These frozen mousse domes hide a raspberry center inside dark chocolate mousse, then finish with a glossy chocolate coating. The recipe takes about 40 minutes of preparation plus at least 4 hours of chilling, for a total of about 4 hours 40 minutes.
Ingredients
Dark chocolate mousse
- 1 cup dark chocolate, finely chopped
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
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
Mirror glaze and garnish
- 1/2 cup dark chocolate, finely chopped
- 1/4 cup heavy cream
- 2 tablespoons corn syrup
- Fresh raspberries
- Edible gold flakes
Make the two mousses
- Melt 1 cup dark chocolate in a heatproof bowl set over simmering water, then let it cool slightly.
- Whip 1 cup heavy cream with 1/4 cup sugar and the vanilla until soft peaks form. Fold in the melted chocolate and chill for 30 minutes.
- Purée the raspberries and strain out the seeds. Heat the purée with 2 tablespoons sugar until slightly thickened. Stir in the dissolved gelatin, let the mixture cool, and fold in the 1/2 cup whipped cream.
Shape, freeze, and glaze
- Fill silicone dome molds halfway with chocolate mousse. Add a spoonful of raspberry mousse to each center, cover with more chocolate mousse, and smooth the tops. Freeze for at least 4 hours.
- For the glaze, heat 1/4 cup cream and the corn syrup until steaming. Pour it over the remaining 1/2 cup chopped chocolate and stir until smooth. Cool slightly.
- Unmold the frozen domes onto a wire rack and pour over the glaze. Let it set, then garnish with fresh raspberries and edible gold flakes.
