Sometimes I get into watching those baking competition shows like the Great British Bake off and more recently Zumbo’s Just Desserts on Netflix.
Those shows spark my creative side and I start dreaming up different combinations of pastry magic to come together and form a new masterpiece.
Incorporating my famous Vegan Mirror Glaze recipe for this stunning look!
My most recent creation is this Raspberry Linzer Mousse Cake.
I’ve been wanting to share my recipe for classic Linzer Cookie dough for some time now and thought, what better way to showcase that cookie than as a base for my hazelnut mousse.
A thin layer of raspberry jam as every linzer cookie should, and a perfect hazelnut mousse recipe encasing the fresh raspberry compote.
With shards of caramelized hazelnuts, this dessert is a showstopper for sure.
This is a building on recipes project so you will have quite a few recipes to prepare to get to the final presentation
But just follow along in the video tutorial as I take you step by step and make it easy to grasp.
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE!
With a little planning ahead and organization you too can achieve this winning dessert!
I recommend to make the cookie dough 1 day ahead since it needs some time in the refrigerator to chill before rolling and baking.
The recipe is also for a lot more than you need, so just use the excess to make linzer cookies!
Consider it a little bonus addition to this recipe!
Check out my Valentine’s Day Linzer Cookies filled with not only raspberry Jam but Chocolate ganache too!
I’m also using my silicon sphere mold to make these desserts individual style, and mine was super expansive because I have the real deal one from DeMarle.
There are cheaper ones that are totally fine, just click here for another cheaper option.
Alternatively you can make this entire dessert into a larger family style cake simply by using an 8 cup capacity mixing bowl lined with plastic wrap.
However if you go that route you would have to modify the size of that linzer cookie bottom though!
Obviously it would then have to be large enough to accommodate that size change.
Ok one last thing! Coconut Condensed Milk. Yep. It’s a thing.
You can buy it from Nature’s Charm *not sponsored
OR you can make it yourself pretty easily – CLICK HERE to see how!
For more recipes using my awesome vegan Mirror Glaze click the links below!
Mirror Glaze Recipe ~ Vegan ~ Strawberry
Chocolate Raspberry Cheesecake
ALSO CLARIFYING THE MYSTERY OF USING AGAR IN YOUR RECIPES~ CLICK HERE
If you would like to color your mirror glaze simply use white chocolate instead and any gel paste color of your choice
Before preparing the mousse recipe be sure to refrigerate your cans of coconut milk overnight
If you are using all semi sweet chocolate rather than the rice milk chocolate as shown, omit the cocoa powder
- For the Linzer Dough:
- Vegan Butter 12 Tablespoons (170g)
- Granulated Sugar ½ cup + 2 Tablespoons (125g)
- Vanilla Extract 1 teaspoon (5ml)
- Flax Meal 1 Tablespoon (8g)
- Warm Water 2 Tablespoons (30ml)
- All Purpose Flour 1⅓ cup (165g)
- Hazelnut Flour 1 cup (112g)
- Cinnamon ½ teaspoon
- Salt ¼ teaspoon
- Baking Powder ¼ teaspoon
- For the Hazelnut Mousse:
- ½ cup Hazelnut Butter (recipe follows) or store bought
- Vegan Milk Chocolate 5 ounces (140g)
- Vegan Semi Sweet Chocolate 4 ounces (113g)
- Almond Milk ½ cup (120ml)
- 2 Tablespoons Cocoa Powder (24g)
- 2 cans full fat coconut milk refrigerated overnight
- For the Vegan Mirror Glaze:
- Semi Sweet Vegan Chocolate 4 ounces (112g)
- Coconut Sweetened Condensed Milk ¼ cup (70g)
- Granulated Sugar ½ cup (100g)
- Corn Syrup ⅓ cup (122g)
- COLD Water 4 tablespoons (60ml)
- HOT Water ½ cup (120ml)
- Powdered Agar 1¼ teaspoons
- For the Caramel Sugar:
- Whole Hazelnuts 9
- Granulated Sugar 1½ cup (300g)
- Water ⅓ cup (80ml)
- For the Raspberry Compote filling:
- 1 pint fresh or frozen raspberries
- 1 Tablespoons sugar
- 1 teaspoon raspberry extract *optional
- Raspberry Jam as needed *approximately ¼ cup
- For the linzer dough combine the flax meal and warm water and whisk smooth, let stand for 5 minutes to thicken.
- Cream the vegan butter & sugar until light and fluffy approximately 3 minutes.
