Ingredients:
For the dark chocolate mousse:
– 1 cup dark chocolate, finely chopped
– 1 cup heavy cream
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
For the raspberry mousse:
– 1 cup fresh raspberries
– 2 tablespoons granulated sugar
– 1/2 cup heavy cream, whipped
– 1 teaspoon gelatin, dissolved in 1 tablespoon warm water
For the mirror glaze:
– 1/2 cup dark chocolate, finely chopped
– 1/4 cup heavy cream
– 2 tablespoons corn syrup
For garnish:
– Fresh raspberries
– Edible gold flakes
Instructions:
1. Prepare the dark chocolate mousse: Melt the dark chocolate in a heatproof bowl over simmering water. Set aside to cool slightly. Whip the heavy cream with sugar and vanilla until soft peaks form. Gently fold the melted chocolate into the whipped cream. Chill for 30 minutes.
2. Prepare the raspberry mousse: Puree the raspberries and strain to remove seeds. Heat the puree with sugar until slightly thickened. Stir in the dissolved gelatin and let cool. Fold the whipped cream into the cooled raspberry mixture.
3. Assemble the domes: Fill silicone dome molds halfway with dark chocolate mousse. Add a spoonful of raspberry mousse in the center and top with more chocolate mousse, smoothing the tops. Freeze for at least 4 hours.
4. Prepare the mirror glaze: Heat the cream and corn syrup until steaming. Pour over the chopped chocolate and stir until smooth. Let cool slightly before use.
5. Glaze the domes: Unmold the frozen domes and place them on a wire rack. Pour the mirror glaze over the domes, ensuring they are fully coated. Let the glaze set.
6. Garnish with fresh raspberries and edible gold flakes before serving.
Preparation time: 40 minutes
Chilling time: 4 hours
Total time: 4 hours 40 minutes.
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