How to Make Ultimate Mango chocolate mousse cupcake

Mango chocolate mousse cupcake Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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Here is the best “Mango chocolate mousse cupcake” recipe we have found until now. This will be smell and look delicious.

Ingredients of Mango chocolate mousse cupcake

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

Here is a Quick and easy mango mousse that you can whip up if you want that special dessert or if you have unexpected guests coming for dinner.Also The mango mousse can be topped with your favorite dry fruits or some chocolate also.Mango Mousse is a great option for dessert on any occasion.I like to make mousse as a after dinner treat for my family.

Mango chocolate mousse cupcake step by step

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.

Try our Mango Mousse Cake recipe, the recipe Chocolate Mango Mousse by Red RibbonMango Mousse Cake Mango Cake Cupcakes Cupcake Cakes Just Desserts Delicious Desserts Mango Dessert Recipes.Mango Mousse recipe with step by step photos.

The pistachio and white chocolate went very well together!I would never have thought to make a pistachio cake but it's delicious and mostly tasted like almond.Delicate layers of sponge cake filled with sweet-tart mango mousse make a beautiful cake that will wow your guests.This sponge cake filled with mango mousse is quite spectacular.It looks professional but is doable if you use a springform pan.