Ornament Mousse Balls Holiday (Recipe for Printing)
Perfect for Christmas or winter parties, these ornament mousse balls feature a chocolate base, mirror glaze, and festive filling options. Great as a holiday dessert centerpiece. Save & click.
# What You Need:
→ Mousse Base
01 -
1 cup heavy cream, divided
02 -
4 ounces high-quality dark chocolate, chopped
03 -
1 teaspoon vanilla extract
04 -
Pinch of salt
→ Optional Surprise Center
05 -
6 teaspoons fruit compote, chocolate ganache, or small cake pieces
→ Mirror Glaze
06 -
1/2 cup water
07 -
1/2 cup sugar
08 -
1/2 cup sweetened condensed milk
09 -
1 tablespoon unflavored gelatin
10 -
2 tablespoons cold water
11 -
4 ounces white chocolate, chopped
12 -
Gel food coloring, as desired
→ Decoration
13 -
Edible gold luster dust (optional)
14 -
Fondant, licorice laces, or pretzel sticks for hooks
15 -
Powdered sugar for dusting (optional)
# How to Make It:
01 -
Place chopped dark chocolate in a medium heatproof bowl. In a small saucepan, heat 1/2 cup of the heavy cream just until simmering. Pour the hot cream over the chocolate and let stand one minute to soften. Stir gently until smooth, then allow to cool to room temperature.
02 -
In a chilled mixing bowl, whip remaining 1/2 cup heavy cream with vanilla extract and a pinch of salt until firm peaks form. Fold one-third of the whipped cream vigorously into the cooled chocolate ganache to lighten it. Gently fold in the remainder until fully incorporated and the mixture is uniform.
03 -
Spoon mousse into silicone sphere molds, filling each about one-third of the way. Add 1 teaspoon of your chosen filling to the center of each cavity. Fill with additional mousse to the top of the mold and smooth surface with an offset spatula. Place molds onto a baking sheet and freeze at least 4 hours or overnight until solid.
04 -
Bloom gelatin by sprinkling 1 tablespoon unflavored gelatin over 2 tablespoons cold water in a small bowl. In a saucepan, combine 1/2 cup water, 1/2 cup sugar, and 1/2 cup sweetened condensed milk. Heat gently over medium, stirring until sugar is dissolved. Remove from heat, stir in bloomed gelatin until fully melted, then add 4 ounces chopped white chocolate. Stir until smooth.
05 -
Strain mirror glaze through a fine mesh sieve into a bowl or container suitable for an immersion blender. Add gel food coloring to desired intensity. Blend for 30 seconds until color is uniform and glaze is shiny. Allow glaze to cool to about 90°F (32°C) before use.
06 -
Line a baking sheet with parchment paper and set a wire rack on top. Remove frozen mousse spheres from molds and place flat-side down on rack. Pour mirror glaze evenly over each sphere to completely coat. Allow excess glaze to drip off.
07 -
Transfer glazed spheres to dessert plates using an offset spatula. Decorate with gold-dusted fondant, licorice laces, or pretzel hooks. Dust with powdered sugar if desired and serve chilled.
# Extra Tips:
01 -
Ensure the mousse spheres are completely frozen before glazing for a flawless, streak-free finish.
02 -
Chill your mixing bowl and whisk attachment for faster and better whipped cream volume.
03 -
Use gel or powder food coloring only, as liquid food coloring can alter the glaze consistency.