WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE 11 SEPTEMBER 2022
Whilst grazing thru YouTube Cake videos, I came upon Emmy, whom I find amusing; she shows both her FAILED IT! & her NAILED IT! for MIRROR GLAZE. That seems simple, and I really like the look, so I want to try it, but I first have to make a WHITE CHOCOLATE STRAWBERRY MOUSSE CAKE, chill it, and then do the mirror glaze. BUT FIRST! MORE TOOLS! I have never used a springform cake pan, so I marched right over to amazon.com and ordered these . . .
I took the strawberries out of the freezer, put them in the fridge, then realized I'd better use them today, or else. I came to this realization after dinner, and I don't usually bake that late in the day, but I felt energized, so what the heck. I was thrilled (doesn't take much) to be able to use my kitchen scale again . . . . . . and I had exactly the right amount of strawberries, which I then heated, along with the sugar. OOPS! I read the wrong part of the recipe (this is the most DISorganized recipe I've ever used), and put in 1/2 cup of sugar insead of 1/4. Well, nothing to be done about that, so I puréed them added the gelatin (which I've never worked with before) . . . . . . added a few drops of red food coloring; can you tell the difference? . . . . . . and set it aside to cool to room temperature. I used one of my 9" parchment rounds to cut to shape . . . The crust was easy: I put almost an entire box of Nilla cookies into the Cuisnart and let 'er rip! Then added the melted butter and let 'er rip a bit more . . . Onward to the white chocolate mousse . . . I didn't have enough white chocolate. (And no, I was NOT about to go to Walgreen's to get some white chocolate bars; we all know what happened last time I did that.) OK, then I can make it a semi-sweet chocolate . . . I didn't have enough of those, either. BUT I could add 20g of bittersweet chocolate to make up the difference, so I did. Maybe that will make up for the extra sugar I'd put into the strawberry purée. I usually melt chocolate with whipping cream in the microwave, but decided to use the double-boiler method this time . . . . . . and it's a good thing I did, as I realized I'd added the entire amount of whipping cream (did I mention how DISorganized this recipe is?), which was 12 ounces rather than five. So I quickly scooped some of the whipping cream into a sieve until I had taken out seven ounces. Luckily, the chocolate hadn't yet begun to melt. Of course, the whipping cream HAD warmed up a tad, so I put the bowl into a bowl of ice cubes whilst beating it up to stiff peaks . . . . . . and that worked quite well. I poured the chocolate mousse into the pan and put it into the fridge. . . . . . whilst I finished the strawberry mousse, which I then poured over the chocolate mousse, and into the fridge it all went . . .
Truly, a comic that says EXACTLY how I felt tonight . . .

BUT WAIT . . . WHAT ABOUT THE MIRROR GLAZE??