Magical Chocolate Hazelnut Mousse Bubbles: Edible Christmas Ornaments
Get ready to take your holiday desserts to the next level with these stunning Chocolate Hazelnut Mousse Bubbles! Imagine the delight on your guests' faces when they realize these festive "Christmas ornaments" are actually decadent, edible treats filled with creamy hazelnut mousse. Trust me, they’re just as magical to make as they are to eat! Plus, who doesn't love a little extra holiday sparkle on their dessert table? Whether you're hosting a holiday party or just want to wow your family, these mousse bubbles are sure to be the star of the show!
Difficulty Level:
Beginner to Intermediate
Summary and Skills Taught in Class:
In this class, you'll master a variety of pastry techniques, including:
Crafting perfect chocolate spheres
Making stable and delicious mousse fillings (both dark chocolate and white chocolate)
Creating a bubble-free, shiny mirror glaze
Baking a crispy, delightful chocolate hazelnut sable
Decorating festively with fun and easy details
By the end, you’ll have all the skills needed to create show-stopping desserts that are both beautiful and delicious!
Equipment and Supplies needed:
Digital Kitchen Scale
Stand Mixer
Stand Mixer’s Bowl and Whisk Attachment
Separate Large and Small bowls
Medium Sized Pot/Sauce Pan
Two of 2” or 2.5 “ Silicone Half-Sphere Molds (with 6 cavities each)
Teaspoons
Silicone Spatulas
Small Off-Set Spatula
Hand Whisk
2 Piping Bags
1A or 2A piping tip
Food Coloring Gels (red, brown, white)
Edible Metallic Gold Dust
Mini Reezes (peanut butter cups, or rollo candy)
Mini- Pretzels
Red M&M’s
Googly Eyes Sprinkles
Small Ziploc Bags
2” or 2.5 “ round cookie cutter
Wire (Cooling) Rack
Gold Leaf (optional)
Holiday Icing Decorations (Christmas tree, snowflake, or Santa (optional))
Ingredients needed:
Dark Chocolate
White Chocolate
Powdered Sugar
Eggs
Milk
Heavy Cream
Water
Unflavored Gelatin Powder
Hazelnuts
Butter
All-Purpose Flour
Granulated Sugar
Cocoa Powder
Salt
Sweetened Condensed Milk
Directions
Makes 6 Mousse Ornaments (2 red, 2 brown, 2 white)
Chocolate Hazelnut Sable (Make Ahead!)
Ingredients:
30 g finely ground hazelnuts (raw or roasted, blanched)
80 g all-purpose flour
67 g granulated sugar
14 g unsweetened cocoa powder
1/8 tsp salt
70 g unsalted butter, cold and cut into cubes
Instructions:
Preheat Your Oven: Set your oven to 350°F (175°C) and get ready for some baking magic!
Blend the Dry Ingredients: In a food processor, pulse the hazelnuts until finely ground. Then, add the flour, sugar, cocoa powder, and salt. Pulse until everything is evenly mixed.
Incorporate the Butter: Sprinkle the cold butter cubes over the dry ingredients. Pulse until the mixture resembles coarse crumbs. (When you pinch it between your fingers, it should hold together nicely.)
Roll It Out: Dump the crumb mixture onto a sheet of parchment paper, cover it with another sheet, and roll it out to 1/8-inch thickness. Pop it in the freezer for 15 minutes or the refrigerator for 30 minutes to set.
Cut and Bake: Once the dough is chilled, cut out rounds using a cookie cutter. Place them on a baking sheet and bake for 15 to 18 minutes, or until the edges are set. Let them cool on a wire rack, and you’ve got your delicious sable bases ready to go!
Chocolate Shell
Ingredients:
500 g pre-tempered confiture dark chocolate (or finely chopped chocolate bar, or semi-sweet chocolate morsels), melted
Instructions:
Prepare the Molds: Thinly coat the silicone half-sphere cavities with about 1 heaping teaspoon of melted chocolate.
Set in the Freezer: Place the silicone mold in the freezer for 5-10 minutes until the chocolate sets. Then, apply a second thin coat of melted chocolate and freeze again to set.
De-Mold and Assemble: Once the chocolate half-spheres have set, carefully remove them from the freezer and de-mold half of them.
Create the Seals: Heat a small frying pan over low heat (or microwave a plate for 2 minutes). Melt the edges of the de-molded half-spheres by wiping them on the hot surface, then immediately adhere them to the other half-sphere still in the mold.
