Emoji Surprise Inside Dessert
I love desserts that have the wow factor when you serve them to the table. This one has the double whammy, when you slice it open it reveals the heart eyes emoji smiley face on every slice. After your guests have finished instagramming photos of their dessert the finale is that it tastes ‘oh so good’.
COMPETITION NOW CLOSED: Congratulations to the winners of the DELUXE NAIL WRAP PRIZE PACKS Diana Lisova, Tammy Middleton, Isabella Smith, Bel Bishop and Amber Stephens
To make this Emoji Surprise Inside Dessert you will need:
Hearts
14g (0.49 ounces) or 1 Tablespoon gelatin
45mL (1.52 fluid ounces) or 3 Tablespoons water
55g (1.94 ounces) or 1/4 cup sugar
7 egg yolks
500g (17.64 ounces) white chocolate
450mL (15.22 fluid ounces) or 1 ¾ cups plus 1 Tblsp cream (35% fat)
1/2 cup raspberries
red food coloring
Heart Cutter, you can purchase one or make your own (instructions here)
Pour the gelatin into the water and stir it through.
Add the sugar to the egg yolks and whisk them together. Then put a sieve over the chocolate.
Pour the cream into a saucepan and add the raspberries. Heat until it just starts to boil, watch it so that it doesn’t boil over.
Pour about half of the hot cream into the egg mixture and whisk it until it is combined.
Pour that back into the pan and heat for just 1 minute more, immediately remove from the heat and add in the gelatin. The heat of the cream will melt the gelatin.
Pour the mixture through a sieve onto the chocolate. Push the liquid through using the back of a spoon, leaving the raspberry seeds in the sieve.
Wait a couple of minutes then stir through the white chocolate which will now be melted.
Add red food coloring. Pour into a lined tray and freeze.
Smiley Mouth
1½ tsp gelatin
30mL (1.01 fluid ounces) or 2 Tablespoons water
250g (8.82 ounces) milk chocolate
275mL (9.3 fluid ounces) or 1 cup plus 2 Tblsp cream (35% fat)
3 egg yolks
27g (0.95 ounces) or 2 Tablespoons sugar
Add the gelatin to the water and quickly stir it through so you don’t have any lumps leave it to absorb the water.
Add the sugar to the yolks and whisk them together.
Place the cream in the saucepan and heat it until it just starts to boil.
Pour half of the hot cream into the egg yolk and sugar whisking the whole time. Then add it all back into the pan.
Return it to the heat for just a minute until, when you tip the pan, you can see the mixture just starting to thicken at the bottom. Immediately remove it from the heat and add the gelatin. Stir until it melts then pour it over the chocolate. After a couple off minutes stir until smooth.
To make a smiley mouth pour it into a round container up to half way. Close the top and then tip it over. My container was 17.5cm (6.89 inches) tall and 9.2cm (3.62 inches) in diameter.
Orange Glaze Recipe
200mL (6.76 fluid ounces) or 3/4 cup plus 1 Tblsp orange juice
4 tsp or 56g (1.98 ounces) gelatin
25g (0.88 ounces) or 1/4 cup cornflour (cornstarch)
150g (5.29 ounces) or 1/2 cup less 1 Tblsp glucose syrup
280g (9.88 ounces) or 1¼ cups plus 2 tsp sugar
350g (12.35 ounces) or 1 1/3 cups plus 1 Tblsp cream (35% fat)
230g (8.11 ounces) white chocolate
orange food coloring
Add three tablespoons of the orange juice to the gelatin and stir it through.
Then add 2 tablespoons of orange juice to the cornflour and mix it up making sure there are no lumps of cornflour.
Put the glucose syrup and sugar into a pan with a tablespoon of water (the water is optional but makes it easier) and stir until the sugar is dissolved and it looks clear.
Add in the cornflour mixture and the rest of the orange juice into the pan and stir until the mixture starts to boil.
Add in the gelatin and stir until melted. Add in the chocolate and leave it unstirred for a couple of minutes.
When you come back the chocolate will have melted and you can stir it through.
Add the cream and orange food coloring. Then leave the glaze to come to room temperature. If your glaze sets before you are ready to use it you will need to remelt it in the microwave (30 seconds stir, 30 seconds stir) then cool it to room temperature again.
