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Chocolate Mousse Dome with Ganache Glaze
These Chocolate Mousse Domes with Ganache Glaze are really simple to make. Each one has a smooth, creamy chocolate mousse center coated in a glossy ganache glaze. I like to serve them chilled with a spoonful of raspberry sauce for a rich and elegant chocolate dessert that’s always a crowd favorite.
Servings 6 Domes
Calories 1082kcal
INGREDIENTS
Chocolate Mousse Domes
- 200 g (7 oz) dark chocolate (A)
- 100 ml (½ cups) heavy cream (A) hot
- 500 ml (2 cups) heavy cream (B) chilled
Ganache Glaze
- 200 ml (1 cup) heavy cream (C) chilled
- 300 g (10½ oz) dark chocolate
- 40 g (3 tablespoon) butter
Garnishes
- ½ cup raspberry sauce
- 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
💡 Pro Tips
- Let the chocolate mixture cool completely before mixing it with the cream so the mousse stays smooth.
- Glaze the domes while they are still frozen to get that shiny, even finish.
- Give the domes a few hours in the fridge before serving so the texture turns out perfectly creamy.
- Store extra domes in the freezer and glaze them when you want an easy dessert ready to go.
🧊 Storage Tips
- Store the glazed domes in the fridge in an airtight container for up to three days.
- Freeze unglazed domes in a sealed container for up to two months.
- Thaw frozen domes in the fridge before glazing or serving.
- Keep them covered to stop the mousse from picking up any fridge smells.
NUTRITION
Calories: 1082kcal | Carbohydrates: 62g | Protein: 10g | Fat: 89g | Saturated Fat: 55g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 102mg | Potassium: 739mg | Fiber: 9g | Sugar: 33g | Vitamin A: 2176IU | Vitamin C: 5mg | Calcium: 153mg | Iron: 10mg
