08 Nov Chocolate Mousse Domes
Every now and then, an occasion calls for a stunning showstopper of a dessert. I’m talking about a Masterchef-worthy creation!
This one is a chocoholic’s dream come true.
These chocolate mousse domes have a crunchy chocolate biscuit base, creamy milk chocolate mousse filling with a white chocolate ganache centre, and coated in a dark chocolate mirror glaze decorated with caramelised cacao nibs. Could you cram any more chocolate into one dessert? I think not!
The five components do take some time to make but all can be made in advance and simply assembled before serving.
90g butter, softened
100g castor sugar
5ml vanilla extract
20g Soaring Free Superfoods raw organic cacao powder (available at Faithful to Nature)
A pinch of salt
Caramelised Cacao Nibs:
50g white sugar
25g Soaring Free Superfoods cacao nibs (available at Faithful to Nature)
White Chocolate Ganache:
80g Cocoafair 30% White Chocolate with vanilla (available at Faithful to Nature)
Milk Chocolate Mousse:
100ml full cream milk
3g gelatine sheets
100g Cocoafair 38% Milk Chocolate (available at Faithful to Nature)
50g Cocoafair 65% Dark chocolate (available at Faithful to Nature)
Chocolate Mirror Glaze:
10g gelatine sheets
150g liquid glucose
150g white sugar
100g condensed milk
150g Cocoafair 85% Dark Chocolate, finely chopped (available at Faithful to Nature)
Edible gold or rose gold leaf
- To make the chocolate biscuits, preheat the oven to 180°C. Cream together butter and castor sugar until light and creamy. Add the egg and vanilla extract and beat well.
- Sift the dry ingredients together, then add gradually to the creamed mixture and mix until combined. Refrigerate for 1 hour.
- Roll the dough out on a lightly floured surface to 3mm thick. Cut out with 7cm fluted round cookie cutters and place on greased or lined baking trays.
- Bake for 8-12 minutes, then allow to cool completely on wire racks. The biscuits can be made in advance and stored in an airtight container for up to 5 days.
- To make the caramelised cacao nibs, lightly grease a baking sheet. Alternatively, a silicon mat works fabulously here.
- Spread the sugar onto a nonstick frying pan in an even layer. Heat over medium heat until the edges start to liquefy, then begin to turn an amber color. Using a heatproof spatula, gently stir the liquefied sugar in toward the center, stirring the mixture as gently as possible until it is a dark amber color.
- Remove from heat and immediately stir in the cocoa nibs. You’ll need to work quickly before the caramel sets. Scrape them onto prepared baking sheet/silicon mat and spread as best you can, before it hardens. (If it gets too cool in the pan, you can rewarm the caramel with the nibs slightly over low heat, to make it spreadable.) Let the brittle harden at room temperature.
- Once the caramel has cooled completely, chop or break it into little pieces and store in an airtight container for up to 1 week.
- For the white chocolate ganache, melt the chocolate and cream together in a heatproof bowl over a pan of simmering water. (Or if you’re brave, you can do this in a microwave at 20-second intervals).
- Pour the ganache into 6 x 4cm diameter semi-sphere moulds and freeze for up to 4 weeks.
- To make the chocolate mousse, break or chop the chocolate into small pieces and place into a heatproof bowl. Cover the gelatine sheets in the water and set aside to hydrate.
- Bring the milk to a boil, then pour over the chocolate and stir well until completely melted. Squeeze excess water from the gelatine sheets and then add to the warm chocolate mixture. Leave to cool to room temperature.
- Whip the cream until soft peak stage, then fold into the chocolate mixture. It will start to set quite quickly.
- Pour into 6 x 7cm diameter semi-sphere moulds and freeze for 3-4 hours, or up to 1 week.
- Once set, remove the chocolate mousse from the freezer. Use a teaspoon to scoop a small amount our of the centre and place the frozen white chocolate ganache in the space. Return to the freezer.
- To make the mirror glaze, hydrate the gelatine sheets in the water and set aside. Heat the liquid glucose, sugar and water over low heat until the sugar is dissolved. Increase the heat to medium, and cook until 104°C is reached on a sugar thermometer.
- Remove from heat then stir in the condensed milk. Squeeze the excess water from the gelatine sheets, then add to the glucose mixture as well. Quickly pour over the chocolate and stir until melted.
- Sieve the glaze into a jug and leave to cool to 28-31°C. At this point, unmould the mousse domes onto a wire cooling rack set over a baking tray (to catch the excess glaze). Pour the glaze over the mousse domes until each is completely covered, then refrigerate until ready to serve. The excess glaze can be scraped off the tray and refrigerated for a few day. When ready to use again, reheat in a double boiler to 28-31°C and sieve to remove any air bubbles.
- When you are ready to serve your chocolate mousse domes, carefully remove the mousse semi-spheres with an egg-lifter or large palette knife, and place onto a chocolate biscuit. Use the caramelised cacao nibs to decorate the edges (and hide any smears) above the biscuit. Decorate the top with edible gold or rose gold leaf if desired.