Final Freezing: Repeat with the remaining half-spheres, then place the mold back into the freezer for another 5-10 minutes to set completely.
Make Openings: Fill a small cup with boiling water. Dip the narrower end of a piping tip (1A or 2A) into the hot water, wipe off excess, and gently press it against the top of each sphere to melt a small opening. Repeat with all chocolate spheres, then return them to the freezer to cool while we prepare the dark and white chocolate mousses.
Dark Chocolate Mousse
Ingredients:
6 g unflavored gelatin powder
36 g cold water
1 egg
40 g sugar
70 g whole milk
70 g dark chocolate, finely chopped
180 g heavy cream, cold
Instructions:
Bloom the Gelatin: Start by sprinkling the gelatin powder over the cold water in a small bowl. Let it bloom for at least 5 minutes. This step is super important, as it helps the gelatin dissolve smoothly into your mousse!
Whip It Good: In the bowl of your stand mixer fitted with a whisk attachment, add the egg and sugar. Whip on high speed for about 5 minutes until the mixture turns a lovely lighter color, doubles in volume, and becomes all airy and fluffy—like a cloud of happiness!
Heat Things Up: Now, let’s get that creamy goodness going! Reduce the mixer speed to low and gradually add the milk. Once incorporated, transfer this lovely mixture to a medium-sized pot and bring it to a gentle boil over medium heat. Keep whisking with a hand whisk to ensure everything blends beautifully.
Add the Magic: As soon as your milk/egg/sugar mixture starts bubbling away, remove it from the heat. Quickly add the bloomed gelatin and whisk until it’s fully combined. Then, add in the finely chopped dark chocolate and whisk again until you’ve got a smooth, shiny mixture. Set this aside to cool to room temperature—patience is a virtue, my friends!
Whip the Cream: While that chocolatey goodness cools, it’s time to whip the heavy cream! Use a mixer or a whisk to whip the cream to stiff peaks. This step adds that airy lightness to your mousse that will have everyone swooning.
Combine the Dream: Once the chocolate mixture has cooled, gently fold it into the whipped cream. You want to keep that fluffy texture, so be gentle but thorough.
Fill Those Spheres: Now comes the fun part! Transfer your dark chocolate mousse into a piping bag, and fill your chocolate spheres halfway with this velvety delight. Don’t worry if you overfill them a little; we want them to be generously filled with goodness!
Chill Out: Place the filled spheres back into the freezer to set while we prepare the next layer—the creamy white chocolate mousse!
White Chocolate Mousse
Ingredients:
6 g unflavored gelatin powder
36 g cold water
1 egg
40 g sugar
70 g whole milk
70 g dark chocolate, finely chopped
180 g heavy cream, cold
Instructions:
Bloom the Gelatin: Begin by sprinkling the gelatin powder over the cold water in a small bowl. Let it bloom for at least 5 minutes—this is a magical moment where the gelatin becomes supercharged and ready to work its magic in our mousse!
Whip It Up: In the bowl of your stand mixer fitted with a whisk attachment, combine the egg and sugar. Whip on high speed for about 5 minutes. Watch in awe as the mixture transforms into a lighter color, doubling in volume and becoming airy and fluffy! It's like a mini magic show in your kitchen! ✨
Heat Things Up: Reduce the mixer’s speed to the lowest setting and slowly add the milk. Once everything is combined, transfer the mixture to a medium-sized pot. Bring it to a gentle boil over medium heat while constantly whisking with a hand whisk. This step is key to creating that luscious texture we all love!
Incorporate the Gelatin: As soon as your milk/egg/sugar mixture starts bubbling away, remove it from the heat. Add the bloomed gelatin and whisk until it’s fully combined. Then, fold in the finely chopped dark chocolate until it melts beautifully into the mixture. Set this aside to cool to room temperature—patience is key, my friends!
Whip the Cream: While our chocolate mixture cools, it’s time to whip the heavy cream! Use a mixer or a whisk to whip the cream to stiff peaks. We want that airy, fluffy texture to give our mousse its dreamy quality!
Combine the Dreaminess: Now for the fun part! Gently fold the cooled chocolate mixture into the whipped cream. Take your time with this step; we want to keep that lovely lightness. Once combined, transfer the mousse into a piping bag.
Fill the Spheres: Remove those gorgeous chocolate spheres from the freezer, and let’s fill them up! Pipe the white chocolate mousse all the way to the top of each sphere—this is where all the magic happens! ✨
Chill Out: Place the filled spheres back into the freezer to set while we prepare the mirror glaze. This will create a glossy finish that will make your mousse ornaments shine like little holiday gems!
