel and chopped.
It's of Mango cake.
It's 1/3 cup of sugar.
You need 3/4 cup of all purpose flour.
You need 1 tbsp of melted butter.
You need 1/2 cup of Mango pulp.
You need 1 tsp of condensed milk.
You need 1 tsp of vanila extract.
Prepare 1/2 tsp of baking soda.
You need 1 tsp of baking powder.
You need 1 tsp of vinegar.
It's of Chocolate mousse.
It's 1 cup of dark chocolate.
It's 1/2 cup of whipping cream.
It's 2/3 cup of chilled whipping cream.
You need 1 tsp of agar agar.
Prepare 1 tbsp of cold water.
It's of Mirror glaze.
It's 1 cup of white chocolate cut small pieces.
Prepare 1/3 cup of water.
It's 3/4 cup of condensed milk.
You need 1 tsp of vanila extract.
Prepare 1 tsp of agar agar power.
You need 1/4 cup of cold water mango puri for mirror glaze.

Heat gelatin mixture in hot, not simmering water. Chocolaty plus a sweet mango in your mouth, you dessert it! Get this irresistible Chocolate Mango Mousse in our latest addition of delectable confectioneries. If you want to put a smile on someone's face, this is the cake to do it with!

Mango chocolate mousse cupcake step by step

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..
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..
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..
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..
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..
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..
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..
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..
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..
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..
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..
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..
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.
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.

To make the chocolate mousse, in a medium sauce pan over low heat, combine the egg yolks, powdered sugar, and ⅓ heavy whipping cream until it starts to thicken and almost doubles in size, consistently whisking throughout. Remove the mixture from the heat and add in the chocolate chips, stirring until completely melted. This Mango Mousse Cake is a decadent cake made of a moist sponge cake topped with a creamy mango mousse, then finished with a sweet mango gel topping. This is your serious mango craving fix! As mangoes arrive at our house one carton full after another, I get reminded to make this simply elegant Mango Mousse Cake.