Chocolate Mousse Domes

Place 200 g dark chocolate in a heatproof bowl.

Pour 100 ml hot heavy cream over the chocolate. Let sit for 1 minute.

Stir until smooth and fully melted. Set aside to cool and thicken at room temperature for about 1 hour.

In a large mixing bowl, pour 500 ml chilled heavy cream. Add the cooled chocolate mixture.

Beat with an electric mixer on medium speed until thick with stiff peaks. Do not overmix.

Transfer mousse to a piping bag. Pipe a small amount into silicone dome molds, smoothing with a spoon.

Fill molds completely and smooth the tops with a spatula.

Place molds on a tray and freeze overnight until firm.

Ganache Glaze

Set a heatproof bowl over a pot of gently simmering water.

Add 200 ml heavy cream and 300 g dark chocolate. Stir continuously until smooth and melted.

Remove from heat and stir in 40 g butter until glossy and fully incorporated.

Allow glaze to cool to approximately 32°C (89°F), or until lukewarm but still pourable.

Assembly

Remove frozen mousse domes from molds as needed. Keep unused domes frozen for up to 2 months.

Place domes on a wire rack over a tray.

Pour ganache glaze over each dome, allowing excess to drip off evenly.

Transfer glazed domes to serving plates using an angled spatula.

Refrigerate for 2 hours to thaw before serving.

Garnish

Sprinkle chocolate sprinkles around the base.

Lightly dust with edible gold lustre dust (optional).

Decorate plates with extra ganache using a pastry brush.

Serve with raspberry sauce in a pipette or small bowl on the side.