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Mousse Chocolate Dome

Come four in a box.
Mousse chocolate dome. Use the caramelised cacao nibs to decorate the edges and hide any smears above the biscuit. Add the chocolate and sugar and stir until the chocolate melts. Refrigerate until just set.
Top with a thin layer of leftover mousse and place in the freezer. Combine ingredients in a pan over low heat until chocolate melts and stir until mixture is smooth. Add vanilla extract if desired.
When you are ready to serve your chocolate mousse domes carefully remove the mousse semi spheres with an egg lifter or large palette knife and place onto a chocolate biscuit. In a heat proof bowl add the semi sweet chocolate and 1 2 cup 120g whipping cream. Add a third of the cream to the chocolate and stir until incorporated.
For the chocolate mousse. In a bain marie add 250 g chocolate and 50 g butter to a bowl and melt. Heat 120 grams of the whipping cream on the stove top over medium heat.
In a heat proof bowl add the semi sweet chocolate and 1 2 cup 120g whipping cream. Divide the mousse between six 7cm silicone dome moulds completely fi lling them. Fold egg white mixture into chocolate mixture.
Cover it all with rich belgian chocolate ganache and white chocolate drizzles and there is your chocolate mousse dome. Pour glaze over to cover. Chocolate brownie base with a dome of house made chocolate mousse on top.
Source : pinterest.com