These Chocolate Mousse Domes with Ganache Glaze are a rich, creamy dessert featuring a smooth dark chocolate mousse coated in a glossy ganache. They are served chilled and garnished with raspberry sauce and optional edible gold lustre dust for an elegant touch.
No Special Equipment Needed
Silicone cupcake trays can be used instead of silicone dome moulds if you have them. They offer a similar shape and are readily available in most kitchens. This substitution allows you to create beautiful mousse desserts without needing specialized equipment, making the recipe more accessible.
If you don't have a thermometer, let the ganache glaze cool to lukewarm. Test the temperature by feeling it with your finger; it should be comfortably warm but not hot. This ensures the glaze is at the right consistency for coating the mousse domes smoothly without melting them.
Ingredients in Chocolate Mousse Domes with Ganache Glaze
Chocolate Mousse:
- 200g Dark Chocolate (7 oz): Provides the rich, chocolatey base for the mousse.
- 100mL Hot Heavy Cream (3.4 fl oz): Used to melt the chocolate and create a smooth ganache.
- 500mL Heavy Cream (17 fl oz): Whipped to create the light, airy mousse texture.
Ganache Glaze:
- 200mL Heavy Cream (6.8 fl oz): Adds creaminess and smooth texture to the ganache.
- 300g Dark Chocolate (10.6 oz): The primary ingredient for the ganache, providing rich chocolate flavor.
- 40g Butter (1.4 oz): Adds shine and smoothness to the ganache glaze.
Garnish:
- ½ cup Raspberry Sauce: Adds a fruity, tart contrast to the rich chocolate.
- 1 tablespoon Chocolate Sprinkles: Provides a decorative touch and added texture.
- Edible Gold Luster Dust (optional): Adds a luxurious, decorative finish to the domes.
How to make Chocolate Mousse Domes with Ganache Glaze
Chocolate Mousse Domes:
Place dark chocolate in a heatproof bowl. Heat some heavy cream until it's just under boiling point. Pour this hot cream over the chocolate.
Let the mixture sit for a minute, then stir until smooth and fully melted. Set the mixture aside at room temperature to cool and thicken for about an hour.
Pour heavy cream into a large mixing bowl. Add the cooled chocolate mixture to the cream. Using an electric hand mixer, beat the mixture on medium speed until thick with stiff peaks. Scrape the sides of the bowl occasionally to ensure even mixing. Be careful not to overmix to avoid splitting the mousse.
Transfer the mousse into a large piping bag.
Pipe a small amount of mousse into silicone dome moulds or a silicone cupcake tray. Use the back of a metal spoon to press down and smooth the mousse inside the molds for a clean finish.
Fill the molds with the remaining mousse and smooth the tops with a spatula. Place the molds on a tray and freeze them overnight.
Ganache Glaze:
Place a heatproof bowl over a pot of simmering water without letting the bowl touch the water. Add heavy cream and dark chocolate to the bowl. Stir continuously over low heat until the chocolate is fully melted and mixed with the cream.
Remove the bowl from the heat and add butter. Stir until the butter is fully incorporated. Allow the ganache to cool to lukewarm if you don't have a thermometer. It should feel comfortably warm but not hot to the touch.
Assembly:
Take the mousse domes out of the freezer as needed. Keep any unused domes in the freezer, covered, for up to two months. Place the mousse domes on a wire rack set over a tray to catch any excess glaze.
Pour the ganache glaze over the chocolate mousse domes, letting the excess drip off into the tray.
Once the dripping stops, use an angled spatula to carefully transfer the domes from the wire rack to serving plates.
Place the plated domes in the refrigerator to thaw. This will take a couple of hours. Serve the chocolate mousse domes chilled straight from the refrigerator for the best texture.
Garnishes:
Sprinkle chocolate sprinkles around the base of the glazed domes for added texture and visual appeal.
Lightly dust the domes with edible gold luster dust if desired for a touch of elegance. Use a pastry brush to paint the plates decoratively with some leftover ganache. Squeeze dot of Raspberry Sauce around the plate.
Serve the domes with raspberry sauce. You can use a food pipette to insert some sauce into the domes or serve the sauce in a small bowl on the side.
Fay's Top Tips
Cool the Chocolate Mixture Properly: Make sure the chocolate mixture has cooled sufficiently before mixing it with the heavy cream. If it's too warm, the cream won't whip properly, and the mousse may split. Letting it cool for about an hour at room temperature should do the trick.
Glaze While Frozen: When glazing the chocolate mousse domes, ensure they are still frozen. This helps the ganache glaze set quickly and smoothly without melting the mousse. It also creates a clean, professional finish.
Serving Suggestions for Chocolate Mousse Domes
Raspberry Sauce Drizzle: Drizzle extra raspberry sauce around the chocolate mousse dome on the plate for a pop of color and tart flavor. You can also pipe a small amount of raspberry sauce on top of the dome for an extra touch.