- Add the flax paste and vanilla extract and mix smooth
- Add the sifted dry ingredients quickly while mixing on low speed and mix just until combined
- Turn the dough out and wrap in plastic wrap and refrigerate for at least 3 hours or overnight.
- Knead the chilled dough on a lightly floured surface and roll to ⅛ inch thick. Cut out circles to the same size as your molds for the mousse desserts and then bake the cookies in a preheated 350°f oven for 18-20 minutes or until they are golden brown.
- Cool while you prepare the raspberry compote.
- In a small saucepot combine the berries with the sugar and cook over low heat just until they start to break down and release their juices, don't cook to mush.
- Add the optional extract and set aside to cool.
- Prepare the mousse by melting both chocolates together over a double boiler or in the microwave.
- Add the cocoa powder and the almond milk and whisk smooth
- Add the hazelnut butter to the chocolate mixture then whisk smooth
- Open the cold cans of coconut milk and skim the fat from the tops (discard the coconut water that remains or reserve it for another recipe)
- Whip the coconut fat to stiff peaks then fold it into the chocolate mixture
- Portion the mousse into the silicone molds then drop a tablespoon of raspberry compote into the center of each one
- Place a cooled cookie with a dollop of raspberry jam on each one over the compote sealing the mousse, press down so the cookie gets encased in the mousse
- Freeze while you prepare the mirror glaze
- Combine the agar with the hot water in a medium saucepot, whisk smooth and cook over medium heat to boil, boilit whisking constantly for 1 minute
- Add the the corn syrup, the other measure of COLD water and the sugar and bring back up to a boil.
- Allow it to boil rapidly for 1 minute, then remove from the heat and add the condensed milk and whisk smooth
- Pour the entire hot mixture over the chocolate and whisk smooth
- Cool slightly to at least 105°F and then pour over frozen mousse desserts and then garnish as you wish or with optional caramel hazelnuts as follows:
- To make the caramel for dipping, cook the sugar and water in a heavy bottom sauce pot and stir to dissolve until it boils.
- Once it boils, STOP STIRRING and allow the sugar to caramelize
- Once it turn light amber remove it from the heat, shock the pot in ice water to stop the cooking and then let it stand for 5 minutes.
- Insert a skewer into each hazelnut then dip in the caramel allowing the excess to drip off making a long delicate shard of caramel.
- I also garnished my desserts with crushed hazelnuts and a sprinkling of gold luster dust
Freeze (un-glazed) for up to 1 month wrapped well
For Homemade Hazelnut Butter (Click here for a more visual tutorial for the hazelnut butter)
- Hazelnuts 1 cup (6ounces)
- *Optional Sugar 2 tablespoons
- *Optional oil 1-2 tablespoons
- Toast the hazelnuts for 15 minutes at 350°F for 15 minutes
- Immediately transfer the hot hazelnuts to a kitchen towel and then encasing them in the towel rub them to get the skins off. (Don't worry if you can't get them all off)
- Transfer the nuts to a food processor and process to butter.
- This will take 5-7 minutes, stopping to scrape the sides a couple times to make an even paste.
- At this point you can add the optional sugar and if the paste seems too dry you can add the oil for a creamier spread
Hi Gretchen love all your recipes
With the linzer biscuit can i fo it with gluten free flour?
Thank you
Vinny
HI Vinny, thanks! Yes you can sub in a 1:1 ratio GF mix here
Hi Gretchen,
I am a Baking and Pastry Arts student. I always enjoyed your creativity and follow recipes until the became vegan. Do you have a regular version of this recipe and/or a website with your non vegan/regular recipes?
Hi Thanks, you can always take these vegan ideas and use the non vegan recipes all can be found at http://www.gretchensbakery.com just search for the individual recipes to build them up
Hi Gretchen, I have tried a few of your amazing recipes, omg, so freaking good!! I did your Peanut Butter Mousse Cake both ways, They were amazing!! I’m wondering if you have a non-vegan recipe for this particular recipe? I would like to try it both ways. Thanks!!
Joy
HI Thanks!! I actually dont HOWEVER I do have all the individual recipes on http://www.gretchensbakery.com so you just have to search them out separately and then put them together like this!
Chocolate Mousse, Mirror Glaze and Linzer Cookies all on the blog!
