Description
Decadent chocolate domes with a tangy raspberry insert, topped with a glossy mirror glaze.
Ingredients
Scale
- 5 oz (150g) fresh or frozen raspberries
- 2 tbsp (30g) sugar
- 1 tsp lemon juice
- 0 tsp gelatin powder
- 1 tbsp cold water
- 5 oz (155g) semisweet chocolate, chopped
- 1 tsp gelatin powder
- 1 tbsp cold water
- 1 cup (240g) whipping cream
- 1 tbsp sugar
- 2 eggs
- 1/4 cup (50g) sugar
- 1/4 cup (30g) flour
- 2 tbsp (15g) cocoa powder
- 4 oz (130g) sugar
- 4 oz (130g) glucose syrup or light corn syrup
- 3 oz (90g) sweetened condensed milk
- 3 oz (100g) white chocolate, chopped
- 0 oz (15g) gelatin powder
- 3 tbsp (45g) water
- Red or burgundy food coloring
Instructions
- Make the Raspberry Inserts: Start by simmering the raspberries, sugar, and lemon juice until broken down. Strain the mixture to remove seeds, then stir in bloomed gelatin. Pour into mini silicone molds (or ice cube trays) and freeze for at least 2 hours. These fruity cores give each dome a burst of tangy brightness that contrasts beautifully with the chocolate mousse.
- Prepare the Chocolate Sponge: Preheat your oven to 350°F (175°C). Whip eggs and sugar until pale and fluffy. Sift in flour and cocoa, folding gently to preserve the air. Spread into a lined baking sheet and bake for 8–10 minutes. Once cooled, cut out small rounds that will serve as the base of your domes.
- Make the Chocolate Mousse: Melt the semisweet chocolate and let it cool slightly. Bloom the gelatin and dissolve it into a small amount of warm cream. Whip the remaining cream with sugar until soft peaks form, then fold it into the cooled chocolate mixture. The result is a mousse that’s rich but not heavy — silky with just the right amount of sweetness.
- Assemble the Domes: Spoon the mousse into dome molds, filling about two-thirds full. Press a frozen raspberry insert into each, then top with more mousse and finish with a sponge round. Freeze overnight or until completely firm.
- Prepare the Mirror Glaze: Heat sugar, glucose, and condensed milk until just boiling. Remove from heat and add bloomed gelatin, stirring until dissolved. Pour over the white chocolate and blend until smooth. Add food coloring, then cool to 90–95°F (32–35°C) before glazing.
- Glaze and Finish: Pop the domes out of their molds and place on a wire rack over a tray. Pour the glaze smoothly over each one in a single motion. Let set for a few minutes, then transfer to serving plates. You can garnish with fresh raspberries, edible flowers, or chocolate curls.
Notes
- Ensure the raspberry inserts are completely frozen before assembling the domes.
- Use a kitchen thermometer to check the temperature of the glaze before applying.
- For a more intense chocolate flavor, consider using dark chocolate.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 dome
- Calories: 280
- Sugar: 18g
- Sodium: 25mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg