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Pour some hot ganache over the shells and watch the magic happen!
A chocolate orb filled with yuzu cake and yuzu mousse that melt away when hot ganache is poured on top

Posted by Connie Z. from Vancouver, British Columbia, Canada • Published See Connie Z.'s 7 projects »

  • Step 1

    Chocolate Shells
    Temper chocolate in microwave
    Place about 2 tbsp of melted chocolate into each mould
    Tilt mould to coat with chocolate
    Hold up mould on one edge and let excess chocolate drip off
    Place mould into freezer for about 5 minutes for chocolate to harden up
    Unmould by gently pushing on one mould at a time to remove chocolate shell

  • Step 2

    Yuzu Cake
    Beat butter and sugar together until light and fluffy
    Add in eggs one at a time and beat until fully incorporated
    Add in all the flour at once and gently mix together
    Stir in the yuzu juice
    Scoop into the silicone mould until just ¾ full
    Bake for 5-8 minutes

  • Step 3

    Yuzu Mousse
    Combine lemon juice and cup cold water
    Sprinkle gelatin on top and let sit until softened
    Add sugar and salt to gelatin mixture, and gently microwave until sugar melts. Allow to cool before moving on to the next step.
    In a large bowl, whisk cream until soft peaks form.
    Pour cooled gelatin mixture into whipped cream and whisk until soft peaks return.
    Gently fold in honey and skim milk powder until combined.
    Let sit in freezer until mousse solidifies (5 minutes)
    Transfer mousse to piping bags and pipe mousse on top of cake.

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