Chocolate Mousse Domes are an exquisite treat that combines rich, velvety chocolate mousse with an elegant dome shape, creating a dessert that’s as visually stunning as it is delicious. Perfect for special occasions or when you want to indulge in something extraordinary, these mousse domes offer a perfect balance of sweetness, creaminess, and a touch of luxury. Each bite melts in your mouth, leaving behind a satisfying chocolatey finish. This recipe is easy to follow and promises to deliver a show-stopping dessert that will impress friends and family alike.
Ingredients:
For the Mousse:
- 200g (7 oz) dark chocolate (preferably 70% cocoa)
- 300ml (10 fl oz) heavy cream
- 3 large egg yolks
- 50g (1/4 cup) granulated sugar
- 1 tsp vanilla extract
- A pinch of salt
For the Dome Shells:
- 200g (7 oz) milk or dark chocolate (for coating the domes)
For Decoration (optional):
- Gold leaf
- Fresh berries (such as raspberries or strawberries)
- Shaved chocolate or cocoa powder
Instructions:
- Prepare the Chocolate Mousse:
- Begin by melting the dark chocolate. Break the chocolate into small pieces and place it in a heatproof bowl. Gently melt it using a double boiler or in the microwave in 20-second intervals, stirring between each, until smooth. Allow the melted chocolate to cool to room temperature.
- Make the Creamy Base:
- In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip; you want a smooth and fluffy texture, not stiff peaks.
- Egg Yolks & Sugar:
- In another bowl, whisk the egg yolks and sugar until pale and fluffy. Add the vanilla extract and a pinch of salt for enhanced flavor.
- Combine the Ingredients:
- Slowly fold the melted chocolate into the whipped egg yolk mixture. Mix gently until well combined.
- Next, fold in the whipped cream, a little at a time, until you achieve a smooth, creamy mousse texture. Be careful not to deflate the mousse—folding gently ensures the mousse stays airy.
- Mold the Mousse:
- Spoon the mousse into silicone dome molds, filling each mold completely. Tap the molds gently to remove any air bubbles. Once filled, place the molds in the freezer and let them set for at least 4 hours or overnight for the best results.
- Prepare the Dome Shells:
- Melt the milk or dark chocolate for the dome coating. Once melted, allow it to cool slightly.
- Carefully dip each set mousse dome into the melted chocolate, ensuring the entire surface is coated. You can use a spoon or spatula to help cover every edge evenly.
- Chill and Set the Coating:
- Place the chocolate-coated mousse domes back into the freezer for at least 30 minutes, allowing the chocolate shell to harden and set.
- Unmold and Decorate:
- Gently remove the mousse domes from the silicone molds. The mousse should have set firmly inside the chocolate shell.
- For decoration, add a touch of elegance with gold leaf, fresh berries, or a sprinkle of shaved chocolate or cocoa powder on top.
- Serve and Enjoy:
- Serve the chocolate mousse domes chilled for the perfect texture and a burst of chocolatey bliss in every bite. These are sure to impress any chocolate lover.