Mirror Glaze
Ingredients:
8 tbsp glucose syrup
135 g (2/3 cup) sugar
4 tbsp cold water
10-12 g gelatin powder + 4 tbsp cold water
6 tbsp condensed milk
150 g (1 cup) white chocolate, chopped
Food coloring gels (red, brown, and white)
Instructions:
Prepare the White Chocolate: Start by placing the chopped white chocolate into a large heatproof bowl. This will be the base of our fabulous mirror glaze, so let it hang out and get cozy while we prep the rest!
Bloom the Gelatin: In a small bowl, combine the gelatin powder and cold water. Mix it well and set aside for at least 5 minutes. This blooming step is crucial for achieving that lovely texture we want!
Heat the Mixture: In a small pot, combine the glucose syrup, sugar, water, and condensed milk. Bring this sweet concoction to a boil over medium heat, stirring occasionally. Once it reaches a rolling boil, remove it from the heat.
Combine with Gelatin: Add the bloomed gelatin to the hot mixture and stir until it’s fully melted. This gooey goodness is what will give our glaze its perfect sheen!
Pour Over Chocolate: Now, pour this warm mixture over the bowl of white chocolate. Do not stir just yet—let it sit for 5 minutes to allow the chocolate to soften.
Whisk It Good: After the waiting game, it’s time to whisk! Mix well until the white chocolate is completely melted and combined. You’ll see it transform into a silky glaze that’s just begging to be poured.
Color It Up: Divide the glaze into three measuring cups. Color one with red food coloring, another with brown, and leave the last one white. Feel free to get creative—mix the gels to achieve your desired shades!
Cool Down: Let the glaze cool to about 37°C (90-94°F) on a sugar thermometer. This is the magic number for a perfect pour!
Mirror-Glazing and Decorative Steps:
Prepare for Pouring: Remove your mousse-filled spheres from the freezer and gently de-mold them from the silicone mold. Place them on a wire rack set over a plastic-lined baking pan to catch any drips.
Pour the Glaze: Time to shine! Pour the red glaze over two spheres, the brown over another two, and the white over the last two. Don’t be shy—let that glaze flow! Repeat this for a second and third coat to achieve that beautiful, glossy finish.
Let It Set: Allow the mirror glaze to drip and slightly set for about 5 minutes.
Transfer to Rounds: Using a small off-set silicone spatula, carefully transfer the glazed spheres onto your chocolate/hazelnut rounds.
Gild the Treats: In a small ziplock bag, toss in some peanut butter cups or Rolo candy, mini pretzels, and a sprinkle of metallic gold dust. Close it up and give it a good shake. Now you’ve got your gilded candy to decorate the tops of your spheres!
Get Creative: For some festive flair, decorate the brown spheres as adorable reindeer with the pretzels for antlers, M&M’s for noses, and googly eyes! Attach the icing decorations to the sides of the white and red spheres for that extra sparkle.
Chill Out: Store your fabulous creations in the refrigerator until you’re ready to serve. They’re sure to be the star of the show!
And there you have it, my fabulous bakers! Your chocolate mousse spheres are now dressed to impress with a shiny mirror glaze that’s as delightful as it is delicious. I can't wait for you to see the smiles on your friends’ faces when you serve these beauties! Happy glazing, and remember: a little shine goes a long way! 💖✨
Chocolate Hazelnut Mousse Bubbles
Ingredients
- Dark Chocolate
- White Chocolate
- Powdered Sugar
- Eggs
- Milk
- Heavy Cream
- Water
- Unflavored Gelatin Powder
- Hazelnuts
- Butter
- All-Purpose Flour
- Granulated Sugar
- Cocoa Powder
- Salt
- Sweetened Condensed Milk
- 30 g finely ground hazelnuts (raw or roasted, blanched)
- 80 g all-purpose flour
- 67 g granulated sugar
- 14 g unsweetened cocoa powder
- 1/8 tsp salt
- 70 g unsalted butter, cold and cut into cubes
- 500 g pre-tempered confiture dark chocolate (or finely chopped chocolate bar, or semi-sweet chocolate morsels), melted
- 6 g unflavored gelatin powder
- 36 g cold water
- 1 egg
- 40 g sugar
- 70 g whole milk
- 70 g dark chocolate, finely chopped
- 180 g heavy cream, cold
- 6 g unflavored gelatin powder
- 36 g cold water
- 1 egg
- 40 g sugar
- 70 g whole milk
- 70 g dark chocolate, finely chopped
- 180 g heavy cream, cold
- 8 tbsp glucose syrup
- 135 g (2/3 cup) sugar
- 4 tbsp cold water
- 10-12 g gelatin powder + 4 tbsp cold water
- 6 tbsp condensed milk
- 150 g (1 cup) white chocolate, chopped
- Food coloring gels (red, brown, and white)
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C) and get ready for some baking magic!
