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Galaxy Mousse Cakes ingredients including chocolate, cream, gelatin, and food coloring

Galaxy Mousse Cakes

Mini chocolate mousse cakes with a brownie base, topped with a stunning galaxy mirror glaze. A challenging but rewarding dessert for special occasions.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings: 10 cakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz unsalted butter
  • 8 oz semi-sweet chocolate chopped
  • 2 large eggs
  • 2 tsp instant espresso powder optional
  • 2 tsp vanilla extract
  • 5 oz granulated sugar (¾ cup)
  • 2.25 oz all-purpose flour (½ cup)
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 9 oz semi-sweet chocolate chopped or chocolate chips
  • 1.75 cups heavy cream divided
  • Pinch of salt
  • 0.25 oz unflavored powdered gelatin (1 packet)
  • 2 tbsp water
  • 0.75 oz unflavored powdered gelatin (3 packets)
  • 9 oz water divided
  • 10.5 oz granulated sugar (1½ cups)
  • 7 oz sweetened condensed milk ½ of standard can
  • 12 oz white chocolate real white chocolate with cocoa butter
  • Assorted gel food coloring royal blue, sky blue, electric purple, electric pink, super black, bright white

Equipment

  • 9x13 baking pan
  • Silicone hemisphere molds
  • Candy thermometer
  • immersion blender
  • mixing bowls

Method
 

  1. Line a 9x13-inch baking pan with foil and spray with nonstick spray. Preheat oven to 350°F.
  2. Melt butter and chocolate in microwave-safe bowl in 30-second increments, stirring between intervals.
  3. Cool to room temperature, then whisk in eggs one at a time.
  4. Add espresso powder, vanilla, and sugar; whisk until smooth and glossy.
  5. Fold in flour, baking powder, and salt until combined.
  6. Bake for 15 minutes, tap pan, then bake another 5 minutes. Cool completely.
  7. Cut 10 circles with 2¾-inch cutter. Freeze until use.
  8. Melt chocolate with ¾ cup cream and pinch of salt, stir until smooth. Cool to room temperature.
  9. Bloom gelatin in 2 tbsp cold water. Let sit.
  10. Whip remaining 1 cup cream to firm peaks.
  11. Melt gelatin briefly, whisk into chocolate mixture.
  12. Fold in whipped cream in two additions.
  13. Fill silicone molds, leaving ½ inch space at top. Press brownie rounds on top.
  14. Freeze at least 2 hours until firm. Unmold onto cardboard circles and keep frozen.
  15. Bloom gelatin with 4 oz cold water. Let sit.
  16. Heat remaining water, sugar, and condensed milk until simmering. Remove from heat, add gelatin and stir.
  17. Add white chocolate, let sit to soften, then blend until smooth.
  18. Divide into bowls, tint with gel colors, and cool to 95°F, stirring occasionally.
  19. Set frozen cakes on jars over parchment. Pour glaze over each cake, swirling colors for galaxy effect.
  20. Let sit 15 min, then transfer to plates. Chill another 10–15 min before serving.

Notes

Mousse must be fully frozen before glazing. Glaze temperature of 95°F is crucial for smooth coverage. Avoid over-swirl to prevent muddy colors. Best enjoyed the day of glazing.