Chocolate Velvet technique / Mousse cake with velvet coating / Velvet glaze / Шоколадный Велюр

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

Melt cocoa butter in a saucepan on low heat, whisking constantly.

Add white chocolate to the melted cocoa butter, remove from heat, and whisk until all big pieces of chocolate dissolve.

Transfer the mixture to a tall glass and blend until smooth.

Add oil-soluble food coloring and blend again.

Prepare all tools: spray gun, fine sieve, heat gun or hairdryer, and turntable.

Check spray gun settings for direction of spray and intensity, working on small intensity.

Heat all working parts of the heat gun to prevent the chocolate mixture from hardening.

Check the temperature of the chocolate mixture; it should be about 35°C / 95°F. Warm it with the heat gun or in the microwave if needed.

Transfer the chocolate mixture into the spray gun’s container using a fine sieve.

Test the spray on the table before spraying the cake to ensure it is not stuck.

Place the frozen cake on the turntable and spray the cake immediately, holding the gun 25-30 cm away and rotating the turntable.

Put the velvet cake in the fridge immediately after spraying.

If making a two-color velvet, place it in the freezer.

Let the cake defrost completely before serving to avoid spoiling the velvet glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens