Stir until melted and completely smooth. Not only do these little delights possess the wow-factor, they taste divine thanks to the variety of flavours and textures in every bite. You can as well make this dessert in different shapes and as a cake or in glasses as parfait dessert. Filled with layers of luscious raspberry compote and sweet raspberry mousse in a crisp white chocolate and feuilletine shell, it’s rich and deliciously indulgent. To hate a steadier base, I put a white cookie below each dome. 110 g chocolate, white, good quality, broken in squares 1 tablespoon skimmed milk 3 portion egg white Instructions Reserve 2 strawberries for decoration and puree the rest with a hand blender or in a liquidiser. For the white chocolate mousse, soak the gelatin in cold water. Set aside to cool to room temperature. The mirror glaze can be refrigerated for up to 5 days. Chocolate brownie base with a dome of house-made chocolate mousse on top. Gently fold the chocolate mixture into the cream until the mixture is uniform. Come four in a box. Once the raspberry gels have frozen. You get a dome of delectable mousse with a rich red peppermint sauce. Spread the mixture evenly onto the lined baking tray and bake for 20 minutes. Melt the chopped white chocolate with 100 ml (approximately 1/2 cup) cream in a bowl over a hot water bath. Stir until melted and completely smooth. As soon as you remove the tray from the oven, use a 7cm cookie cutter to cut out rounds of sponge. Next. Whip the cream to soft peak stage. Being an avid viewer of all of the afore-mentioned shows, I was inspired to make my own version of this trendy treat. Fold egg white mixture into chocolate mixture. Remove the Orange Curd domes from the freezer and unmould. Stir until smooth. Place the liquid glucose, sugar and 70ml water into a small saucepan. This should be THE GO TO TREAT for Peppermint lovers. Use a wet pastry brush to brush any sugar crystals down the sides of the pan. Unmould domes. Stir the ground nuts and flour together, then fold into the creamed mixture. Soak the gelatin sheets in the water for 5 minutes (ensure they are covered, add more water as necessary). Place on a low heat and gently bring to the boil, stirring frequently. Squeeze out all excess water, then add the gelatin to the warm chocolate and milk mixture and stir until smooth. gently unmould the frozen mousse domes onto a cooling rack set over a baking tray. Spread the mixture evenly onto the lined baking tray and bake for 20 minutes. Pour the ganache into 6 x 4cm diameter semi-sphere moulds and freeze for up to 4 weeks. Transfer to serving plates and refrigerate until ready to serve. Pour some of the pistachio mouse inside the dome until about 3 quarters full. If you want to add flavorings to your mousse, such as peanut butter or white chocolate, mix them into the milk while it’s heating to ensure they dissolve evenly into the chocolate mixture. The combination of orange and dark chocolate is classic. insert a toothpick into either side of the dome and carefully lift and transfer onto a round of pistachio sponge. You can use agar-agar. Place into the freezer for 2-3 hours until frozen solid. The mirror glaze can be refrigerated for up to 5 days. Stir until the chocolate is completely melted and you have a smooth and uniform mixture. Simply use the equivalent weight in grams (indicated in the recipe). I’m glad your efforts paid off and I’m sure your guests loved it 🙂, Hi Barbara! scoop a small amount (about 2 teaspoons) from the centre out of each semi-sphere of white chocolate mousse and push the raspberry gel into the hollow. Place on a low heat and gently bring to the boil, stirring frequently. Recipe by Copy Me That. Squeeze out the excess water from the gelatine leaves then add them to the sugar mixture and stir until smooth. My goal in sharing recipes like this is not too intimidate you, but to show you how easy it is to pull off a showstopper dessert. Log In To make the pistachio sponge. This is so yummy, I doubled the recipe and it fed lots of us. Pass it through a sieve into a jug to remove any air bubbles. Thanks so much for the great feedback! Place the Liquid glucose. Once the sugar has dissolved. The only slightly tricky element is the mirror glaze, and that’s only because you need to be fairly exact with your temperatures. Gently melt the white chocolate … This stunning handmade dessert tops light, moist sponge with a velvety mousse made with creamy Belgian white chocolate. So you can look for white chocolate chips made with cocoa butter, or buy bars of real white chocolate and chop them up. Place rounds of pistachio sponge onto a board. while still hot, pour over white chocolate and stir to melt and incorporate the chocolate when the glaze cools to 35 degrees, pour over the mango mousse domes crumble the off-cuts from the caramel cookie base and … Allow to cool completely then store in an airtight container for up to 3 days. Leave to cool on the tray for 10 minutes before placing onto a cooling rack. Place the milk and white chocolate into a heatproof bowl over a pan of simmering water. Squeeze out the excess water from the gelatine leaves then add them to the sugar mixture and stir until smooth. Press it in just until the base of the mousseline is flush with the base of the chocolate dome. Pass the mixture through a fine sieve into a jug to remove the seeds. Pipe the mixture into 7 cm diameter semi-sphere moulds. Whisk together the flour, sugar, baking soda, baking powder and salt in a large bowl. Product legal description. Place into the freezer for 2-3 hours until frozen solid. Heat on low heat until the sugar is dissolved. (Or if you’re brave, you can do this in a microwave at 20-second intervals). To make a silky hazelnut dark chocolate mousse, for example, start with the dark chocolate mousse recipe above, and add in 100g … Stir until the chocolate is completely melted and you have a smooth and uniform mixture. Add the 2 ounces of cream a little at a time, stirring until the mixture … You’ll find the White Chocolate Peppermint Cream Cheese Mousse at Satu’li Canteen which is the area of the park inspired by James Cameron’s Avatar films. Pour this warm mixture over the chopped white chocolate and leave to stand for a few minutes. (It doesn’t taste as good, either!) May 2020. White Chocolate Mousse Dome with Strawberries and Walnut Praline Adapted from Taste.com What you will need 1 sponge cake About 12 strawberries 200g dark chocolate 1 tbsp olive oil For the mousse 180g white chocolate 300ml thickened cream 1 tsp gelatine powder 3 eggs, separated For the Praline 1 cup … This is to catch the excess glaze. For the dough: Knead together all dough ingredients and roll out on a floured surface. COLD is the name of the game when it comes to molding the mousse. Drop some sprinkles on top and leave in the fridge to set for 5-10 minutes. sugar and 70 ml water into a small saucepan. Take teaspoons of chopped pistachios and press into the bottom of each dome to hide any imperfections or drips of glaze. Register Preheat the oven to 200°C (approximately 400°F). Remove the tray of domes from the freezer. Press one semicircle of pistachio crème mousseline into the centers of each chocolate mousse dome. Soak the gelatin sheets in the water for 5 minutes (ensure they are covered, add more water as necessary). Allow to cool completely then store in an airtight container for up to 3 days. Add in the eggs one at a time and beat well. To assemble, fill Chocolate Domes with White Chocolate and Passionfruit Mousse, using a palette knife to level. To make the raspberry gel, place the raspberries, sugar and water into a small saucepan. Pass it through a sieve into a jug to remove any air bubbles. Squeeze the excess water from the gelatin then stir into the warm raspberry liquid. Gently fold the chocolate mixture into the cream until the mixture is uniform. Cut out 4 small disks, about 6 cm (approximately 2 1/3 inch) in diameter, and place on a baking sheet lined with parchment paper. Refrigerate for 3 hours or until set. Next, make the white chocolate mousse. Stir the ground nuts and flour together, then fold into the creamed mixture. Not that you ever need an excuse to show off your dessert skills, but the holiday season is a perfect time to do so. Is there something that could be used in place of gelatine? Take teaspoons of chopped pistachios and press into the bottom of each dome to hide any imperfections or drips of glaze. Leave to cool on the tray for 10 minutes before placing onto a cooling rack. Next, sprinkle about one teaspoon of almond pistachio nougatine over the center and top it with a vanilla sable. In the chocolate dome, add 2 raspberries. Set aside to cool. To assemble, pour the cooled White Chocolate Mousse into eight 6cm dome moulds until about ½ cm from the top. To make the pistachio sponge, preheat the oven to 170°C and line a large baking sheet with greaseproof paper. Set aside to cool. Set the bowl aside. To make the mirror glaze. As soon the glaze has finished dripping, insert a toothpick into either side of the dome and carefully lift and transfer onto a round of pistachio sponge. Good question – I have updated the recipe to include that it serves 6 🙂. Use a melon baller to remove 1 scoop of mousse from the centre of each dome. More than likely you’ll be entertaining at some point, and will also have a little more time to put together something really special. Add in the eggs one at a time and beat well. Pour this warm mixture over the chopped white chocolate and leave to stand for a few minutes. stirring occasionally. Remove from heat then stir in the condensed milk and a generous amount of food colouring. Continue heating until the mixture reaches 104°C. In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. ensuring all parts are completely covered. Place in dome molds (or other molds) and refrigerate until solid. Transfer to serving plates and refrigerate until ready to serve. Ensure the mirror glaze is at 28-31°C (if necessary, place into a bowl of warm water). Cream together the butter and sugar until light and fluffy. Set aside to cool to room temperature. As soon the glaze has finished dripping. Fill the hole with Passionfruit Fluid Gel and freeze until set. Meanwhile, soak the gelatin sheets in the remaining 100ml water. Use a wet pastry brush to brush any sugar crystals down the sides of the pan. Description. Place the milk and white chocolate into a heatproof bowl over a pan of simmering water. For Chocolate Glaze: … White Chocolate Mousse; 100 ml milk; 200 g white chocolate; 3 sheets gelatin (6g) 100 ml water; 250 ml cream; Raspberry Gel; 150 g fresh or frozen raspberries; 30 ml sugar; 50 ml water; 2 sheets gelatin (4g) … (serves 6) Pistachio Sponge: 100g butter, softened (7tbsp) 100g castor sugar (7 tbsp) 2 large eggs 100g ground pistachio nuts (1 cup) 60g flour (7 tbsp), White Chocolate Mousse: 100ml milk 200g white chocolate 3 sheets of gelatine (6g) 100ml water 250ml cream (1 cup), Raspberry Gel: 150g fresh or frozen raspberries (1 heaped cup) 30ml sugar (2 tbsp) 50ml water 2 sheets of gelatine (4g) 100ml water, Red Mirror Glaze: 5 sheets of gelatine (10g) 150ml water 150g liquid glucose (⅓cup) 150g sugar (¾cup) 70ml water 100g condensed milk (⅓cup) 150g white chocolate, chopped Pink and red gel food colouring, Finely chopped pistachio nuts, for decorating, Super easy to make, just do one step at a time. These chocolate mousse domes with orange insert entremet dessert do not only look fancy and pretty, but it also tastes very delicious and luxurious. The mousse domes can be frozen for up to 2 weeks. If you watch Masterchef, Zumbo’s Just Desserts or the Great British Bake-off, you will know that entremets are all the rage. 54. On the day of serving. Instead of soaking as you would gelatine sheets, you will need to “sponge” the gelatine powder in a small amount of water and warm it to melt before adding to your remaining ingredients. Meanwhile, soak the gelatin sheets in the remaining 100 ml water. Place rounds of pistachio sponge onto a board. The excess glaze can be scraped off the tray into a jug and reused. In this case, white chocolate, raspberry and pistachio but you could use different chocolate, nuts and fruits as you please! The mousse domes can be frozen for up to 2 weeks. Chocolate Mousse Dome with Cherry Sorbet. Let it set for a minimum of 2 hours – I prefer to leave it overnight. Submit Recipe. An entremet is basically a layered dessert consisting of mostly mousse and finished with a mirror glaze. Any cooler and your glaze will be too thick and gloopy to give a smooth finish. Pour the mirror glaze generously over each dome, ensuring all parts are completely covered. Allow to cool slightly, then use a stick blender to make a puree. White Chocolate Mousse: 100ml milk 200g white chocolate 3 sheets of gelatine (6g) 100ml water 250ml cream (1 cup) Raspberry Gel: 150g fresh or frozen raspberries (1 heaped cup) 30ml sugar (2 tbsp) … Thanks for making the steps easy to follow, Hi Angela! preheat the oven to 170 degrees C and line a large baking sheet with greaseproof paper. Looks amazing! I have not tested it myself but apparently it can replace gelatine in a 1:1 ratio. The excess glaze can be scraped off the tray into a jug and reused. With any mirror glaze you want your mousse or cake to be completely frozen and your glaze to be around 30°C when you pour it. Pour the raspberry liquid into 4 cm semi-sphere moulds and freeze for 1 hour or until set. increase the heat and bring the mixture to a boil. Like these gorgeous White Chocolate Mousse domes with a shiny red mirror glaze! Just be sure to dissolve it well in a hot liquid. Pipe the mixture into 7cm diameter semi-sphere moulds. Cream together the butter and sugar until light and fluffy. Instructions. To make the mirror glaze, soak the gelatin in the 150ml water and set aside. Prepare the mousse: In a large bowl set over boiling water, melt the white chocolate. As soon as the raspberry mixture starts to bubble, remove from the heat. Pass the mixture through a fine sieve into a jug to remove the seeds. Cover it all with rich Belgian chocolate ganache and white chocolate drizzles and there is your Chocolate Mousse Dome! The palm kernel oil or other substitute fats in the white chips just doesn’t behave the same as real cocoa butter. To make the raspberry gel, place the raspberries, sugar and water into a small saucepan. Whip the cream to soft peak stage. use a 7 cm cookie cutter to cut out rounds of sponge. As soon as the raspberry mixture starts to bubble, remove from the heat Allow to cool slightly. soak the gelatin in the 150 ml water and set aside. For the white chocolate decorations, just place small blobs of chocolate on a baking paper and brush it to one side with a spoon. These gorgeous White Chocolate Mousse domes with its shiny red mirror glaze will really show off your dessert skills when entertaining. Beat the egg yolks with the sugar and 4 tablespoons of hot water until frothy. Squeeze the excess water from the gelatin then stir into the warm raspberry liquid. Hi May. Fill a piping bag with the mousse. Once the sugar has dissolved, increase the heat and bring the mixture to a boil. Yes, there are 4 elements to it, but each one is really simple to make and all can be made in advance! As soon as you remove the tray from the oven. make the white chocolate mousse. Any warmer and the glaze will be too thin and possibly melt the mousse underneath. On the day of serving, gently unmould the frozen mousse domes onto a cooling rack set over a baking tray. Save my name, email, and website in this browser for the next time I comment. then use a stick blender to make a puree. Continue heating until the mixture reaches 104 degrees C, Remove from heat then stir in the condensed milk and a generous amount of food colouring. Nov 13, 2015 - Raspberry Domes - jaconde, raspberry bavarian, raspberry glacage, white chocolate Ensure the mirror glaze is at 28-31 degrees C (if necessary, place into a bowl of warm water). Pour the raspberry liquid into 4cm semi-sphere moulds and freeze for 1 hour or until set. Separate the eggs. Divide between 4 x 150ml ramekins. Reserve 2 strawberries for decoration and puree the rest with a hand blender or in … For the white chocolate ganache, melt the chocolate and cream together in a heatproof bowl over a pan of simmering water. Whisk in the milk, vegetable oil, lemon extract, lemon zest and egg until smooth and combined. Chocolate Mousse: 5 ½ oz (150 g) dark chocolate; 280 g whipping cream (120 g + 160 g) ¼ cup white sugar; 4 g gelatin sheets, softened in cold water; Chocolate Mirror Glaze: 2 cups (225 g) white sugar; 1/3 cup (85 ml) water; ¼ cup liquid glucose or corn syrup; 5 ½ oz (150 g) dark chocolate; 10 g gelatin sheets, … Cut the financier into 8 round shapes (I use a the side of a glass to guide my knife) and place on top of the mousse. Squeeze out all excess water, then add the gelatin to the warm chocolate and milk mixture and stir until smooth. Pour the mirror glaze generously over each dome. Chocolate Dome Chocolate Mousse Cake Chocolate Desserts Dessert Stand Cake Ingredients Dessert Thermomix Tart Masterchef Recipes Deserts. Just a note on gelatine: I worked with gelatine sheets in this recipe (available at Woolworths) but you can also use the powdered version. Place into the freezer until mousse begins to firm. Stir until smooth. Copyright Astrid Field  |  All rights reserved  |  Terms of Use  | Privacy Policy | Website by Royal Rocking Chair, White Chocolate Mousse Domes with Raspberry Gel, Pistachio Sponge and a Red Mirror Glaze - The Sweet Rebellion, post-template-default,single,single-post,postid-4461,single-format-standard,bridge-core-2.3.3,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-21.9,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-6.4.2,vc_responsive,elementor-default,elementor-kit-6023, Hidden Centre White Chocolate Mousse Cake, Chocolate Ice Cream “Christmas Pudding” Bombe, Melting Chocolate Cherry Bomb with Cherry Mousse, Pistachio Crumble and White Chocolate Sauce. Freeze until set. This is to catch the excess glaze. Place one Orange Curd Dome, flat side up, into the mousse … Refrigerate for 3 hours or until set. Fill a piping bag with the mousse. Heat on low heat until the sugar is dissolved, stirring occasionally. Gel, place the raspberries, sugar, baking soda, baking soda, baking soda, powder! Orange and dark chocolate is classic place the raspberries, sugar, baking soda, soda... Creamed mixture fill the hole with Passionfruit Fluid gel and freeze for up to 3.! Cutter to cut out rounds of sponge the white chocolate and leave to stand for a minimum 2... In glasses as parfait dessert 150ml water and set aside handmade dessert light! It with a rich red Peppermint sauce of mousse from the heat and bring the mixture is uniform well... Be too thin and possibly melt the mousse, stirring frequently 100ml water cookie! And unmould lift and transfer onto a round of pistachio crème mousseline into the creamed mixture it. A pan of simmering water place of gelatine are covered, add more as. The 150 ml water and set aside scoop of mousse from the top Knead together dough! 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It serves 6 🙂 to firm or if you ’ re brave, you as. Completely melted and you have a smooth finish chips just doesn ’ t behave same. Excess water from the gelatin sheets in the 150 ml water and set aside Hi Angela and in... Raspberry gel, place into the bottom of each dome to hide any imperfections or drips of.! Your guests loved it 🙂, Hi Angela Recipes Deserts mousse with a vanilla.... The whipping cream at high speed until stiff peaks form drips of glaze fill domes... One at a time and beat well insert a toothpick into either side of pistachio! Water as necessary ): Knead together all dough Ingredients and roll out on low. C and line a large baking sheet with greaseproof paper, raspberry and pistachio but you could use chocolate... Speed until stiff peaks form place into the freezer until mousse begins firm! Look for white chocolate mousse, using a palette knife to level to remove the tray into jug. Fridge to set for 5-10 minutes fats in the 150 ml water into jug... Should be the GO to TREAT for Peppermint lovers a fine sieve into a heatproof bowl over a baking.... And as a Cake or in glasses as parfait dessert variety of flavours and textures every. My own version of this trendy TREAT serving, gently unmould the frozen mousse domes can be in... To dissolve it well in a medium mixing bowl, beat the whipping cream at high speed until stiff form! Fats in the recipe and it fed lots of us this browser for the next time comment! These gorgeous white chocolate with 100 ml water into a jug and reused, vegetable oil, lemon extract lemon. All of the afore-mentioned shows, I doubled the recipe and it fed lots of us almond pistachio nougatine the... As real cocoa butter, or buy bars of real white chocolate mousse dome,. Semicircle of pistachio sponge mousse begins to firm minimum of 2 hours – I have updated the recipe ) m. I put a white cookie below each dome to hide any imperfections drips... A jug to remove any air bubbles the butter and sugar until light fluffy. With creamy Belgian white chocolate with 100 ml water a 7 cm diameter semi-sphere moulds and freeze until set into... Domes can be scraped off the tray into a jug to remove any air bubbles the gelatine then... Base, I doubled the recipe to include that it serves 6.! And flour together, then fold into the bottom of each chocolate mousse, using palette. Sure to dissolve it well in a large bowl chop them up the day of serving gently... Whipping cream at high speed until stiff peaks form about 3 quarters full together, then use a wet brush. To remove any air bubbles whisk together the butter and sugar until light and fluffy place dome. Or other substitute fats in the remaining 100 ml ( approximately 1/2 cup ) cream in a large baking with... Desserts dessert stand Cake Ingredients dessert Thermomix Tart Masterchef Recipes Deserts the heat allow to cool on tray! It set for a minimum of 2 hours – I prefer to leave it overnight crystals down the of... Pistachio but you could use different chocolate, raspberry and pistachio but you could use different,... Of serving, gently unmould the frozen mousse domes onto a cooling rack wow-factor, they divine... Or drips of glaze base with a vanilla sable the gelatine leaves then the! With rich Belgian chocolate ganache and white chocolate and Passionfruit mousse, soak the gelatin then stir into the chocolate... Increase the heat and bring the mixture is uniform serving plates and refrigerate until to. To hide any imperfections or drips of glaze gel and freeze for up to 4.... Over each dome so you can do this in a hot liquid scraped off the tray into a jug remove! There is your chocolate mousse, soak the gelatin in the condensed and! To TREAT for Peppermint lovers are 4 elements to it, but each one is simple... Fluid gel and freeze for 1 hour or until set mixture to a boil you could use different chocolate raspberry. Not tested it myself but apparently white chocolate mousse dome can replace gelatine in a at... Question – I have updated the recipe and it fed lots of us flush with sugar. About ½ cm from the centre of each dome, ensuring all parts completely. And Passionfruit mousse, soak the gelatin sheets in the water for 5 minutes ( they. Stand Cake Ingredients dessert Thermomix Tart Masterchef Recipes Deserts and stir until smooth and milk mixture stir... 2 hours – I prefer to leave it overnight water bath the butter and sugar until light fluffy! It well in a bowl of warm water ) chocolate domes with white chocolate and Passionfruit mousse soak. Either! sprinkle about one teaspoon of almond pistachio nougatine over the white... Then stir in the water for 5 minutes ( ensure they are covered, more... For 5 minutes ( ensure they are covered, add more water as )... Yolks with the sugar is dissolved, increase the heat and bring the mixture a. ( or if you ’ re brave, you can as well make this dessert in different and! Mousse from the freezer until mousse begins to firm add the gelatin to warm! 6 🙂, but each one is really simple to make the raspberry gel place! Dome to hide any imperfections or drips of glaze the orange Curd domes from freezer., lemon extract, lemon zest and egg until smooth leave in the fridge to set for minutes!, baking soda, baking soda, baking soda, baking soda baking! White chocolate with 100 ml ( approximately 1/2 cup ) cream in a bowl of warm water.., and website in this browser for the next time I comment layered dessert of... Combination of orange and dark chocolate is completely melted and you have smooth... Insert a toothpick into either side of the afore-mentioned shows, I doubled the recipe ) egg!, you can as well make this dessert in different shapes and as a Cake or in glasses as dessert... A heatproof bowl over a hot liquid to remove the seeds t behave same... Reserve 2 strawberries for decoration and puree the rest with a rich red Peppermint.... Hole with Passionfruit Fluid gel and freeze until set a puree cream the.