Fresh Berries: Serve the mousse domes with a side of fresh raspberries, strawberries, or blueberries. The fresh berries add a refreshing contrast to the rich chocolate.
Whipped Cream: Add a dollop of freshly whipped cream next to the mousse dome. You can also pipe a decorative swirl of whipped cream on the plate for a classic touch.
Mint Leaves: Garnish each plate with a few fresh mint leaves. The mint adds a touch of elegance and a hint of freshness that complements the chocolate.
Chocolate Shavings: Sprinkle some chocolate shavings or curls on top of the mousse dome or around the plate for an extra chocolatey garnish.
Edible Flowers: Use edible flowers such as pansies or violets to add a beautiful, natural decoration to the plate. They provide a delicate and colorful accent.
Gold Leaf: For a luxurious touch, add a small piece of edible gold leaf on top of the dome. This adds a sophisticated and elegant flair to your dessert.
Nuts and Caramel: Sprinkle chopped toasted nuts (like hazelnuts or almonds) around the chocolate mousse domes and drizzle some caramel sauce for added crunch and sweetness.
More Mousse Recipes
- Oreo Mousse Easter Eggs
- Mixed Berry Parfaits
- Caramel Chocolate Mousse (Eggless)
- Pumpkin Spice Mousse Dessert
Frequently Asked Questions (FAQs)
You can use a silicone cupcake tray instead. The shape will be slightly different, but the result will still be delicious and visually appealing.
You can store the unglazed mousse domes in the freezer, well-covered, for up to two months. This makes it convenient to prepare in advance.
If you don't have a thermometer, let the ganache cool to lukewarm. It should feel comfortably warm to the touch but not hot.
Beat the mousse mixture on medium speed and stop as soon as stiff peaks form. Overmixing can cause the mousse to split, resulting in a grainy texture.
Make sure the mousse is well-frozen before attempting to release it from the molds. You can also dip the molds briefly in warm water to help loosen the domes.
You can use other fruit sauces like strawberry or blackberry, or even a simple chocolate sauce if you prefer. The choice of sauce depends on your taste preference.
Chocolate Mousse Dome with Ganache Glaze
INGREDIENTS
Chocolate Mousse Domes
- 200 g (7 oz) dark chocolate (A)
- 100 ml (3.4 floz) heavy cream (A) hot
- 500 ml (17 floz) heavy cream (B) chilled
Ganache Glaze
- 200 ml (6.8 floz) heavy cream (C) chilled
- 300 g (10.6 oz) dark chocolate
- 40 g (1.4 oz) butter
Garnishes
- ½ cup (½ cup) raspberry sauce
- 1 tablespoon (1 tablespoon) chocolate sprinkles
- edible gold lustre dust
INSTRUCTIONS
Chocolate Mousse Domes
- Place 200g (7 oz) dark chocolate in a heatproof bowl.
- Pour 100mL (3.4 fl oz) hot heavy cream over the chocolate. Let sit for one minute.
- Stir until smooth and fully melted. Set aside to cool and thicken at room temperature for one hour.
- In a large mixing bowl, pour 500mL (17 fl oz) heavy cream. Add the cooled chocolate mixture.
- Beat with an electric mixer on medium speed until thick with stiff peaks. Avoid overmixing.
- Transfer mousse to a piping bag. Pipe a small amount into silicone domes, smoothing with a metal spoon for a clean finish.
- Fill the molds with the remaining mousse and smooth the tops with a spatula.
- Place molds on a tray and freeze overnight.
Ganache Glaze
- Place a heatproof bowl over a pot of simmering water.
- Add 200mL (6.8 fl oz) heavy cream and 300g (10.6 oz) dark chocolate. Stir continuously until melted and mixed well.
- Remove from heat, add 40g (1.4 oz) butter, and stir until incorporated.
- Let glaze cool to approximately 32°C (89°F) before glazing. If you do no have a thermometer, then cool to lukewarm.
Assembly
- Remove mousse domes from the freezer as needed. If you only need two, keep unused domes in the freezer, covered, for up to two months.
- Place on a wire rack over a tray.
- Pour ganache glaze over domes, allowing excess to drip off.
- Transfer domes to serving plates using an angled spatula.
- Refrigerate domes to thaw for a couple of hours before serving.
Garnishes
- Sprinkle chocolate sprinkles around the base of glazed domes.
- Lightly dust with edible gold luster dust (optional).
- Decorate plates with ganache using a pastry brush.
- Serve with raspberry sauce in a food pipette or a small bowl on the side.
NOTES
- Ensure the chocolate mixture cools sufficiently before mixing with heavy cream to avoid splitting.
- Glaze domes while still frozen for a smooth finish.
- Keep unused domes in the freezer, covered, for up to two months.
- Serve mousse domes chilled for the best texture.
Sally McCoy says
I love looking ar your daily recipes. The ones with cream cheese, sour cream I cannot eat. Sorry
Fay says
I am so please you are enjoying my daily content. I do have a lot of recipes with cream cheese but hopefully you can find lots without too. Thanks for sharing your thoughts!