Description
This elegant Chocolate Mascarpone Dome recipe features a luscious layered dessert with rich chocolate mousse, smooth mascarpone mousse, a crunchy biscuit base, and a stunning shiny mirror glaze. Perfect for special occasions, these individual domes combine creamy textures and deep chocolate flavor with a delicate, glossy finish.
Ingredients
Scale
For the Chocolate Mousse:
- 200g dark chocolate (60–70%)
- 300ml heavy cream
- 1 tsp vanilla extract
- 1 tbsp sugar (optional, depending on your chocolate)
For the Mascarpone Mousse:
- 250g mascarpone cheese
- 150ml heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Base:
- 150g digestive biscuits or graham crackers
- 60g unsalted butter, melted
For the Mirror Glaze:
- 100g dark chocolate, chopped
- 100g sugar
- 100g glucose syrup (or corn syrup)
- 60ml water
- 60ml heavy cream
- 8g powdered gelatin
- 40ml cold water (to bloom gelatin)
Instructions
- Make the Chocolate Mousse: Melt the dark chocolate using a double boiler or microwave it in 30-second intervals, stirring until smooth. Let it cool slightly. Whip the heavy cream to soft peaks in a separate bowl, then fold in vanilla extract and sugar if using. Fold one-third of the whipped cream into the melted chocolate gently to lighten it, then fold in the remaining cream until fully combined and smooth. Transfer to a piping bag and refrigerate.
- Prepare the Mascarpone Mousse: Whisk mascarpone cheese with powdered sugar and vanilla extract in a bowl until smooth. Whip heavy cream to soft peaks separately, then fold it gently into the mascarpone mixture until combined. Transfer to a piping bag.
- Assemble the Layers in Dome Molds: Using silicone half-sphere molds, pipe chocolate mousse to fill halfway. Tap gently to level and remove air bubbles. Pipe mascarpone mousse into the center of each dome in a smaller amount. Fill the rest of the mold with more chocolate mousse, smoothing the tops with an offset spatula. Freeze domes for at least 6 hours or overnight until firm.
- Make the Cookie Base: Crush digestive biscuits or graham crackers into fine crumbs using a processor or by hand. Mix crumbs with melted butter until evenly moistened. Press mixture into a ½ inch thick even layer on a lined baking sheet. Chill until firm, then cut 6 rounds matching the dome mold diameter. Keep refrigerated.
- Prepare the Mirror Glaze: Bloom powdered gelatin by sprinkling over cold water and letting it sit 5-10 minutes. In a small saucepan, combine sugar, glucose syrup, water, and heavy cream and heat until it just begins to boil. Remove from heat, add chopped dark chocolate and stir until smooth. Add bloomed gelatin and stir until dissolved. Cool glaze to 32–35°C (body temperature) before use.
- Glaze the Domes: Unmold frozen domes and place on a wire rack over a tray. Pour mirror glaze evenly over each dome, ensuring full coverage. Let glaze drip and set for a few minutes. Using a spatula, carefully transfer each dome onto a cookie base. Refrigerate until serving.
Notes
- Ensure the mirror glaze is at the correct temperature (32–35°C) for a smooth, shiny coating.
- Use good quality dark chocolate for the best flavor in the mousse and glaze.
- Freezing the domes overnight helps achieve clean unmolding and optimal texture.
- You can substitute glucose syrup with corn syrup if needed.
- For easier assembly, make sure the cookie bases and domes are well chilled before glazing.
