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Chocolate Raspberry Mousse Domes Recipe

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4.2 from 69 reviews

Delight in these elegant Chocolate Raspberry Mousse Domes featuring a rich chocolate almond biscuit base, a creamy white chocolate raspberry insert, and a smooth, tangy raspberry mousse. Perfect for special occasions, these mini domes balance fruity tartness with luscious chocolate in an impressive dessert presentation.

  • Total Time: 5 hours (including chilling and freezing time)
  • Yield: 6 mini mousse domes

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

  1. Prepare the White Chocolate Raspberry Insert: In a heatproof bowl, melt the white chocolate gently over a double boiler or in short bursts in the microwave. Stir in the whipping cream until smooth. Gently fold in the fresh raspberries, then spoon the mixture into silicone dome molds. Freeze until set, about 2 hours.
  2. Make the Chocolate Almond Biscuit Base: Preheat the oven to 350°F (175°C). In a mixing bowl, combine chilled butter, ground almonds, brown sugar, all-purpose flour, salt, cocoa powder, and water. Use a pastry cutter or fingers to mix until a smooth dough forms. Press the dough evenly into silicone dome molds or small tart molds. Bake for 12-15 minutes or until firm to the touch. Remove from oven and allow to cool completely.
  3. Prepare the Raspberry Mousse: Blend the raspberries with sugar and lemon juice until smooth, then strain to remove seeds. Bloom the gelatin powder in water for 5 minutes, then gently warm until dissolved. Stir gelatin into the raspberry puree. Whip the cream to soft peaks and fold it gently into the raspberry mixture until even and light.
  4. Assemble the Domes: Remove the white chocolate raspberry inserts from the freezer. Spoon or pipe the raspberry mousse over the chocolate almond biscuit bases in molds, then gently press the frozen white chocolate inserts into the center of each dome. Smooth the mousse over to seal, then refrigerate for at least 4 hours or until set.
  5. Decorate and Serve: Carefully unmold the mousse domes onto serving plates. Decorate with freeze-dried raspberries and chocolate decorations for an elegant finish. Serve chilled.

Notes

  • Ensure the gelatin is fully dissolved to prevent lumps in the mousse.
  • Freezing the white chocolate insert beforehand helps maintain sharp dome shapes during assembly.
  • Use fresh or frozen raspberries as per availability; frozen should be thawed before use.
  • Make sure to chill the biscuit base completely before assembling the domes to maintain structure.
  • For best results, use molds to achieve uniform dome shapes.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/chocolate-raspberry-mousse-domes-recipe/