Chocolate Mousse Dome with Ganache Glaze

Why You’ll Love This Recipe

I appreciate how this dessert combines smooth, airy mousse with a silky chocolate glaze. The contrast between the frozen mousse dome and the shiny ganache coating creates a beautiful, professional look. I also like that I can prepare the domes ahead of time and glaze them just before serving. The addition of raspberry sauce brings a bright, fruity balance to the deep chocolate flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

200 g dark chocolate (A)
100 ml heavy cream, hot (A)
500 ml heavy cream, chilled (B)
200 ml heavy cream, chilled (C)
300 g dark chocolate
40 g butter
1/2 cup raspberry sauce
1 tablespoon chocolate sprinkles
Edible gold lustre dust

Directions

Chocolate Mousse Domes

1. I place 200 g dark chocolate in a heatproof bowl.

2. I pour 100 ml of hot heavy cream over the chocolate and let it sit for one minute.

3. I stir until smooth and fully melted, then set it aside to cool and thicken at room temperature for about one hour.

4. In a large mixing bowl, I pour 500 ml chilled heavy cream and add the cooled chocolate mixture.

5. I beat with an electric mixer on medium speed until thick and stiff peaks form, being careful not to overmix.

6. I transfer the mousse to a piping bag and pipe a small amount into silicone dome molds, smoothing the inside with a spoon for a clean finish.

7. I fill the molds completely with the remaining mousse and smooth the tops with a spatula.

8. I place the molds on a tray and freeze overnight until fully set.

Ganache Glaze

1. I place a heatproof bowl over a pot of simmering water.

2. I add 200 ml heavy cream and 300 g dark chocolate, stirring continuously until fully melted and smooth.

3. I remove it from the heat, add 40 g butter, and stir until incorporated.

4. I allow the glaze to cool to about 32°C (89°F) or until lukewarm and slightly thickened.

Assembly

1. I remove the frozen mousse domes from the molds as needed, keeping unused domes covered in the freezer for up to two months.

2. I place the domes on a wire rack set over a tray.

3. I pour the ganache glaze over each dome, letting the excess drip off for a smooth finish.

4. I carefully transfer the glazed domes to serving plates using an angled spatula.

5. I refrigerate the domes for a couple of hours to thaw before serving.

Garnishes

1. I sprinkle chocolate sprinkles around the base of each dome.

2. I lightly dust the tops with edible gold lustre dust if I want an elegant touch.

3. I sometimes brush extra ganache decoratively on the plate.

4. I serve with raspberry sauce on the side or in a small pipette for presentation.

Servings and Timing

Servings: 6
Prep time: 45 minutes
Freeze time: Overnight (at least 6 hours)
Thaw time: 2 hours
Total time: Approximately 6 hours 45 minutes

Variations

I sometimes add a hidden raspberry or caramel center inside the mousse before freezing for a surprise filling. If I want a lighter flavor, I use semi-sweet chocolate instead of dark. For a crunch element, I add a thin layer of crushed cookies or praline at the base of each dome. I also enjoy experimenting with flavored extracts such as orange or espresso for subtle depth.

Storage/Reheating

I store frozen mousse domes in an airtight container in the freezer for up to two months before glazing. Once glazed, I keep them refrigerated and serve within 2–3 days. I do not reheat this dessert. Instead, I allow it to thaw gently in the refrigerator before serving for the perfect mousse texture.

FAQs

Can I make these without silicone molds?

If I do not have silicone molds, I use small bowls lined with plastic wrap, though silicone gives the cleanest finish.

Why must the mousse be frozen before glazing?

Freezing keeps the dome firm so the warm ganache sets quickly and creates a smooth coating.

What temperature should the ganache be for glazing?

I aim for about 32°C (89°F) or lukewarm. If it is too hot, it melts the mousse. If it is too cool, it will not coat smoothly.

Can I prepare this dessert in advance?

Yes, I often freeze the domes days or weeks ahead and glaze them the day I plan to serve.

How do I achieve a smooth glaze finish?

I pour the ganache in one steady motion and avoid touching the surface once coated.

Conclusion

I find this chocolate mousse dome with ganache glaze to be an impressive yet achievable dessert. The airy mousse, glossy chocolate coating, and bright raspberry sauce create a luxurious balance of flavor and texture. Whether I prepare it for a celebration or a special dinner, it always delivers a refined and memorable finish.

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