Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, mango chocolate mousse cupcake. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

With some mango mousse leftover, I decided to make a mini one for myself. Mango Mousse Cake is a succulent assortment crafted using mangoes and tender chocolate genoise. As it's summer and mangoes are readily available you can make Mango Mousse Cake whenever you want.

Mango chocolate mousse cupcake is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Mango chocolate mousse cupcake is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have mango chocolate mousse cupcake using 31 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Mango chocolate mousse cupcake:

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

Instead of making the base cake in one big pan, I decided to use llaneras to yield small portions that would fit in individual plastic tubs. Mango Raspberry Mousse Cake is a light, elegant, flavorful dessert bursting of summer flavor. Raspberries and mango are making a heavenly match while the pistachio cake and crunch are bringing a great texture and color. The raspberry jelly on top is simply irresistible red and rich in flavor which makes it an elegant topping to any cake.

Steps 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

This entremet features (from the bottom) almond dacquoise cake, chocolate Bavarian mousse, mango compote, mango-colored mirror glaze. Unmold cake: Using a portable blow dryer or damp very hot towel, carefully heat outside of springform pan until edge of mousse melts slightly. An entremet cake is just a fancy French way of describing a layered mousse cake. At minimum they have to have two components, mousse and cake, but many times creators add more stuff. In this case I added a gelee filling made from passionfruit, and of course the mirror glaze.

So that is going to wrap it up for this exceptional food mango chocolate mousse cupcake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!