Introduction

Chocolate Raspberry Mousse Domes are an elegant and delicious dessert combining silky raspberry mousse with crisp chocolate domes and buttery biscuit bases. Perfect for special occasions or a decadent treat, these domes offer a delightful balance of tart berries and rich chocolate.

The image shows four small dome-shaped pink mousse desserts on round dark chocolate cookie bases, arranged on a white square plate with a white marbled surface background. Each mousse dome has a smooth, shiny texture with tiny specks of darker pink. Three domes are whole, each topped with a small curved piece of dark chocolate. One dome is cut in half, revealing a creamy white center layered with small bits of red fruit sauce, all sitting on the same dark cookie base. The scene has scattered red raspberries, dark chocolate curls, and white chocolate chips in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 oz (75g) white chocolate
2 tbsp (25g) whipping cream
6 fresh raspberries
6 tbsp (80g) butter, chilled
2/3 cup (70g) ground almonds
1/4 cup (50g) brown sugar
1/2 cup (60g) all-purpose flour
1/2 tsp (2g) salt
2 tbsp (16g) unsweetened cocoa powder
1 ½ tsp (7ml) water
9 oz (250g) raspberries, fresh or frozen
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water
1 cup (240g) whipping cream (35% fat)
Freeze-dried raspberries (for decoration)
Chocolate decorations (for garnish)

Instructions

Step 1: Prepare the small chocolate domes by placing white chocolate and cream into a heat-proof bowl and melting over a bain-marie.
Step 2: Pour the melted chocolate into 6 cavities of a 1 ½ inch (4cm) semicircle silicone mold, insert a fresh raspberry inside each, then smooth the top. Freeze for at least 4 hours or overnight.
Step 3: For the chocolate biscuit dough, combine flour, brown sugar, ground almonds, cocoa powder, and salt in a large bowl.
Step 4: Cut chilled butter into the flour mixture using a pastry blender or fork until crumbs form. Add 1 ½ tsp water and stir until incorporated.
Step 5: Wrap dough in plastic, shape into a disk, and refrigerate for at least 30 minutes.
Step 6: Roll dough between parchment paper to about ¼ inch (6mm) thick and cut into 3-inch (7.5 cm) rounds. Remove excess dough.
Step 7: Place the rounds on a parchment-lined baking sheet and refrigerate for 30 minutes if possible.
Step 8: Preheat oven to 350°F (180°C), bake cookies for 8-9 minutes, cool on the sheet briefly, then transfer to a rack until completely cool.
Step 9: To make raspberry mousse, cook raspberries, sugar, and lemon juice over medium heat until slightly thickened (5-10 minutes). Strain to remove seeds and cool.
Step 10: Soften gelatin powder in cold water for 5-10 minutes, dissolve over low heat, and stir into the raspberry sauce.
Step 11: Whip chilled whipping cream to stiff peaks, then gently fold in the cooled raspberry mixture until combined.
Step 12: Using a piping bag with a ½ inch (1cm) plain tip, pipe raspberry mousse into 2.7-inch (7cm) dome silicone molds, spreading mousse evenly up the sides.
Step 13: Fill molds halfway with mousse, place the frozen white chocolate domes on top, then pipe more mousse to fill and smooth the surface.
Step 14: Freeze assembled domes for at least 4 hours or overnight.
Step 15: Remove domes from molds and place each on a prepared chocolate biscuit base. Refrigerate for at least 1 hour to soften before serving.
Step 16: Decorate with freeze-dried raspberries and chocolate decorations, then serve and enjoy.

Tips & Variations

Use seedless raspberry puree by straining carefully for a smoother mousse texture.
Substitute gelatin with agar-agar for a vegetarian option, adjusting quantities as per package instructions.
For extra flavor, add a teaspoon of raspberry liqueur to the mousse mixture.
Chilling the dough and mousse helps maintain their shape and texture during baking and assembly.

Storage

Store assembled mousse domes in an airtight container in the refrigerator for up to 3 days. For longer storage, keep them frozen and thaw in the refrigerator for 1-2 hours before serving. Avoid refreezing once thawed to maintain the best texture.

How to Serve

The image shows two small dome-shaped desserts on a white rectangular plate placed on a white marbled surface. Each dessert has three visible layers: a dark brown crumbly base layer, a smooth light pink mousse dome forming the main body, and inside, a creamy white filling with a piece of red fruit embedded in it. One dessert is whole with a small dark chocolate decoration on top, while the other is cut in half to reveal its inner layers. The background is softly blurred with hints of fresh raspberries and chocolate pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the mousse?

Yes, frozen raspberries work well. Thaw them before cooking to extract their flavor and ensure a smooth puree.

How do I prevent the chocolate domes from melting too quickly?

Keep the domes well chilled or frozen until assembly and serving. Handle them minimally and serve the dessert soon after removing from the fridge to maintain their shape.