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Toy Story Mousse Balls

Celebrate the release of Toy Story 4 with these fun mousse balls inspired by the famous Luxo Ball! These fluffy white chocolate mousse domes sit atop a layer of rich chocolate brownie and are topped with a bright yellow candy shell and colorful fondant stars!
Course Dessert
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Rest Time 4 hours
Servings 6 balls

Ingredients

Brownies

  • 5 ounces semisweet chocolate chips
  • ½ cup unsalted butter, cut into pieces
  • 2 tablespoons cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • ¾ cups flour
  • ¼ teaspoon salt

White Chocolate Mousse

  • 5 ounces white chocolate, broken into pieces
  • 2 ounces heavy cream
  • 1 teaspoon unflavored gelatin powder
  • pinch salt
  • 2 egg yolks
  • 6 ounces heavy cream
  • 6 ounces raspberries

Candy Ball Shell

  • ½ bag yellow candy melts

Decoration

  • white fondant
  • blue gel food coloring
  • red gel food coloring

Equipment

  • 6 half sphere dome molds
  • 1 disposable piping bag
  • 2.5 inch round cookie cutter
  • 1.5 inch star pattern or cutter

Instructions

Brownies

  1. Preheat oven to 350 F and grease an 11x7 inch rectangle pan.
  2. Melt chocolate and butter in a double boiler.
  3. Remove from heat and stir in cocoa powder and sugar.
  4. Whisk in vanilla and eggs, one as time, mixing after each addition.
  5. Stir in flour and salt.
  6. Pour batter into pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in pan and cut into rounds using a 2.5 inch round cutter.

Candy Ball Shells

  1. Melt candy melts in the microwave, checking every 30 seconds.
  2. Pipe into the molds, creating an even layer. If needed, spread with a small rubber spatula.
  3. Place in the freezer for 10-15 minutes to set.
  4. Carefully pop the shells out of the molds and store in an airtight container.

White Chocolate Mousse

  1. Place molds on a sheet tray and then place in the refrigerator to chill. Place 6-12 raspberries in the freezer.
  2. Bloom gelatin in 2 tablespoons of water. Set aside.
  3. In a small bowl, whisk the egg yolks and salt together. Set aside.
  4. Melt the white chocolate in a double boiler over low heat.
  5. Add 2 ounces of cream a little at a time, stirring until the mixture becomes smooth and warm to the touch.
  6. Melt the bloomed gelatin for 15 seconds in the microwave and stir it into the chocolate mixture.
  7. Gradually add the egg mixture into the chocolate mixture, whisking constantly.
  8. Continue whisking for 1 minute. Remove from the heat and place in the refrigerator to cool to room temperature, about 20 minutes.
  9. Using electric beaters or a stand mixer, whip 6 ounces of cream on high speed until it reaches soft peaks.
  10. Once the chocolate mixture has cooled, briefly whisk it to recombine and fold in the whipped cream.
  11. Remove molds from the refrigerator and pour the mousse into each mold, filling it to the top.
  12. Place a frozen raspberry or two into the center of each mold and smooth the tops.
  13. Place molds in the freezer for at least 4 hours.

Fondant Decorations

  1. Cut a small chunk of white fondant and dye it red using the red gel food coloring.
  2. Roll out on a flat surface lightly dusted with powdered sugar. Using a star pattern and a sharp knife, cut out red stars and place on a piece of wax paper.
  3. Cut a small chunk of white fondant and dye it blue using the blue gel food coloring.
  4. Roll out on a flat surface lightly dusted with powdered sugar. Cut out strips long enough to go around the perimeter of the brownie and place on a piece of wax paper.

Assembly

  1. Remove molds from the freezer.
  2. Loosen the edges of the molds and then carefully pop out the mousse domes, placing them on a piece of wax paper.
  3. Place mousse domes on top of brownies and top with candy shells.
  4. Place a fondant star on the top of the candy shell, use a touch of water on the back to keep it in place. Place a fondant ribbon along the brownie, just under where the candy shell meets the brownie. Use a touch of water to seal the fondant ends together.

Recipe Notes

mousse adapted from Serious Eats