Christmas Mousse Ornaments Recipe!

Sweet Potato Ganache Mousse Ornaments Recipe

Chocolate Crémeux

Yield: Fills 6 silicone molds (1 ¾-inch diameter)

Ingredients

• ¼ cup (60 g) heavy cream

• ¼ cup (60 g) whole milk

• 1 large egg yolk (room temperature)

• 2.6 oz (75 g) semisweet chocolate, finely chopped

(50 g of 60% dark + 25 g of 38% milk chocolate)

• 1 sheet leaf gelatin or 1 tsp powdered gelatin

Instructions

1 Bloom Gelatin:

◦ Leaf Gelatin: Cut into strips and submerge in cold water for 5 minutes.

◦ Powdered Gelatin: Sprinkle over 1 tbsp cold water and let sit for 5 minutes.

2 Melt Chocolate:

◦ Melt chopped chocolate using a double boiler or heatproof bowl over simmering water. Set aside.

3 Heat Cream & Milk:

◦ In a small saucepan, heat cream and milk over medium heat until steaming (just before boiling).

4 Temper Egg Yolk:

◦ Whisk egg yolk in a small bowl. Gradually whisk in ¼ cup of hot milk mixture, adding a little at a time.

◦ Pour the mixture back into the saucepan.

5 Cook to Thicken:

◦ Cook over medium heat, stirring constantly, until the mixture thickens and reaches 170°F (77°C).

6 Add Gelatin:

◦ Wring out softened gelatin or melt powdered gelatin in the microwave for 5 seconds, then add it to the hot milk mixture.

7 Combine:

◦ Add melted chocolate and whisk until smooth.

8 Fill Molds:

◦ Pour crémeux into silicone molds, leaving ¼ inch (0.6 cm) space at the top.

◦ Freeze for at least 4 hours.

Cranberry Gelée

Yield: Fills 6 silicone sphere molds (1-inch diameter)

Ingredients

• 1 ½ cups (226 g) fresh or frozen cranberries

• ¼ cup (50 g) granulated sugar (divided)

• 3 tsp (15 g) orange juice (divided)

• 1 ½ sheets leaf gelatin or 1 ½ tsp powdered gelatin

• 2 tbsp (30 g) water (plus extra for blooming gelatin)

Instructions

1 Make Cranberry Purée:

◦ Simmer cranberries, 2 tbsp sugar, and 1 ½ tsp orange juice in a saucepan until softened.

◦ Blend until smooth (makes about 1 cup).

2 Prepare Gelée:

◦ Bloom gelatin as above.

◦ Heat ½ cup purée with remaining sugar, orange juice, and water until it starts to bubble.

◦ Add gelatin, whisk until dissolved.

3 Fill Molds:

◦ Pour into 1-inch molds and refrigerate overnight. Freeze briefly to help unmold.

Sweet Potato Ganache Mousse

Yield: Fills 6 silicone molds (3-inch diameter)

Ingredients

• 1 sheet leaf gelatin or 1 tsp powdered gelatin

• ¼ cup (60 g) sweet potato ganache

• ¼ cup (60 g) whole milk

• 1 large egg yolk (room temperature)

• 1.4 oz (40 g) white chocolate, finely chopped

• ⅔ cup (160 g) heavy cream (cold)

Instructions

1 Bloom Gelatin:

Follow the same process as above.

2 Heat Ganache & Milk:

Heat together until steaming.

3 Temper Egg Yolk:

Temper yolk with hot mixture, then return to saucepan, cooking until it thickens to 170°F (77°C).

4 Add Gelatin & White Chocolate:

Stir gelatin and white chocolate into the hot mixture until smooth.

5 Whip Cream:

Whip heavy cream to medium-stiff peaks. Fold into cooled ganache mixture in two additions.

6 Assemble Mousse:

Fill molds ⅔ full. Place a frozen crémeux or gelée sphere in the center.

Place a stroopwafel round on top and level it. Freeze overnight.

Mirror Glaze

Yield: Glazes 6 mousse ornaments

Ingredients

• 6 sheets leaf gelatin or 2 tbsp powdered gelatin

• 1 cup (200 g) granulated sugar

• ⅔ cup (226 g) corn syrup or glucose

• ½ cup (118 g) water

• ½ cup (163 g) sweetened condensed milk

• 7 oz (200 g) white chocolate, finely chopped

• Gel or powdered food coloring

• 6 Rolos, dusted with gold luster

Instructions

1 Bloom Gelatin:

Soften as described.

2 Heat Sugar Mixture:

Combine sugar, corn syrup, and water. Boil until clear.

3 Add Gelatin & Condensed Milk:

Stir into hot mixture, then pour over white chocolate. Mix until smooth.

4 Cool Glaze:

Let it cool to 90-94°F (32-34°C), stirring occasionally. Add food coloring.

5 Glaze Mousse:

Unmold frozen mousse onto a wire rack. Pour glaze generously over the top.

Allow excess to drip off, scrape edges clean, and transfer to serving plates.

6 Decorate:

Press a gold-dusted Rolo onto each ornament and optionally sprinkle with gold luster.

Storage:

Store in the refrigerator for up to 5 days. Allow to come to room temperature for 15-20 minutes before serving.

#holidaydessert #mousse #baking #holidaybaking #christmas