The Chocolate Lemon Mousse Dome is a delightful dessert that combines the rich flavors of chocolate with the zesty freshness of lemon. Perfect for special occasions or to impress your guests, this dessert is as stunning as it is delicious. With its smooth mousse and glossy chocolate glaze, it’s a treat that’s worth every effort.
Ingredients
For the Lemon Mousse:
- 1 cup (240 ml) heavy cream
- 1/3 cup (70 g) granulated sugar
- 1/4 cup (60 ml) lemon juice
- 1 tbsp lemon zest
- 2 tsp unflavored gelatin
- 2 tbsp water (for blooming gelatin)
For the Chocolate Glaze:
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (90 g) dark chocolate, finely chopped
- 2 tbsp corn syrup
- 1 tbsp butter
For the Dome Base:
- 6 small chocolate sponge cake rounds (cut to fit your dome molds)
For Decoration (optional):
- White chocolate shavings
- Lemon zest curls
- Edible gold leaf
Instructions
Step 1: Prepare the Lemon Mousse
- Bloom the gelatin by sprinkling it over 2 tablespoons of water. Let it sit for 5 minutes.
- In a small saucepan, warm the lemon juice and zest over medium heat. Add the bloomed gelatin and stir until fully dissolved. Set aside to cool slightly.
- Whip the heavy cream with sugar until soft peaks form. Gradually fold in the lemon mixture until smooth.
- Transfer the mousse into dome molds, filling them about three-quarters full. Place in the freezer to set for at least 4 hours or overnight.
Step 2: Add the Chocolate Base
- Once the mousse is set, gently press a round of chocolate sponge cake onto the base of each dome mold. Return to the freezer to firm up.
Step 3: Prepare the Chocolate Glaze
- Heat the heavy cream and corn syrup in a small saucepan until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate.
- Stir until the chocolate is fully melted and smooth. Add the butter for a glossy finish. Let the glaze cool to room temperature.
Step 4: Assemble the Domes
- Unmold the frozen domes and place them on a wire rack over a tray.
- Pour the cooled chocolate glaze over each dome, ensuring they are evenly coated. Allow the glaze to set for a few minutes.
- Carefully transfer the domes to serving plates and decorate as desired.
Serving and Storage Tips
- Serving: Allow the domes to thaw in the refrigerator for about 30 minutes before serving. This ensures the mousse reaches the perfect creamy texture.
- Storage: Store any leftover domes in an airtight container in the freezer for up to 1 week. Thaw before serving.
FAQs
1. Can I use white chocolate instead of dark chocolate for the glaze?
Yes, white chocolate can be used, but ensure it is of good quality. The sweetness of white chocolate will balance well with the lemon.
2. Do I need special molds for this recipe?
Yes, silicone dome molds work best for easy removal and achieving the signature dome shape.
3. Can I make this dessert ahead of time?
Absolutely! The domes can be prepared and frozen up to a week in advance. Just glaze and decorate on the day you plan to serve.
4. What other flavors pair well with lemon?
Raspberry, mint, and coconut are excellent complementary flavors to lemon, and you can incorporate them in the mousse or as part of the decoration.
PrintChocolate Lemon Mousse Dome
This Chocolate Lemon Mousse Dome is an elegant dessert that combines the richness of chocolate with the tangy brightness of lemon mousse. Each dome is layered with silky lemon mousse, a chocolate glaze, and a surprise chocolate sponge base, making it a showstopper for any occasion.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 domes 1x
- Category: Dessert
- Method: No-Bake (with baked base)
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Lemon Mousse:
- 1/2 cup (120 ml) heavy cream, chilled
- 1/4 cup (60 ml) lemon juice, freshly squeezed
- 2 tsp lemon zest
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp gelatin powder
- 1 tbsp water
For the Chocolate Sponge Base:
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 2 tbsp milk
- 2 tbsp vegetable oil
- 1/2 tsp vanilla extract
For the Chocolate Glaze:
- 1/2 cup (120 ml) heavy cream
- 1 cup (170 g) semi-sweet chocolate chips
- 1 tbsp light corn syrup (optional, for shine)
Instructions
- Prepare the Lemon Mousse:
a. Sprinkle the gelatin over the water and let it bloom for 5 minutes.
b. Heat the lemon juice and sugar in a small saucepan over low heat until the sugar dissolves.
c. Stir in the bloomed gelatin until fully dissolved. Remove from heat and let it cool to room temperature.
d. In a separate bowl, whip the heavy cream to stiff peaks. Fold the cooled lemon mixture into the whipped cream.
e. Add lemon zest and mix gently. Chill for at least 1 hour. - Bake the Chocolate Sponge Base:
a. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
b. In a bowl, sift together flour, cocoa powder, and baking powder.
c. Beat eggs and sugar until pale and fluffy. Add milk, oil, and vanilla extract. Gradually fold in the dry ingredients.
d. Spread the batter evenly on the prepared sheet. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
e. Let cool completely before cutting circles to fit the bottom of your molds. - Assemble the Domes:
a. Spoon the lemon mousse into dome molds, filling them about 3/4 full.
b. Place a circle of chocolate sponge on top of the mousse, pressing gently. Freeze for at least 4 hours or overnight. - Make the Chocolate Glaze:
a. Heat the heavy cream until steaming, then pour it over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
b. Stir in the corn syrup if using. - Glaze and Serve:
a. Remove the domes from the molds and place them on a wire rack over a tray.
b. Pour the warm chocolate glaze over the domes, ensuring they’re fully covered.
c. Let the glaze set for 5 minutes before transferring to serving plates. Decorate as desired.
Notes
- For extra flair, garnish with edible gold leaf or chocolate curls.
- Domes can be stored in the freezer for up to a week; glaze them just before serving.