Chocolate Mousse Domes

Name: Chocolate Mousse Domes
Total time: 3 h
Yield: 8 servings
Ingredients: Ingredients for preparing Chocolate Mousse; 120g of milk; 125g of dark chocolate; 25g of milk chocolate; 240g of whipped cream; 3g of gelatin + 15ml of water; Ingredients for preparing Chocolate shortcrust (optional - to be used in the crispy base); 125g brown sugar; 150g of flour; 50g of unsweetened cocoa powder; pinch of salt; 125g of butter, at room temperature; Ingredients for preparing Crispy Base; 60g of crushed chocolate shortcrust; 40g of coarsely crushed caramelized hazelnuts; 25g of feuilletines; 55g of dark chocolate, melted; 20g of praline paste; Ingredients for preparing Rocher Icing & Assembling; 225g of milk chocolate; 50g of vegetable oil; 50g of roasted, coarsely chopped hazelnuts; the frozen crispy base; the frozen chocolate mousse domes

WITH A CRISPY BASE AND ROCHER ICING

8 servings
3h
Difficult

Français

Published: 25 February 2021
Last modified: 16 October 2021

Chocolate mousse domes with a rocher icing and a crispy base.

This dessert combines the softness a the chocolate mousse and the crispy base and rocher icing.
Chocolate lovers will not be disappointed.
Concerning the chocolate shortcrust used in the crispy base, you can make it by yourself or just use a commercial good quality chocolate shortcrust. Same thing for the feuilletine.

RECIPE

Hydrate the gelatin (powder or sheets) 15 minutes before you start making the chocolate mousse.
Heat the milk then add the hydrated gelatin.
Melt the chocolate (milk chocolate + dark chocolate) in a separate bowl.
Gently pour the warm milk over the chocolate and mix.
Let the mixture cool down to 35°C.
Whip your cream until firm.
Add the whipped cream to the milk and chocolate mixture until well combined. I usually combine ⅓ of the whipped cream with the chocolate. Then pour this mixture into the rest of the whipped cream.
Put the chocolate mousse in the molds.
Freeze for at least 2 hours. Preferably overnight.

Chocolate shortcrust (optional - to be used in the crispy base)

125g brown sugar

150g of flour

50g of unsweetened cocoa powder

pinch of salt

125g of butter, at room temperature

160°C
25min

Cream the butter with sugar.
Add the flour, salt and cocoa powder and mix until well combined.
Spread over 2 baking papers, until you reach a thickness of about 3mm.
Bake for 25min in a preheated oven at 160°C.
When ready, the shortcrust is very soft.
Leave to completely cool down.
Crush the shortcrust into small pieces, ready to use in your crispy base.

Crispy Base

60g of crushed chocolate shortcrust

40g of coarsely crushed caramelized hazelnuts

25g of feuilletines

55g of dark chocolate, melted

20g of praline paste

Melt the chocolate with the praline paste in a water bath.
Add the crushed chocolate shortcrust, the crushed feulletines, and the caramelized hazelnuts.
Place the crispy mixture in round molds of 7cm, each one weighing 25g.
Leave the bases to rest in the molds for 4 hours in the fridge of 1 hour in the freezer before assembling.
PS: for caramelized hazelnuts, melt 15g of sugar with 1 tsp of water until light brown, then add 50g of hazelnuts. When the hazelnuts are fully coated with caramel, leave to cool on a baking paper.

Rocher Icing & Assembling

225g of milk chocolate

50g of vegetable oil

50g of roasted, coarsely chopped hazelnuts

the frozen crispy base

the frozen chocolate mousse domes

Start with preparing the rocher icing.
Melt the chocolate in a water bath.
Add the oil and mix until well combined.
Add the chopped hazelnuts.
Unmold the chocolate mousse domes and place on a wire rack.
Pour the chocolate icing when it reaches 35°C.
Leave to completely freeze on room temperature.
Place your iced dome over the crispy base.
Leave in the fridge for 4 hours before serving.

RECIPE

ENJOY YOUR HOMEMADE TREAT!