# Heart-Shaped Berry Mousse Cakes with Mirror Glaze

This recipe shows how to make heart-shaped berry mousse cakes with mirror glaze.

- Servings: 6 servings
- Total time: 44 min
- Category: Dessert
- Language: en

## Ingredients

- 500 g blueberries or any other berries
- 250 ml whipping heavy cream
- 100 g sugar
- 1 tbsp lemon juice
- 14 g unflavored gelatine
- 75 ml water
- 175 g white chocolate
- 150 g sugar
- 100 ml sweetened condensed milk
- 75 ml water
- 10 g unflavored gelatine
- 60 ml water for gelatine
- 1 gel food coloring
- 6 sponge cake

## Instructions

1. Mix gelatine with water in a bowl and set aside.
2. Place blueberries into a saucepan, add sugar and lemon juice, bring to a boil and remove from heat.
3. Blend blueberries (if you use raspberries, no need to blend).
4. Add gelatine to the blueberries.
5. Pass the blueberries through a sieve into a bowl.
6. Whip the heavy cream to medium peaks.
7. Add 2-3 large tbsp of the whipped cream to the blueberries mixture and stir in gently. Carefully fold in the rest of the cream until the mixture is smooth.
8. Spoon the mousse into silicone molds, place the jelly in the middle of the mousse and press the sponge cake (base) onto the top of the mousse.
9. Freeze at least 4 hrs or overnight until completely firm.
10. Mix gelatine with water in a bowl and set aside.
11. Combine sugar, water and sweetened condensed milk in a saucepan and bring to a boil, remove from heat.
12. Add gelatine and stir.
13. Pour mixture over white chocolate and let sit for 10 min., add gel food coloring, blend until smooth. Fix blender in one position to reduce air bubbles.
14. Pass the glaze through a sieve 1-2 times to remove the bubbles.
15. Cover the glaze by wrap and place into the refrigerator for 12 hours to stabilize.
16. After stabilizing remove the wrap and reheat the glaze in the microwave for 15 sec. in several times until smooth.
17. Let glaze to cool until 32C/90F.
18. Remove cakes from freezer, place them on the rack or glasses and pour glaze over cakes immediately.
19. Allow the excess glaze to drip off, then gently scrape the edges to remove any drops. Carefully transfer cakes using a small spatula to plate.
20. Defrost for 6-12 hrs in the refrigerator.

## Equipment

- saucepan
- whisk
- blender
- sieve
- silicone molds
- heart-shaped mold
- scale
- measuring cup
- spatula

## Source

- Original video: https://www.tiktok.com/@itsnatalialife/video/7214953087943839019?q=c%C3%A1ch%20l%C3%A0m%20b%C3%A1nh%20mousse%20%C4%91%E1%BB%95%20khu%C3%B4n&t=1741197536250
- Recipe page: https://www.cliprecipe.com/recipe/e156b22c-378d-481e-a074-0facd92b4ca1
- Extracted: 2025-03-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt