Mini dark chocolate mousse Dome

Oh I want to make these so bad! Could you imagine bringing these out at dinner, of course everyone would be so excited! The showstoppers are creative spin on a classic dessert. Here, individual ganache-glazed dark chocolate mini cake domes are filled with decadent dark chocolate mousse and moist cake. And they’re the perfect ending for dinner because you can make it ahead of time. So here we go πŸ˜ŠπŸ˜ŠπŸ˜ŠπŸ‘πŸ».

For the chocolate cake layer:

  • 1 stick unsalted butter 
  • 1 cup granulated sugar 
  • 2 large egg 
  • 56 grams dark chocolate ( melted)
  • 1 1/2 cups plain flour 
  • 1 tsp baking powder 
  • 3/4 tsp baking soda 
  • Pinch of salt 
  • 1 cup whole milk 
  • 1/4 cup cocoa powder 
  • 1 tsp vanilla extract 

For chocolate mousse:

  • 4 oz. dark chocolate (70%cocoa) chopped 
  • 7 tbsp unsalted butter 
  • 2tbsp granulated sugar
  • 3/4 cup heavy cream 
  • 1/4 tsp vanilla extract 
  • Pinch of salt 

For the glaze:

  • 1 cup finely chopped dark chocolate (70%) cocoa
  • 2 tbsp corn syrup 
  • 1 cup heavy cream 

To make the layer cake:

Pre heat the oven at 325 F, lined the baking sheet grease with cooking spray and set aside. Put the dark chocolate in heatproof bowl and put in microwave 30 seconds intervals whisk until smooth and fully melted then set aside to cool slightly. In the other bowl sift the cocoa powder, flour, baking powder, baking soda and salt. In the large bowl beat the butter and sugar using stand mixer or hand mixer for about 3 minutes or until light and fluffy. Add the egg beat until fully combine. Then slowly milk and vanilla extract. Gradually add the flour mixture and chocolate mixture beat well until fully incorporated. Pour the chocolate batter to the prepared greased baking sheet, drop few times to remove air bubbles. Bake for 20 minutes or until toothpick comes out clean. Then let cool completely before cut in 3 inch round circle.

To make the chocolate mousse:

Melt the chocolate and butter in a large bowl set in skillet of barely simmering water. Remove from the heat and stir with spatula to combine. Set aside to cool slightly. In medium bowl whip the heavy cream with whisk or hand mixer to medium-stiff peaks add vanilla extract and salt combine well. Then fold the whipped cream to the chocolate mixture with the spatula continue folding until incorporated.

To assemble the chocolate domes:

Set the two silicone dome mold and have 6 domes each silicone. Turn out the cake out onto cutting board. Use 3 inch round cutter to cut 10 to 12 circle from cake. Scoop 1/4 cup of the chocolate mousse into each mold and smear it evenly all over the side of the mold with the back of the spoon the put the cake press gently then add some mousse to cover the cake evenly, repeat the process until all done. Refrigerate or freeze until set and firmed. Un mold the frozen dome one at a time onto the wire rack, set in a rimmed baking sheet. Let sit until nearly room temperature.

To make the glaze:

Put the chopped dark chocolate and corn syrup in medium stainless steel bowl. In small saucepan, heat the cream over medium- high heat until just boiling then pour it over the chocolate mixture and sit for 3 minutes whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring. Pour the glaze evenly over the dome to coat them completely. Refrigerate until set about 2 hours. Let them set at room temperature about 30 minutes before serving. Hope you give a try to my recipe πŸ˜ŠπŸ™.


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