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Chocolate Lemon Mousse Dome

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://recipe.newsvks.com/chocolate-lemon-mousse-dome/