Assembly
Remove the smiley mouth from the container and add a skewer in the centre to hold it, this does not need to go the whole way through.
Cut hearts from the red cremeux and stack them together. Add a skewer down the centre.
Place the eyes and mouth into round container with straight sides. The one I used was 16cm (6.3 inches) tall and 13cm (5.12 inches) in diameter. Use tape to secure them into place and then return to the freezer.
Mousse Recipe
3 Tablespoons or 42g (1.48 ounces) gelatin
185mL (6.26 fluid ounces) or 3/4 cup water
9 egg yolks
120g (4.23 ounces) or 1/2 cup plus 1 Tblsp sugar
30g (1.06 ounces) or 1/4 cup cornstarch (cornflour)
900mL (30.43 fluid ounces) or 3 2/3 cup less 1 Tblsp cream (35% fat)
390g (13.76 ounces) white chocolate
300mL (10.14 fluid ounces) or 1¼ cups less 1 Tblsp additional cream (35% fat)
1 1/2 tsp vanilla
yellow food coloring
Mix together the gelatin and water and leave them to bloom.
In another bowl whisk together the egg yolks, cornflour and the sugar.
Place the 900ml of cream into a pan and heat it until it just starts to boil.
Whisk that into the egg yolk mixture, then pour the mixture back into the pan. Stir it over the heat for just one minute more. Remove it from the heat and add in the gelatin and stir until it is melted. Then add in the white chocolate, leave it for a moment and then stir it through.
Add some yellow food colouring until you have that emoji yellow colour then leave to cool to room temperature.
Whip your remaining cream and vanilla to soft peaks. Fold into the mousse.
By now your eyes and mouth will have frozen to the bottom so you can remove the tape. Add some plastic around the outside of the container. Pour in the mousse right up to the top and then freeze.
Once it is frozen place the base of the container in warm water until it is loosened. Pull it out and remove the plastic. Place two glasses in a tray and balance the dessert on top. Spoon over generous scoops of the glaze. It is important that the glaze is at room temperature. If it is too hot it will melt a layer of the dessert and slide off. If it is too cold it won’t flow over the dessert.
Once the first layer is set, give it a second coat of glaze. Lift it off and place on a serving platter. Then to stop it rolling add some crumbs along each side. Then leave it in the fridge to defrost.
Chocolate decoration
150g (5.29 ounces) white chocolate
Orange oil based food coloring or powdered food coloring
To decorate the ends spread out some white chocolate into a circle and using a cake turn table pipe on a spiral of orange coloured chocolate. Then lift the baking paper and tap it down to smooth.
Once it is starting to set place a bowl over the top and cut around it to make a circle. To stop it curling put some more baking paper and a flat weight on top.
Once your dessert has defrosted pull out the skewers. Add the chocolate circles over each end.
Slice into the dessert to reveal your heart emoji smiley face.
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I love watching your videos and how you make them
Thanks Abby.
I love guava juice
I have 40 entries so who won the nails.
Congratulations to the winners of the DELUXE NAIL WRAP PRIZE PACKS Dov Yehudi, Jainie Shaw, Diana Lisova, Shiloh Narvate and Elle Cutler.
No
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its gonna be ok
Hello Ann I really hope you can contact me via email because I really, really love your videos and I’m so glad you post videos. Please keep up the wonderful hobby because your videos are amazing! Thank you for being so great, Millie from the U.K
Thanks for the feedback Millie!
Hi Ann,
Is there any substitute for eggs when we make hearts?
Hello Ann.
I’m having an issue with my entries because some of my friends are entering through the link I’ve shared on Facebook and they are suscribing to your channel on Youtube, but I’m not having any entries. So what should I do?
Have a nice day
Hi Maria, We will check this out for you.
Hi Ann! I have a tiny problem with my entries. When I click on the daily bonus it just didn’t recognize me as a person, it said that I have to log in to any social media to confirm but I don’t have any accounts on social media cause my parents think that it will distract me too much from my studies. Please refer to the picture below. Thanks!❤️❤️❤️❤️❤️❤️❤️❤️
Hi Noel, Unfortunately there is no way around this issue. The entry system is run by a third party and it has to be able to verify your identity. Otherwise there would be no way to ensure that entries are legitimate.
