A creamy durian mousse that almost taste like the real thing is folded with a little whipped cream to make it easier on the palate. It’s then coated with a shiny Chocolate Mirror Glaze for a look good feel.
Click Picture below to Pin this recipe for later
You have probably seen my previous post on how to make a Shiny Chocolate Mirror Glaze that creates professional looking desserts. Underneath that Chocolate mirror is this delicious creamy Durian Mousse filling. This durian mousse filling contains a minimal amount of ingredients and is so easy to whip up.
Click Picture below to Pin this recipe for later
I know what you are thinking…. Hard core Durian lovers will probably hate me from tempering with its original form. I can imagine some questions you might have… why do you make a mousse when you can just enjoy the real thing PURE? Well well. You could and I usually would but this Durian mousse my friends is like eating mousse. It gives you such a satisfying mouthfeel. Do you enjoy chocolate mousse as much as eating chocolates? Same theory. There’s a time for everything and in any form.
Click Picture below to Pin this recipe for later
Try freezing them.. They taste like atas durian ice cream. Now show me the money guys! I use my favourite 6 half Spherical silicon mould to create this durian mousse. (OH what will I do without you). I practically use it for most of my desserts. You can bake with it or freeze it.
Setting the Durian Mousse before glazing
After you are done making your mousse. Place the mousse into piping bags and pipe the mousse into the spherical mould. Smooth and flatten the top using an offset spatula. Wipe off excess mousse with a tissue. Freeze the mousse for at least 6 hours so it’s hard enough and wont melt when you pour the Chocolate Mirror Glaze over. If it’s not chilled enough, the glaze wont harden fast enough on the mousse and your mousse might melt in the process.
Glazing Process using Chocolate Mirror Glaze
Click Picture below to Pin this recipe for later
Slowly remove the frozen durian mousse from the moulds and place onto a rack. Make sure your Mirror glaze is already ready to pour. You can follow the instructions in my previous post on How to make the Mirror Glaze. Set a tray underneath the rack to catch the excess glaze that drips off the mousse. Start by pouring the glaze quickly over the top of the mousse. You should have sufficient glaze to coat the mousse a few times. Pour until the layer of chocolate is thick enough and you don’t see any mousse exposed. Tap the rack a few times to let the excess glaze drip off. Let set for 1-2 mins before removing mousse gently from rack and put them on a Mini Cake base/board. Set in fridge for 3-4 hours.
Click Picture below to Pin this recipe for later
The Durian Mousse filling is so versatile. You can even frost a cake with it. Because I made quite a big portion, I used the remainder on a 6″ Chocolate Durian Mousse Cake. It was heavenly of course. (See pic below)
Click Picture below to Pin this recipe for later
Feel free to hashtag #sherbakes or tag me on Instagram @sherbakes so I can see all your yummilicious Chocolate Durian Mousse if you make them!
- 400 g durian flesh removed from seeds
- 1 Cup whipping cream
- ¼ cup icing sugar
-
Remove Durian flesh from Durian Seeds. This should weigh 400g in total.
-
Mash durian flesh or you can blend it in a blender if you want a smoother texture. I like mine chunky so I just mash the flesh with the back of a fork
-
In another bowl, whip cream with icing sugar using a hand held beater until soft peaks form
-
Gently fold in the cream into the durian flesh.
-
Using a piping bag, fill bag with durian mousse and pipe to fill the mould.
-
Use an offset spatula to smooth the top
-
Freeze for 4-6 hours or overnight to set
-
When ready to assemble, remove the durian mousse gently from the mould and place on an elevated rack with a tray underneath to catch the glaze as you pour
-
Pour Chocolate Mirror glaze over the frozen durian mousse ( a few coatuntil you are satisfied with the looks
-
Let set for 1 min before removing it and placing it on a mini cake board.
Click Picture below to Pin this recipe for later
