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A light and fluffy mousse, secret butterscotch filling and a caramel mirror glaze make these little cakes a showstopping dessert for a special occasion. And the best part? They use two cheat’s shortcuts to make them even easier! 

Cheat’s Mirror Glaze Mousse Cakes 

Makes 10


Velvet Mousse:

2 tsp gelatine powder 

80ml First Choice milk

400ml First Choice Vanilla or Butterscotch Velvet, ice cold and well-chilled


Mirror glaze:

300g soft brown sugar

300ml water

40ml cornflour in 80ml water

300g First Choice Long Life Cream

60ml gelatine dissolved in 120ml water


10 digestive biscuits

100g finely chopped pistachios, to decorate



To make the mousse: Sprinkle the gelatine powder over the cream and allow it to absorb. 

      ☐ 2 tsp gelatine powder 

      ☐ 80ml First Choice milk

Heat the milk gently in the microwave until the gelatine is melted. Allow to cool.  Whip the First Choice Velvet with a stand mixer on high speed until stiff peaks form. 

      ☐ 400ml First Choice Vanilla or Butterscotch Velvet, ice-cold and well-chilled

Fold in the cooled milk-gelatine mixture. Spoon the mousse into 10 silicone dome moulds (alternatively you can use a silicone muffin tray). Reserve the leftover mousse (we’ll use this to seal the filling inside later). Freeze. 

To make the glaze:

Place the sugar in a saucepan and slowly let it melt and caramelise. Once dark brown, add the water and whisk. Mix the cornflour and water and add to the butterscotch while whisking. 

      ☐ 300g brown sugar

      ☐ 300ml water

      ☐ 40ml cornflour in 80ml water

Remove from heat. Measure out 120ml of sauce and set it aside. To the rest of the sauce, add the cream and soaked gelatine. Strain and set aside to cool to 27 degrees celsius. 

To assemble:  Remove the semi-frozen mousse from the freezer after 1 hour and use a teaspoon measure to scoop out a cavity in the middle of each mousse. Then fill the cavity with the reserved liquid butterscotch sauce. Top with the remaining mousse and a digestive biscuit and freeze until solid – about 2 hours. 

      ☐ 10 digestive biscuits

Unmould the frozen domes and place them on a cooling rack with a baking sheet underneath. Once the mirror glaze has cooled to 27 degrees celsius, pour it over the frozen domes to cover each one completely. Carefully remove the domes from the rack and using your hands gently press the finely chopped pistachios around the edges.

      ☐ 100g finely chopped pistachios, to decorate

 Allow to defrost at room temperature before serving.