Chocolate Raspberry Mousse Domes (Printable Version)
Airy mousse domes blend vibrant raspberry and smooth chocolate for a luscious, elegant dessert experience.
# Everything You’ll Need:
→ Raspberry Insert
01 -
1 cup fresh or frozen raspberries
02 -
1 to 2 tablespoons granulated sugar, to taste
03 -
1 teaspoon lemon juice
04 -
1 1/2 teaspoons powdered gelatin
05 -
1 tablespoon cold water
→ Chocolate Sponge Cake
06 -
2 large eggs
07 -
1/4 cup granulated sugar
08 -
1/4 cup all-purpose flour
09 -
2 tablespoons unsweetened cocoa powder
10 -
1/2 teaspoon baking powder
11 -
Pinch of salt
→ Chocolate Mousse
12 -
6 ounces semi-sweet chocolate, chopped
13 -
1 1/2 cups heavy cream, divided
14 -
1 teaspoon powdered gelatin
15 -
1 tablespoon cold water
16 -
1 teaspoon vanilla extract
→ Mirror Glaze
17 -
1/2 cup granulated sugar
18 -
1/2 cup water
19 -
1/4 cup unsweetened cocoa powder
20 -
1/4 cup heavy cream
21 -
1 1/2 teaspoons powdered gelatin
22 -
1 tablespoon cold water
# Steps to Cook:
01 -
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat and cook until soft and syrupy. Blend the mixture and strain to remove seeds. Bloom 1 1/2 teaspoons gelatin in cold water, then stir into the puree until dissolved. Pour into dome molds and freeze for 2 hours.
02 -
Preheat oven to 350°F (175°C). Beat eggs and sugar together until fluffy. Sift in flour, cocoa powder, baking powder, and salt, folding gently to combine. Pour batter onto a lined baking sheet and bake 8 to 10 minutes. Cool completely and cut into circles matching mold size.
03 -
Bloom 1 teaspoon gelatin in cold water. Melt chocolate with 1/2 cup heavy cream until smooth. Stir in gelatin and vanilla extract, then let cool. Whip remaining 1 cup heavy cream to soft peaks and gently fold into the chocolate mixture until uniform.
04 -
Fill dome molds halfway with mousse, insert a frozen raspberry layer, then top with remaining mousse. Place a sponge cake round on top of each mold. Freeze overnight until fully set.
05 -
Bloom 1 1/2 teaspoons gelatin in cold water. In a saucepan, combine sugar, water, cocoa powder, and heavy cream; heat until smooth and just boiling. Remove from heat, stir in gelatin until dissolved, and cool glaze to 90–95°F (32–35°C) before use.
06 -
Unmold frozen domes onto a wire rack placed over a tray. Pour mirror glaze evenly over each dome, allowing excess to drip off. Refrigerate glazed domes to thaw for 2 hours before serving. Garnish with fresh raspberries or edible gold leaf as desired.
# Extra Suggestions:
01 -
Ensure the raspberry insert is fully frozen prior to assembly for optimal structure. Work swiftly when glazing to achieve a smooth, glossy finish. Store leftovers refrigerated for freshness.