Why You’ll Love This Recipe
- Delicate Flavor Balance: The sweetness of white chocolate pairs beautifully with the tartness of raspberries, creating a harmonious taste experience.
- Elegant Presentation: The dome shape and layered components make this dessert visually stunning, ideal for impressing guests.
- Make-Ahead Convenience: Each component can be prepared in advance, allowing for easy assembly when you’re ready to serve.
- Textural Contrast: The creamy mousse contrasts with the crunchy biscuit base, offering a satisfying mouthfeel.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White Chocolate and Raspberry Insert:
- White chocolate
- Heavy cream
- Fresh raspberries
- Chocolate Almond Biscuit Base:
- All-purpose flour
- Ground almonds
- Cocoa powder
- Sugar
- Salt
- Unsalted butter, chilled
- Cold water
- Raspberry Mousse:
- Fresh or frozen raspberries
- Sugar
- Lemon juice
- Gelatin
- Cold water
- Heavy whipping cream
Directions
- Prepare the White Chocolate and Raspberry Insert:
- Melt white chocolate and heavy cream together until smooth.
- Pour the mixture into small semicircle silicone molds.
- Place a fresh raspberry in each mold, smooth the tops, and freeze for at least 4 hours or overnight.
- Prepare the Chocolate Almond Biscuit Base:
- In a bowl, whisk together flour, ground almonds, cocoa powder, sugar, and salt.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Add cold water and mix until a dough forms.
- Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll the dough between parchment paper to ¼ inch (6mm) thickness.
- Cut into 3-inch (7.5 cm) rounds and place on a parchment-lined baking sheet.
- Refrigerate for 30 minutes, then bake at 350°F (180°C) for 8-9 minutes. Let cool completely.
- Prepare the Raspberry Sauce for the Mousse:
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Cook over medium heat until slightly thickened, about 5-10 minutes.
- Strain to remove seeds and let the sauce cool.
- Prepare the Raspberry Mousse:
- Dissolve gelatin in cold water and let it swell for 5-10 minutes.
- Melt the gelatin over low heat and mix into the cooled raspberry sauce.
- Whip the heavy cream to stiff peaks.
- Gently fold the raspberry mixture into the whipped cream until well combined.
- Assemble the Domes:
- Transfer the raspberry mousse to a piping bag with a ½ inch (1cm) plain tip.
- Pipe mousse into larger dome molds, spreading it along the sides.
- Fill the molds halfway, insert the frozen white chocolate raspberry inserts, and cover with more mousse.
- Smooth the tops and freeze for at least 4 hours or overnight.
- Finalize the Dessert:
- Unmold the frozen domes and place each on a chocolate almond biscuit base.
- Refrigerate for at least 1 hour before serving to allow the domes to thaw completely.
- Decorate as desired and enjoy.
Servings and Timing
- Servings: This recipe yields 6 individual mousse domes.
- Preparation Time: Approximately 1 hour (excluding chilling and freezing times).
- Chilling/Freezing Time: At least 8 hours or overnight.
- Total Time: Approximately 9 hours (including chilling/freezing).
Variations
- Fruit Substitutions: Replace raspberries with strawberries, blueberries, or a mix of berries for a different flavor profile.
- Chocolate Options: Use dark or milk chocolate instead of white chocolate for the inserts to adjust the sweetness level.
- Nut-Free Version: Omit ground almonds in the biscuit base and replace with additional flour or a preferred nut-free alternative.
-
Chocolate Raspberry Mousse Domes
- Total Time: 9 hours
- Yield: 6 domes
- Diet: Vegetarian
Description
Impress your guests with these elegant Chocolate Raspberry Mousse Domes. This decadent dessert features layers of creamy raspberry mousse, a white chocolate raspberry insert, and a crisp chocolate almond biscuit base. Perfect for special occasions or indulgent treats.
Ingredients
White Chocolate and Raspberry Insert:
- White chocolate
- Heavy cream
- Fresh raspberries
Chocolate Almond Biscuit Base:
- All-purpose flour
- Ground almonds
- Cocoa powder
- Sugar
- Salt
- Unsalted butter, chilled
- Cold water
Raspberry Mousse:
- Fresh or frozen raspberries
- Sugar
- Lemon juice
- Gelatin
- Cold water
- Heavy whipping cream
Instructions
Prepare the White Chocolate and Raspberry Insert:
- Melt white chocolate and heavy cream until smooth.
- Pour into small silicone molds, place a raspberry in each, and freeze overnight.
Prepare the Chocolate Almond Biscuit Base:
- Whisk flour, ground almonds, cocoa powder, sugar, and salt.
- Cut in chilled butter, mix with cold water to form a dough, chill for 30 minutes.
- Roll out dough, cut rounds, refrigerate, and bake at 350°F (180°C) for 8-9 minutes.
Prepare the Raspberry Sauce for the Mousse:
- Cook raspberries, sugar, and lemon juice until thickened.
- Strain seeds and cool.
Prepare the Raspberry Mousse:
- Bloom gelatin in cold water, then melt and mix with raspberry sauce.
- Whip heavy cream to stiff peaks and fold in raspberry mixture.
Assemble the Domes:
- Pipe mousse into dome molds, insert frozen chocolate raspberry centers, cover with mousse, and freeze.
Finalize the Dessert:
- Unmold domes, place on biscuit bases, and refrigerate before serving.
Notes
- Ensure all components are well-chilled before assembly for optimal results.
- Decorate domes with edible flowers, gold leaf, or a drizzle of chocolate for an elegant touch.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French-inspired
