3 Easy Mirror Glaze Entremet Mousse Desserts Chocolate Glaze Compilation

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(#1) INGREDIENTS:
Chocolate Mousse:
3 Teaspoons Gelatine
3 Tablespoons Cold Water
255g Dark Chocolate
600mL Thickened/Double Cream
Arnott's Choc Ripple Biscuits
Chocolate Mirror Glaze:
210g Sugar
75g Water
70g Cocoa Powder
145g Thickened/Double Cream
3 Teaspoons Gelatine
3 Tablespoons Water
Grated Chocolate
Edible Gold Lustre Dust
Vodka or Lemon Extract
(#2) INGREDIENTS: Makes 10
CHEESECAKE FILLING:
250g Cream Cheese
300mL Whipping Cream
1/3 Cup Icing Sugar
1 Teaspoon Vanilla
3/4 Cup Crushed Oreos
1 Tablespoon Gelatine
3 Tablespoons Hot Water
CHOCOLATE BISCUIT BASE:
NB: YOU will only need half this amount. The leftover pastry freezes very well for a couple of months.
225g Unsalted Cold Butter
200g Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract
240g All Purpose Flour
100g Cocoa Powder
1/4 Teaspoon Salt
CHOCOLATE MIRROR GLAZE:
210g Sugar
85g Water
60g Cocoa Powder
130g Thickened/Double Cream
3 Teaspoons Gelatine
3 Tablespoons Water
DECORATION:
Loose leaf edible Gold
(#3) INGREDIENTS: Makes 12
BASE:
100g Sweet Biscuits/Crackers of Choice
50g Melted Unsalted Butter
VANILLA CHEESECAKE:
250g Cream Cheese
3/4 Cup Sugar
2 Teaspoons Vanilla
300mL Whipping Cream
2 Teaspoons Gelatine Powder (Optional)
2 Tablespoons Boiling Water (Do not use of not using Gelatine)
SHINY CHOCOLATE MIRROR GLAZE:
(This is a single batch, you will need to make two batches for the 12 cheesecakes)
210g Sugar
90g Water
60g Cocoa Powder
130g Thickened/Double Cream
3 Teaspoons Gelatine
3 Tablespoons Water
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
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