Ok. Now how do I find more entries. Want and love those jamberries…off to search, any hints?
Hi Ann! This dessert is so cute I’ve always loved your videos! Do you have any tips about starting a YouTube channel? It would be great if you could let me know!
God bless, Grace
Hi Grace, Ann recommends you check out the You Tube creative playbook. It has heaps of hints and ideas collated from great you tubers. https://www.thinkwithgoogle.com/playbooks/youtube.html
hi Ann just wanted to say i love all your videos and recipes you are the the reason i am still baking you are an absolute inspiration with the best recipes!!
Hi Elizra, Thanks for the lovely feedback. You made Ann smile and giggle. She does what she does for subscribers just like you.
Hi Ann, your deserts are awesome!! I’ve a question, I wonder if the egg yolks on this desert are “cooked”, I want to make it but I’m pregnant and I’m not sure about how safe it’s for me to eat it. Second I’d love if you ever do something like this cake, to announce either pregnancy or the sex of the baby, that would be lovely.
Hi Melissa, When you mix the eggs into the hot liquid it is enough to cook them. It should be very safe to eat, but if in doubt check with your doctor or dietician. Congratulations on your pregnancy. Praying everything goes well. To turn this into a baby gender announcement dessert, you could just change the colour of the mousse filling BUT the colour would probably be visible through the gel on the outside. A better way to go would be to change the image in the middle to something else that you could colour easily like a star or a pacifier or large heart. Check out this dessert where Ann shows you how to make your own cutter and shape to put in the center: https://www.howtocookthat.net/public_html/a-sweet-tweet-surprise-twitter-dessert/
Hi Ann, I just wanna say that you are and have been my inspiration for so many years and I love all your creations and they encourage me to be like you. You’re AWESOME in all sense of the word. Blesses to you and your family!
Thank you Maria. Blessings to your family as well!
Hi Ann I love you and your family i love baking I would love to meet you but unfortunately I live in the UK I am 16 years old on Friday 23rd December when I live school I am taking up cooking because you have inspired me so much Thank you and this is a picture of me
Hi Megan, You look lovely and it is great that you are enjoying cooking. Have a wonderful birthday on 23 December -That is very close to Christmas! Hopefully Ann will get to meet you one day too.
Hi I love cooking when I am older I would love to be a cake artist. And u are the one that inspire me thanks soooo much xx
That is beautiful Cadence!
Hi my name is Eve I love your chanle so much?
Thanks Eve.
Like I am panickingright now
because u replied I am so happy I can’t wait till u move to Melbourne!?
Omg,I just love all your cakes,dessert. I’m your big fan?
That is lovely to hear Sandra.
Wow! The finished product is very clean cut and very perfect!! Well done, and thanks for sharing!!
Thanks Jacqui.
Hi Ann this desert looks delicious and it’s so creative.
Thanks Elsa.
Wonderful desert ??
I’ve got 8 entries, but I can’t click on the entries. It doesn’t show any action .
Hi Aswathy, It is just a tally. You don’t need to be able to click on them.
You are the best and inspirational I love you. I don’t know how do you come up with these ideas but they all are awsome
Thanks Anshara!
Hi Ann, I love all your videos they’re all inspirational thank u very much
Can you please tell me how to make lime cremeux using ready lime purée I really need it for my final project in RACA if u can send me the recipe in a comment or by email, thank you for helping.
Hi Khawla, The danger with using lime is the acid may make the cream split. Do you have to make a lime cremeux or is this something you just want to try.
No actually I wanted to try it to give kind of freshness in my plated Deseret because it must be made up of at least 3 components , I was thinking to make lime cremeux, gainduja mousse, mini Swiss meringue and almond nougatine for texture. What do you think of that chef? And if the lime cremeux will split what do you suggest instead according do the components of the dish.
Thank you very much for replying, I appreciate it.
Hi Khawla, Ann suggests that a tart flavour would definitely work well against the sweetness, but instead of a cremeux maybe try a jelly and then it will give you more flexibility. You could do a lime jelly though lime doesn’t always go well with the chocolatey flavours. A raspberry flavour would work well with the other flavours.
Thank you Ann today was my exam and I did raspberry sauce instead of cremeux
Hope it went well!
And here is it
Well done Khawla. It looks delicious!