Father Christmas Patisserie

Fill a silicone hemisphere with a diameter of 7 cm approx. 2/3 full with the chocolate mousse.

Take the mandarin hemispheres out of the freezer and press two halves together to form a ball. It is best to use a warm cake tin for this. Rub both surfaces of the jelly briefly on the warm cake tin and then press them firmly together and run your finger over the seam to create a nice, round and well-sealed ball. The warmth of the cake plate will help the two halves to bond better.

Now place the mandarin jelly ball in the centre of the chocolate mousse, add some more mousse on top and smooth it out.

Now press a 6 cm large and approx. 1 cm thick slice of sponge cake onto the mousse and then place the entire tin in the freezer for at least 6 hours. The tartlets must freeze completely before you can process them further.

Remove the frozen mousse cakes from the silicone mould and spray them with red velvet spray. It is best to place them in a cardboard box so that you don't have the fine spray mist all over the kitchen.

Now knead the white modelling chocolate in your hands until it becomes soft and smooth and shape it into six small balls.

Coat the balls with white cake icing, roll them in shredded coconut and then stick them to the top of the cupcake dome using the cake icing. Roll out the remaining modelling chocolate to a thickness of approx. 2 mm. Use a little baking starch or icing sugar to prevent the chocolate from sticking to the work surface.

Now cut the rolled-out chocolate to a width of approx. 1 cm and brush and sprinkle the strip with cake icing and grated coconut. Glue the strip to the bottom edge of the cake.