Mini Cake Question

[AshleyK]

I wanted to make mini chocolate mousse cakes using a silicone mold with six bunny-shaped cavities but I'm unsure of how well the outcome would be. I plan to 'paint' the inside of the mold with chocolate ganache and freeze it until they're firm, and then wanted to add small, thin layers of cake and chocolate mousse. I wanted to then cover the tops of the cavities (bottoms of the cakes) with a bit more ganache and then freeze them. I want them firm enough so that I can remove them from the molds without being destroyed, and then store them in the fridge. However, I'm worried about the ganache possibly 'sweating' afterwards, and I'm not sure if the consistency of the mousse will be affected after the process. If anyone has any insight, I would appreciate it.

 

[retired baker]

Maybe fill them first, freeze then dip or enrobe with ganache.
Ganache doesn't set hard to wrestle from a mold....in fact the ganache will stick like glue to the mold.

I have good luck using white choc in the mold for the shell, use a brush to paint the choc in the mold,
then fill and let the mousse set...then seal the bottom, no freezing needed. Brushed with silver luster dust.

 

[AshleyK]

Thank you so much! I'll take your advice and try it that way