These Chocolate Raspberry Mousse Domes are a decadent dessert that is sure to impress. The combination of creamy white chocolate and smooth and airy raspberry mousse creates a delicate balance of sweet and sour that is sure to delight your taste buds. The mousse domes are served over a chocolate almond biscuit that adds an amazing flavor and texture. Whether you’re hosting a dinner party or simply looking for a special treat for yourself and your loved ones, these mousse domes are sure to satisfy.
How to make Chocolate Raspberry Mousse Domes
These mousse domes are easy to prepare and can be made in advance. You need a bit of organizing but each step is really easy and quick to prepare.
How to prepare the white chocolate mini domes insert
For this recipe, first, you need to prepare the white chocolate and raspberry mini domes insert. For this, you simply melt chocolate and cream and pour it into the small semicircle silicone dome mold. Add in each mini dome a fresh raspberry, smooth the top, and freeze for at least 4 hours or even overnight.
How to prepare the chocolate almond biscuit dome base
Meanwhile, prepare the chocolate almond biscuit dough for the base of the domes. For the dough whisk together the dry ingredients, incorporate the chilled butter and water. Wrap it with plastic, shape into a disc and refrigerate for at least 30 minutes. Roll the dough between two pieces of parchment paper or plastic wrap until it’s about ¼ inch (6mm) thick. Use a 3 inch (7.5 cm) round cutter to cut into disk. Remove the excess dough. Transfer the cookies onto a parchment paper lined baking sheet. It is best to refrigerate the dough for about 30 minutes before baking if the time allows. Bake forabout 8-9 minutes. Let cool completely.
How to prepare the raspberry mousse
For the raspberry mousse, first, you need to prepare the raspberry sauce. You can easily parepare this with a day or two in advance and refrigerate until needed. For this, you simply place the raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5-10 minutes until slightly thickens. Remove from heat and sieve to remove seeds.
Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and add to the raspberry sauce. Add the cooled raspberry mixture to whipped cream and mix until well combined.
How to assemble the chocolate raspberry mousse domes
To assemble the domes transfer the mousse to a piping bag fitted with a plain ½ inch (1cm) tip. Pipe some raspberry mousse into the domes and use a spoon to spread the mousse on the sides of the domes. Fill with more raspberry mousse, insert the mini domes, and cover with the remaining raspberry mousse. Smooth the top and freeze for at least 4 hours or even overnight. It is essential to freeze the domes to remove them easily from the silicon mold.
Transfer the frozen domes to the biscuit base and rfrigerate for at least 1 hour before serving to completely thaw. Decorate as desired and enjoy.
The raspberry white chocolate mousse domes are beautifully presented, delicious and elegant perfect for any special occasion. Whether you’re a fan of fruity or chocolatey desserts, you’ll love the delicious combination of raspberry and white chocolate in this mousse dome.
Hope you will try them out and don’t forget to tag me on Instagram if you do. Enjoy!
Other raspberry mousse desserts you may like
These Raspberry Chocolate Cups are rich, creamy and chocolatey, the chocolate shell pairing so well with the raspberry creamy mousse. This Raspberry Coconut Mousse Cake is another elegant dessert bursting with flavor. Raspberries are pairing so well with the coconut flavor. If you are searching for a no-bake mousse cake this No-bake Berry Lemon Yogurt Mousse Cake is very refreshing and sure to please. In this Mango Raspberry Mousse Cake the raspberries and mango are making a heavenly match while the pistachio cake and crunch bringing a great texture and color. This Chocolate Raspberry Mousse Cake is a decadent dessert bursting with raspberry flavor.
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Chocolate Raspberry Mousse Domes
Ingredients
White Chocolate Raspberry Mini Domes Insert
- 2.5 oz (75g) white chocolate
- 2 tbsp (25g) whipping cream
- 6 fresh raspberries
Chocolate Almond Biscuit Dome Base
- 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
Raspberry Mousse
- 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
For Decoration
- freeze dried raspberries
- chocolate decorations
Instructions
Prepare the small chocolate domes.
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Place white chocolate and cream into a heat-proof bowl and melt over a bain-marie.
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Use a small 1 ½ inch (4cm) semicircle silicone mold. Pour the melted chocolate into 6 domes of the silicon mold. Insert a fresh raspberry inside and smooth the top. Place in the freezer for at least 4 hours or even overnight.
Prepare the chocolate biscuit dough.
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In a large bowl combine flour with sugar, almonds, cocoa powder, and salt. Incorporate chilled butter into the flour mixture, using a pastry blender, a fork, or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape it into a disk, and refrigerate for at least 30 minutes.
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Roll the dough between two pieces of parchment paper or plastic wrap until it's about ¼ inch (6mm) thick.
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Use a 3-inch (7.5 cm) round cutter to cut into a disk. Remove the excess dough. Transfer the cookies onto a parchment paper-lined baking sheet. Refrigerate the dough for about 30 minutes before baking if time allows.
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Preheat the oven to 350F (180C).
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Bake for 8-9 minutes. Let cool for a few minutes on the baking sheet. Transfer to a cooling rack to cool completely.
Prepare the raspberry mousse.
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First, prepare the raspberry sauce. Place raspberries, sugar, and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5-10 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Set aside to cool.
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Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and add to the raspberry sauce.
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Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined.
Assemble the Mousse Domes.
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Transfer the mousse to a piping bag fitted with a ½ inch (1cm) plain tip.
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Place 2.7-inch (7cm) dome silicone molds on a baking tray and pipe some raspberry mousse, into the base of the molds, and use a spoon to spread the mousse on all sides of the molds. Add some more mousse to up to half of the mold.
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Add the small domes on top of each and pipe raspberry mousse on top. Smooth the top.
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Freeze for at least 4 hours or even overnight.
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Place each dome on the prepared chocolate biscuit crust.
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Refrigerate the domes for at least 1 hour to thaw before serving.
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Decorate with freeze-dried raspberries and chocolate decorations. Enjoy!
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