Description
Whip up a stunning dessert with Easy Chocolate Raspberry Mousse Domes, featuring a luscious chocolate mousse layered with fresh raspberry goodness. Perfect for any occasion, this dish combines effortless prep with irresistible flavors.
Ingredients
Scale
- 1 cup fresh or frozen raspberries
- 1–2 tablespoons sugar (to taste)
- 1 teaspoon lemon juice
- 1 1/2 teaspoons powdered gelatin + 1 tablespoon cold water
- 2 large eggs
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- pinch of salt
- 6 oz semi-sweet chocolate, chopped
- 1 1/2 cups heavy cream, divided
- 1 teaspoon powdered gelatin + 1 tablespoon cold water
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 1/2 teaspoons powdered gelatin + 1 tablespoon cold water
Instructions
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat until soft and syrupy. Blend until smooth and strain to eliminate seeds. Bloom gelatin in cold water, mix it into the warm raspberry puree until dissolved, then pour into small silicone molds and freeze for at least 2 hours until solid.
- Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment. Beat eggs and sugar in a bowl until pale and fluffy. Sift in flour, cocoa, baking powder, and salt, and gently fold. Spread the mixture evenly and bake for 8-10 minutes until springy. Let it cool and cut into circles that fit your dome mold bases.
- In a heatproof bowl, bloom gelatin in cold water. Melt chopped chocolate with 1/2 cup of heavy cream in a separate bowl until smooth. Stir in bloomed gelatin and vanilla, then let cool slightly. Whip the remaining 1 cup of heavy cream to soft peaks and gently fold it into the chocolate mixture until smooth and airy.
- Fill each dome mold cavity with some mousse, then press a frozen raspberry insert in the center and top with more mousse. Place a round piece of sponge cake on top, pressing gently to secure. Cover with plastic wrap and freeze overnight until solid.
- To prepare the mirror glaze, bloom gelatin in cold water. Combine sugar, water, cocoa, and cream in a saucepan over heat, stirring until smooth. Remove from heat, add in the gelatin, and let cool to about 90–95°F (32–35°C).
- Unmold the frozen domes and set them on a wire rack over a tray. Pour the glaze over each dome quickly for an even coating. Save any excess glaze that drips down.
- Transfer the glazed domes to the fridge to thaw for at least 2 hours before serving. Garnish with fresh raspberries or gold leaf if desired.
Notes
Make sure to let the mousse set overnight for the best texture.
The raspberry insert can be made ahead of time and stored in the freezer.
Adjust sugar in raspberry insert based on the tartness of the berries.
Nutrition
- Serving Size: 1 dome
- Calories: 385
- Sugar: 22g
- Sodium: 20mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg