A delicious strawberry white chocolate mousse centre, white chocolate mousse, vanilla sponge cake, strawberry white chocolate ganache and to top it off: a holly chocolate. The perfect dessert for winter.
Holly Dome Cakes
Yield:
12
Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
20 minutes
Sponge cake with (strawberry) white chocolate mousse, strawberry white chocolate ganache and mistletoe chocolates.
Ingredients
- Holly Chocolates
- ½ Batch of Vanilla Sponge Cake*
- 2½ Batches of White Chocolate Mousse
- 1 Batch of Strawberry White Chocolate Mousse
Strawberry White Chocolate Ganache
- 16 grams of Freezedried Strawberry Powder
- 600 grams of White Chocolate
- 250 grams of Whipping Cream
Instructions
- Cut 12 circles (⌀7 cm) out of the Sponge Cake.
- Divide strawberry white chocolate mousse over 12 dome moulds (⌀5 cm).
- Freeze for about two hours, until fully set.
- Pipe white chocolate mousse into 12 dome moulds (⌀7 cm), fill them about halfway.
- Add in the frozen strawberry white chocolate mousse.
- Pipe on a small amount of white chocolate mousse.
- Place cake circles on top.
- Freeze for about three hours, until fully set.
- Melt the white chocolate, meant for the ganache, with the whipping cream.
- Mix in the freezedried strawberry powder.
- Place frozen chocolate mousse cakes onto a wire rack.
- Pour over strawberry white chocolate ganache.
- Refrigerate for about two hours, until fully set.
- Remove from wire rack and neaten the edges of each cake.
- Add Holly Chocolates on top.
Notes
*Bake in a rectangular cake pan (38,7 cm × 26 cm × 1,9 cm).