Chocolate Raspberry Mousse Domes
These Chocolate Raspberry Mousse Domes are a decadent dessert that is sure to impress. The combination of creamy white chocolate and smooth and airy raspberry mousse creates a delicate balance of sweet and sour that is sure to delight your taste buds.
Ingredients
White Chocolate Raspberry Mini Domes Insert
- 2.5 oz (75g) white chocolate
- 2 tbsp (25g) whipping cream
- 6 fresh raspberries
Chocolate Almond Biscuit Dome Base
- 6 tbsp (80g) butter , chilled
- 2/3 cup (70g) ground almonds
- 1/4 cup (50g) brown sugar
- 1/2 cup (60g) all-purpose flour
- 1/2 tsp (2g) salt
- 2 tbsp (16g) unsweetened cocoa powder
- 1 ½ tsp (7ml) water
Raspberry Mousse
- 9 oz (250g) raspberries , fresh or frozen
- 1/3 cup (70g) sugar
- 1 tbsp (15ml) lemon juice
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) water ,
- 1 cup (240g) whipping cream , 35% fat
For Decoration
- freeze dried raspberries
- chocolate decorations
Instructions
Prepare the small chocolate domes.
- Place white chocolate and cream into a heat-proof bowl.
- Melt over a bain-marie.
- Use a small 1 ½ inch (4cm) semicircle silicone mold. Pour the melted chocolate into 6 domes of the silicon mold. Insert a fresh raspberry inside and smooth the top. Place in the freezer for at least 4 hours or even overnight.
Prepare the chocolate biscuit dough.
- In a large bowl combine flour with sugar, almonds, cocoa powder, and salt.
- Incorporate chilled butter into the flour mixture, using a pastry blender, a fork, or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
- Wrap it with plastic, shape it into a disk, and refrigerate for at least 30 minutes.
- Roll the dough between two pieces of parchment paper or plastic wrap until it's about ¼ inch (6mm) thick.
- Use a 3-inch (7.5 cm) round cutter to cut into a disk. Remove the excess dough.
- Transfer the cookies onto a parchment paper-lined baking sheet. Refrigerate the dough for about 30 minutes before baking if time allows.
- Preheat the oven to 350F (180C).
- Bake for 8-9 minutes. Let cool for a few minutes on the baking sheet. Transfer to a cooling rack to cool completely.
Prepare the raspberry mousse.
- First, prepare the raspberry sauce. Place raspberries, sugar, and lemon juice in a small saucepan and place over medium heat.
- Bring to a boil and cook for about 5-10 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Set aside to cool.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and add to the raspberry sauce.
- Whip the chilled whipping cream until stiff peaks form.
- Add the cooled raspberry mixture.
- Mix until well combined.
Assemble the Mousse Domes.
- Transfer the mousse to a piping bag fitted with a ½ inch (1cm) plain tip.
- Place 2.7-inch (7cm) dome silicone molds on a baking tray and pipe some raspberry mousse, into the base of the molds.
- Use a spoon to spread the mousse on all sides of the molds.
- Add some more mousse to up to half of the mold.
- Add the small domes on top of each.
- Pipe raspberry mousse on top.
- Smooth the top.
- Freeze for at least 4 hours or even overnight.
- Place each dome on the prepared chocolate biscuit crust.
- Refrigerate the domes for at least 1 hour to thaw before serving.
- Decorate with freeze-dried raspberries and chocolate decorations.
- Enjoy!
Video
Nutrition
Serving: 1 serving out of 6Calories: 503kcalCarbohydrates: 45.3gProtein: 7.1gFat: 35.1gSaturated Fat: 18.5gCholesterol: 80mgSodium: 237mgFiber: 5.4gSugar: 29.7gCalcium: 113mgIron: 1mg