Mango chocolate mousse cupcake
Mango chocolate mousse cupcake

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mango chocolate mousse cupcake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Mango chocolate mousse cupcake is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Mango chocolate mousse cupcake is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have mango chocolate mousse cupcake using 31 ingredients and 14 steps. Here is how you can achieve it.

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

So that’s going to wrap this up for this exceptional food mango chocolate mousse cupcake recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!