Triple Chocolate Mousse Domes - The Sweet Rebellion
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Triple 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 Triple 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.

(Makes 6)

Chocolate Biscuits:
90g butter, softened (6tbsp)
100g castor sugar (7 tbsp)
1 large egg
5ml vanilla extract (1 tsp)
180g flour (1⅓ cups)
20g Soaring Free Superfoods raw organic cacao powder (50ml – available at Faithful to Nature)
A pinch of salt

Caramelised Cacao Nibs:
50g white sugar (¼ cup)
25g Soaring Free Superfoods cacao nibs (3 tbsp – available at Faithful to Nature)

White Chocolate Ganache:
80g Cocoafair 30% White Chocolate with vanilla (available at Faithful to Nature)
20ml cream (4 tsp)

Milk Chocolate Mousse:
100ml full cream milk
1½ gelatine sheets (3g)
50ml water
100g Cocoafair 38% Milk Chocolate (available at Faithful to Nature)
50g Cocoafair 65% Dark chocolate (available at Faithful to Nature)
250ml cream (1 cup)

Chocolate Mirror Glaze:
5 gelatine sheets (10g)
60ml water (¼ cup)
150g liquid glucose (⅓ cup)
150g white sugar (¾ cup)
70ml water
100g condensed milk (⅓ cup)
150g Cocoafair 85% Dark Chocolate, finely chopped (available at Faithful to Nature)

To decorate:
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 non-stick frying pan in an even layer. Heat over medium heat until the edges start to liquefy, then begin to turn an amber colour. Using a heatproof spatula, gently stir the liquefied sugar in toward the centre, stirring the mixture as gently as possible until it is a dark amber colour.
    • 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/silicone 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 out 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 days. 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.

  • Jodi t
    Posted at 01:08h, 23 July Reply

    Is there a trick to scooping out the bit of frozen mousse …before it melts and goes out of shape?

    • Astrid
      Posted at 12:27h, 23 July Reply

      Hi Jodi. I initially refrigerate the mousse until set, about 3 hours, then scoop out a bit to make space for the gels, place the gels in and then only do I freeze the whole dome.

  • Linda Pascoe
    Posted at 11:43h, 03 February Reply

    I halved the recipe as I wanted to do a trial run and when it came to the choc mousse, it was really runny. Is this normal?

    • Astrid
      Posted at 16:35h, 05 February Reply

      Hi Linda! The mousse mixture is runny after mixing but sets up nicely in the fridge due to the gelatine. Did you squeeze all the water out of the gelatine sheets before adding to the chocolate?

  • Felicity
    Posted at 12:33h, 20 May Reply

    Hi, instead of removing the mouse after it has set, can i put the already set white choc ganache in the moulds before topping it up with the mouse and allowing it to set before unmoulding it? Thanks

    • Astrid
      Posted at 12:00h, 28 October Reply

      Hi Felicity! If the mousse has not yet set, then the little ganache semi-sphere will sink to the bottom of the mould. Then when you invert it, it will be sitting at the top, if that makes sense!

  • Alexi Flynn
    Posted at 01:48h, 29 July Reply

    I was just wondering how much this recipe makes.
    I am doing this recipe for a school exam and I need to make 6

    • Astrid
      Posted at 11:10h, 07 December Reply

      Hi Alexi. The recipe makes 6 :).

  • SJ
    Posted at 17:58h, 24 September Reply

    I see you haven’t added any sugar to the milk chocolate mousse. Will it be sweet enough?
    Can I use same quantity of gelatin powder instead of sheets?
    How long before the mousse melts once taken out of freezer?

    • Astrid
      Posted at 11:59h, 28 October Reply

      Hi SJ. Yes I think it is sweet enough as it has the white chocolate ganache centre which adds a nice pop of sweetness!

  • Velle
    Posted at 05:34h, 13 October Reply

    Hi how much cocoa is 20g

    • Astrid
      Posted at 11:56h, 28 October Reply

      Hi Velle. 20g of cocoa powder is 2 tbsp plus 2 tsp. Happy Baking!

  • Linda
    Posted at 20:42h, 15 November Reply

    What size molds are you using?

    • Astrid
      Posted at 14:16h, 02 December Reply

      Hi! They are 7cm diameter 👍🏻

  • Yasmina
    Posted at 14:07h, 18 April Reply

    Hi, I want to use agar agar instead of gelinin, how much should I use?

  • Dustin Jackson
    Posted at 17:56h, 06 July Reply

    What type of gelatine sheets are you using?

    • Astrid
      Posted at 13:47h, 09 November Reply

      Hi there
      I usually use the Woolworths gelatine sheets.

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