Community Recipe: Chocolate Mousse Dome

CHOCOLATE MOUSSE DOME

This Community Recipe was uploaded by the user himmy.

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This elegant dessert with a tinge of orange takes your standard chocolate mousse to the next level!

Ingredients

  • 1 orange
  • 250 g dark chocolate
  • 45 g almond meal
  • 95 ml heavy cream
  • 2 egg whites
  • 45 g icing sugar
  • 45 g Cocoa
  • 50 ml water
  • 300 ml full cream
  • 6 g gelatine
  • 20 g sugar
  • 1 egg yolk
  • 50 g butter

Step 1

Make Mirror Glaze

Soak gelatine in cold water. Add 50 ml water and 140 g of sugar into a saucepan and heat until simmering. Whisk in 45 g cocoa powder. Bring 95 ml cream to the boil and add to cocoa syrup. Whisk until smooth. Add soaked gelatine into mixture until melted. Let cool in the fridge until completely set.

Step 2

Make Chocolate Mousse

In a bain marie, add 250 g chocolate and 50 g butter to a bowl and melt. Mix well. Grate in the zest of of an orange. Add vanilla extract if desired. Remove from heat and let cool for 15 minutes. In another bowl, whisk the cream until stiff peaks. Add a third of the cream to the chocolate and stir until incorporated. Add another third and mix till incorporated. Add final third but be careful not to overmix to maintain airiness.

Step 3

Mould

Pour the chocolate mousse into a hemisphere mould.

Step 4

Make Dacquoise Base

Whisk 2 egg whites until stiff peaks. Add almond meal and icing sugar and mix until incorporated (don't overmix). Spread onto baking sheet and bake for 15 minutes at 180 degrees Celsius.

Step 5

Assemble

Place each dacquoise disc onto the top of the chocolate mousse of each mould. Place into freezer to set up overnight.

Step 6

Glaze

Take the mirror glaze and reheat until about 45 degrees (or a thick but pourable consistency). Remove hemispheres from freezer. Place each hemisphere onto a wire rack and pour glaze onto the centre of each hemisphere to let glaze spread over the whole dome.

Step 7

Serve

Remove from wire rack carefully with a pastry spatula. Place in fridge for a couple of hours to let mousse defrost. Garnish and serve

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