- Blend the Dry Ingredients: In a food processor, pulse the hazelnuts until finely ground. Then, add the flour, sugar, cocoa powder, and salt. Pulse until everything is evenly mixed.
- Incorporate the Butter: Sprinkle the cold butter cubes over the dry ingredients. Pulse until the mixture resembles coarse crumbs. (When you pinch it between your fingers, it should hold together nicely.)
- Roll It Out: Dump the crumb mixture onto a sheet of parchment paper, cover it with another sheet, and roll it out to 1/8-inch thickness. Pop it in the freezer for 15 minutes or the refrigerator for 30 minutes to set.
- Cut and Bake: Once the dough is chilled, cut out rounds using a cookie cutter. Place them on a baking sheet and bake for 15 to 18 minutes, or until the edges are set. Let them cool on a wire rack, and you’ve got your delicious sable bases ready to go!
- Prepare the Molds: Thinly coat the silicone half-sphere cavities with about 1 heaping teaspoon of melted chocolate.
- Set in the Freezer: Place the silicone mold in the freezer for 5-10 minutes until the chocolate sets. Then, apply a second thin coat of melted chocolate and freeze again to set.
- De-Mold and Assemble: Once the chocolate half-spheres have set, carefully remove them from the freezer and de-mold half of them.
- Create the Seals: Heat a small frying pan over low heat (or microwave a plate for 2 minutes). Melt the edges of the de-molded half-spheres by wiping them on the hot surface, then immediately adhere them to the other half-sphere still in the mold.
- Final Freezing: Repeat with the remaining half-spheres, then place the mold back into the freezer for another 5-10 minutes to set completely.
- Make Openings: Fill a small cup with boiling water. Dip the narrower end of a piping tip (1A or 2A) into the hot water, wipe off excess, and gently press it against the top of each sphere to melt a small opening. Repeat with all chocolate spheres, then return them to the freezer to cool while we prepare the dark and white chocolate mousses.
- Bloom the Gelatin: Start by sprinkling the gelatin powder over the cold water in a small bowl. Let it bloom for at least 5 minutes. This step is super important, as it helps the gelatin dissolve smoothly into your mousse!
- Whip It Good: In the bowl of your stand mixer fitted with a whisk attachment, add the egg and sugar. Whip on high speed for about 5 minutes until the mixture turns a lovely lighter color, doubles in volume, and becomes all airy and fluffy—like a cloud of happiness!
- Heat Things Up: Now, let’s get that creamy goodness going! Reduce the mixer speed to low and gradually add the milk. Once incorporated, transfer this lovely mixture to a medium-sized pot and bring it to a gentle boil over medium heat. Keep whisking with a hand whisk to ensure everything blends beautifully.
- Add the Magic: As soon as your milk/egg/sugar mixture starts bubbling away, remove it from the heat. Quickly add the bloomed gelatin and whisk until it’s fully combined. Then, add in the finely chopped dark chocolate and whisk again until you’ve got a smooth, shiny mixture. Set this aside to cool to room temperature—patience is a virtue, my friends!
- Whip the Cream: While that chocolatey goodness cools, it’s time to whip the heavy cream! Use a mixer or a whisk to whip the cream to stiff peaks. This step adds that airy lightness to your mousse that will have everyone swooning.
- Combine the Dream: Once the chocolate mixture has cooled, gently fold it into the whipped cream. You want to keep that fluffy texture, so be gentle but thorough.
- Fill Those Spheres: Now comes the fun part! Transfer your dark chocolate mousse into a piping bag, and fill your chocolate spheres halfway with this velvety delight. Don’t worry if you overfill them a little; we want them to be generously filled with goodness!
- Chill Out: Place the filled spheres back into the freezer to set while we prepare the next layer—the creamy white chocolate mousse!
- Bloom the Gelatin: Begin by sprinkling the gelatin powder over the cold water in a small bowl. Let it bloom for at least 5 minutes—this is a magical moment where the gelatin becomes supercharged and ready to work its magic in our mousse!
