Mirror Glaze Mousse Cake for 6 Servings

Instructions:

1. Bloom 5g of gelatin sheets in cold water for 5-10 minutes. Melt 200g of dark chocolate in a double boiler until smooth.
2. Whisk egg yolks and honey over a water bath until thickened and pale. Stir in the bloomed gelatin until fully dissolved, then fold this mixture into the melted chocolate.
3. Whip heavy cream to soft peaks and gently fold into the chocolate base.
4. Pipe the mousse into silicone hemisphere molds, filling 3/4 of the way. Press a chocolate sablé cookie onto the top of each mold and freeze for at least 6 hours until solid.
5. Prepare the glaze: Boil 100g sugar, 100g glucose, and 50ml water until the bubbles become slow and thick.
6. Pour the hot syrup over 100g of finely chopped chocolate. Let sit for 2 minutes, then emulsify with an immersion blender held at an angle to avoid bubbles until a glossy, reflective pool forms.
7. Pass the glaze through a fine-mesh sieve. Once the glaze reaches 32°C (90°F), unmold the frozen mousse cakes and place them on a wire rack.
8. Pour the glaze over the frozen cakes in a steady motion to ensure full coverage. Let the glaze set for 5 minutes before transferring to a serving plate.