Hello Gretchen, I was curious if I were to use the chocolate mirror glaze for a 2 layer, 8-9in cake, how much should I increase the mirror glaze recipe? I am a culinary student and am making a cake for my friend and need some help converting this recipe! Thank you in advance. Also, all your desserts look absolutely lovely❤️
Emily
HI Emily! Thank you CLICK HERE for an updated (*and increased batch recipe) for the Mirror glaze.
Also here Strawberry Mirror
I agree with Elizabeth, I enjoyed your recipes until they became vegan.
Im so sorry you feel that way. It truly blows my mind how closed off people can be to recipes that do not contain animals ingredients. These recipes are still fabulous, delicious, rich, creamy, decadent and more. And if you want to go ahead and use butter and eggs, by all means go ahead. If nothing else, take these ideas and use your favorite animal recipes to recreate them.
Before I went vegan and even now, I appreciated recipes of all kinds whether they are vegan, non vegan, raw, gluten free etc…. I knew that if it was a fab idea, it was a fab idea! A beautiful presentation and one that I could play off of and make it my own. I do understand that certain people though, cannot think outside the box and need literal directions to pull off a recipe. But to say “I don’t enjoy your recipes anymore because you are vegan” ? I truly am sorry to hear that, but I won’t fight you on your opinion and your likes and dislikes, I just wish people wouldn’t fight me on mine. I still help everyone with baking questions every single day- vegan or NOT- as this is my training and I can’t erase my history, nor do I want to, but in life everything changes and ends you can bet on that. I am on my own personal journey and naturally not everyone is going to be on board, but so many are and I am loving the fact that I am being true to myself and my passions! And while I do appreciate your support up to now, I am sure you will find a hundred other bloggers who will fill your need 🙂
I love it ! Keep doing what you doing it good for us and animals .
Thank you so much for developing this beautiful, delicious dessert! I made these for a special Christmas dinner we hosted and, vegan or not, everyone THOROUGHLY enjoyed them. I think the mousse is actually better than traditional mousse because of the coconut cream. And I just love how they resemble shiny Christmas ornaments! Couldn’t find hazelnuts, so I used almonds and almond meal instead, with great results. Your vegan recipes and videos have been a huge help to me. Allergies mean no eggs or dairy, so baking can be challenging. THANK YOU for all the help!
YAY! thanks for the comment!
You could absolutely win the Great British Bake Off! I am a long time vegan and am inspired by both your baking skills and creativity and your advocacy for the animals.
thankyou!
Dear Gretchen,
Would like to make a sugarfree version of this beauty. I figured it all out but have problem at the glaze.
How can I substitute corn syrup in the mirror glaze recipe?
Only sweeteners will work (No honey/maple/date syrup) as they would be surprise desserts for people with diabetes.
Thank you in advance 🙂
that would be a tough one, and one I can’t answer, as you are correct you need to have a liquid here – it would take some experimenting for sure
Dear Gretchen,
I love your website. After being vegan for barely 5 years I am finally starting to bake more regularly. I would love to veganize different desserts and make beautiful entremets such as this recipe. You are truly an inspiration. Keep up your amazing work!
This is the hardest thing I’ve ever baked, it took me way longer than I expected and 2 full loads in the dishwasher but it was well worth it. I made it for my dad’s birthday and it tastes awesome and looks incredible so two wow factors thanks for the Recipe!!! Only thing I’d add to the recipe is notes about storage, I kept it in the fridge in an airtight container and the caramel shards on the hazelnuts melted down so make sure your storage has some ventilation
WOW! Awesome that you tried it! this is no beginner recipe for sure! YAY YOU! Thanks for the feedback!
I made these last year for a Christmas dinner party and they were absolutely delicious and a huge hit. My only recommendation would be swapping the cookie for a slightly softer base. The cookie was a little too hard to eat with a fork and made dessert just a bit messy.
On another note, I am obsessed with those Linzer cookies by themselves and have added them to my Christmas cookie list.
Thanks for the great recipes!
Hi! With the mirror glaze, you say “COLD Water 4 tablespoons (60ml)
HOT Water ½ cup (60ml)”
I assume 4 tbls of cold water is less than 60ml?
Thanks for the clarification!
Uh oh! Thank you for catching that! I didn’t convert the weight correctly on the 1/2c Hot water, it should be 120ml
Hi Gretchen, I am in the process of making these and they are in the freezer waiting for the mirror glaze (the Linzer biscuits are really, really good)! Can you tell me if the mirror glaze can be kept, and for how long, as I would like to try just one dessert first or I will have to eat them all – probably not a hardship though 🙂