- Whip It Up: In the bowl of your stand mixer fitted with a whisk attachment, combine the egg and sugar. Whip on high speed for about 5 minutes. Watch in awe as the mixture transforms into a lighter color, doubling in volume and becoming airy and fluffy! It's like a mini magic show in your kitchen! ✨
- Heat Things Up: Reduce the mixer’s speed to the lowest setting and slowly add the milk. Once everything is combined, transfer the mixture to a medium-sized pot. Bring it to a gentle boil over medium heat while constantly whisking with a hand whisk. This step is key to creating that luscious texture we all love!
- Incorporate the Gelatin: As soon as your milk/egg/sugar mixture starts bubbling away, remove it from the heat. Add the bloomed gelatin and whisk until it’s fully combined. Then, fold in the finely chopped dark chocolate until it melts beautifully into the mixture. Set this aside to cool to room temperature—patience is key, my friends!
- Whip the Cream: While our chocolate mixture cools, it’s time to whip the heavy cream! Use a mixer or a whisk to whip the cream to stiff peaks. We want that airy, fluffy texture to give our mousse its dreamy quality!
- Combine the Dreaminess: Now for the fun part! Gently fold the cooled chocolate mixture into the whipped cream. Take your time with this step; we want to keep that lovely lightness. Once combined, transfer the mousse into a piping bag.
- Fill the Spheres: Remove those gorgeous chocolate spheres from the freezer, and let’s fill them up! Pipe the white chocolate mousse all the way to the top of each sphere—this is where all the magic happens! ✨
- Chill Out: Place the filled spheres back into the freezer to set while we prepare the mirror glaze. This will create a glossy finish that will make your mousse ornaments shine like little holiday gems!
- Prepare the White Chocolate: Start by placing the chopped white chocolate into a large heatproof bowl. This will be the base of our fabulous mirror glaze, so let it hang out and get cozy while we prep the rest!
- Bloom the Gelatin: In a small bowl, combine the gelatin powder and cold water. Mix it well and set aside for at least 5 minutes. This blooming step is crucial for achieving that lovely texture we want!
- Heat the Mixture: In a small pot, combine the glucose syrup, sugar, water, and condensed milk. Bring this sweet concoction to a boil over medium heat, stirring occasionally. Once it reaches a rolling boil, remove it from the heat.
- Combine with Gelatin: Add the bloomed gelatin to the hot mixture and stir until it’s fully melted. This gooey goodness is what will give our glaze its perfect sheen!
- Pour Over Chocolate: Now, pour this warm mixture over the bowl of white chocolate. Do not stir just yet—let it sit for 5 minutes to allow the chocolate to soften.
- Whisk It Good: After the waiting game, it’s time to whisk! Mix well until the white chocolate is completely melted and combined. You’ll see it transform into a silky glaze that’s just begging to be poured.
- Color It Up: Divide the glaze into three measuring cups. Color one with red food coloring, another with brown, and leave the last one white. Feel free to get creative—mix the gels to achieve your desired shades!
- Cool Down: Let the glaze cool to about 37°C (90-94°F) on a sugar thermometer. This is the magic number for a perfect pour!
- Prepare for Pouring: Remove your mousse-filled spheres from the freezer and gently de-mold them from the silicone mold. Place them on a wire rack set over a plastic-lined baking pan to catch any drips.
- Pour the Glaze: Time to shine! Pour the red glaze over two spheres, the brown over another two, and the white over the last two. Don’t be shy—let that glaze flow! Repeat this for a second and third coat to achieve that beautiful, glossy finish.
- Let It Set: Allow the mirror glaze to drip and slightly set for about 5 minutes.
- Transfer to Rounds: Using a small off-set silicone spatula, carefully transfer the glazed spheres onto your chocolate/hazelnut rounds.
- Gild the Treats: In a small ziplock bag, toss in some peanut butter cups or Rolo candy, mini pretzels, and a sprinkle of metallic gold dust. Close it up and give it a good shake. Now you’ve got your gilded candy to decorate the tops of your spheres!
- Get Creative: For some festive flair, decorate the brown spheres as adorable reindeer with the pretzels for antlers, M&M’s for noses, and googly eyes! Attach the icing decorations to the sides of the white and red spheres for that extra sparkle.
- Chill Out: Store your fabulous creations in the refrigerator until you’re ready to serve. They’re sure to be the star of the show!
