Description
These Easy Chocolate Raspberry Mousse Domes are a treat for the senses! With a delightful combination of rich chocolate and fresh raspberries, they are simple to prepare and perfect for any occasion. Impress your guests with these elegant yet easy-to-make desserts that are sure to please!
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, cook raspberries, sugar, and lemon juice over medium heat until soft and syrupy. Blend until smooth and strain to remove seeds. Bloom gelatin in cold water, then stir into the warm raspberry puree until dissolved. Pour into small silicone molds and freeze for at least 2 hours until solid.
- Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper. In a mixing bowl, beat eggs and sugar until pale and fluffy. Sift in flour, cocoa, baking powder, and salt, then gently fold to combine. Spread batter evenly on the tray and bake for 8–10 minutes or until springy. Let cool and cut into circles the size of your dome mold bases.
- Bloom gelatin in cold water. Melt chopped chocolate with 1/2 cup of heavy cream in a heatproof bowl until smooth. Stir in bloomed gelatin and vanilla. Let cool slightly. Whip the remaining 1 cup of heavy cream to soft peaks and fold gently into the chocolate mixture until smooth and airy.
- Spoon some mousse into each dome mold cavity. Press a frozen raspberry insert into the center, then cover with more mousse. Place a round of sponge cake on top, pressing gently. Smooth the surface, cover with plastic wrap, and freeze overnight until solid.
- Bloom gelatin in cold water. In a saucepan, combine sugar, water, cocoa, and cream. Bring to a simmer and stir until smooth. Remove from heat, stir in gelatin, and let cool to 90–95°F (32–35°C).
- Unmold the frozen domes onto a wire rack over a tray. Pour glaze evenly over each dome, letting excess drip down. Work quickly for a smooth finish.
- Transfer glazed domes to the fridge to thaw for at least 2 hours before serving. Garnish with fresh raspberries or gold leaf for extra flair.
Notes
Make sure the raspberry puree is completely smooth for best results.
Keep the domes in the freezer until just before serving to maintain their shape.
Nutrition
- Serving Size: 1 dome
- Calories: 360
- Sugar: 23g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg