This dessert also works excellently with shortbread biscuits instead of sponge – simply crumble them up and mix them with butter as you would for a cheesecake base. The tuile/crisp and Framboise-soaked raspberry on top are optional but add texture and further sharpness, respectively. Mettre les feuilles de gélatine à ramollir dans de l'eau tiède 10 min avant de commencer la mousse à la pistache. (3) Remove from the heat and stir in the gelatine and the milk until they are incorporated. To assemble, spoon some of the Caramelised White Chocolate Crumb into the centre of the plate. Refrigerate sauce (makes about 1 1/2 cups). You’re outdoing yourself with every post! Snap them into random shards. Recettes de dôme au chocolat : les recettes les mieux notées proposées par les internautes et approuvées par les chefs de 750g. I can see it listed in the ingredients but not in the recipe? The mousse domes can be frozen for up to 2 weeks. 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. (1) Heat the raspberry purée in a saucepan until very hot but not boiling. One of the great joys for me when having Afternoon Tea, in addition to eating the most delectable sweet and savoury treats, is the inspiration I get. Bring to the boil, stirring all the time and let it simmer gently for a few minutes. I used gluten-free plain flour in the sponge and the tuiles. TO SERVE: unmould the White Chocolate Mousses onto serving plates,and pour Raspberry Coulis around each mousse. Mix the egg yolks into the melted chocolate and whisk in a quarter of the whisked egg whites, along with the Irish cream liqueur. Pour into small silicone molds, such as cake pop moulds or even ice cube trays, although any shape will do. Search for: ABOUT. These domes are not actually as hard as they might look: the individual parts (sponge, frozen mousse centre, chocolate mousse) are quite easy, and can be made in advance: the raspberry mousse and the sponge can be frozen until needed: and you could always use a bought sponge! To assemble: Once the raspberry gels have frozen, scoop a small amount (about 2 teaspoons) from the centre out of each semi-sphere of white chocolate mousse and push the raspberry gel into the hollow. Published recipe writer with a love of growing fruit & veg, cooking & eating. what a fabulous dessert! Place the frozen raspberry mousse on top, flat side facing upwards: gently press it a little into the mousse. , Thank you. Place mousse in refrigerate to set for at least 2 hours. Copyright © 2013 Phil’s Home Kitchen (incorporating Baking Fanatic). Drizzle some of the Raspberry Coulis around the crumb. ( Log Out /  Learn how your comment data is processed. Pour into the prepared tin and bake for 30–35 minutes, until set around the edges with the slightest wobble in the centre. hi yes powder gelatin works well too – just dissolve well in water so it doesn’t go crusty. Yes, they are great to make (and taste all the goodies as you go!!). As they were frozen when the glaze went on, the sudden change in temperature on the glaze might result in a dull finish rather than a shiny one; if so, remove from the fridge and add another pouring of the glaze. Change ), You are commenting using your Google account. Freeze overnight and remove them from the moulds. And getting quite addicted to playing with a better camera which has helped enormously, I totally understand! The sponge, raspberry mousse and tuiles can be made in advance, with the sponge and raspberry mousse kept frozen until needed. Instead of a sponge base, use crushed biscuits mixed with melted butter and/or chocolate for a very quick alternative. This simple and easy recipe make a fresh, light and luscious strawberry mousse with a pastry cream insert, served on a hazelnut crust, topped with a dash of strawberry coulis. Enjoy the desserts . To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. This site uses Akismet to reduce spam. Return to the freezer on a tray lined with greaseproof until ready to pour over the mirror glaze. (2) Preheat the oven to 175C(fan) and line a baking sheet with greaseproof paper or, ideally, a silicon sheet. Freeze until solid. Remove from the heat and strain into a bowl. You can use any whisked sponge cake, including bought, sprinkled generously with Framboise and cut to the size of the top of large hemi-spherical cake moulds. Add the rest of the ingredients and whisk until you have a very smooth batter. 31 mai 2020 - Chocolate mousse domes with raspberry coulis centre - #domedessert Drizzle over the berry coulis and serve with fresh berries. To make the chocolate sauce, stir the hot water and glucose syrup into the rest of the melted chocolate until smooth, and set aside. Feb 28, 2018 - This Pin was discovered by Great British Chefs. The raspberry coulis will keep in the fridge for up to 3 days and the whipped mousse in glasses will keep for 2 days, both covered with clingfilm. https://www.greatitalianchefs.com/recipes/white-chocolate-dome-dessert-recipe Tasty recipes from a Home Cook (incorporating Baking Fanatic). Sorry, your blog cannot share posts by email. Use the caramelised cacao nibs to decorate the edges (and hide any smears) above the biscuit. Recipe updated with additional photos: July 2018. Spotlight Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. I live in the US and the gelatin I’ve seen comes in powder not sheets. Founder; About The TCO; TCO Team; TCO Musicians; Press Room; CONCERTS. (2) Place the bowl over a pan of barely simming water and whisk for a couple of minutes until the mixture just starts to thicken and hold its shape: don’t over-heat. (2) Squeeze the excess water from the gelatine and stir it into the mixture until the gelatine has completely dissolved. Leave the cake to sit in the tin until cold. Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). The verdict from those who ate them, who had not initially been told these were healthier, was that they do not taste like “better for you” desserts! (4) Keep the domes in the fridge until the glaze has set – this takes about 30 minutes. Place into the freezer for 2-3 hours until frozen solid. Add half of Cool Whip; process. Lower-fat, lower-sugar raspberry & chocolate mousse domes, very thin, crisp shards of chocolate tuile, raspberry mousse pressed into chocolate mousse, turned out of the moulds and ready to glaze. The recipe for a basic whisked sponge is on my main cakes post here. Using a ladle pour over the cooled mirror glaze and carefully put in the fridge. Préparer la base biscuitée, pour cela, faire f… Place a slice of cake in the centre of each plate. Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. https://www.meilleurduchef.com/en/recipe/chocolate-spheres-recipe.html Garnish with a mint leaf and fresh raspberry if desired. (3) When the chocolate mirror glaze has cooled and just started to thicken, take the cakes out of the freezer and place them, sponge-side down, on a wire rack with a baking tray or sheet of greaseproof underneath to catch the drips. bao, hirata… & the best filling ideas. NB: watch them closely after 4 minutes so they don’t burn; they should be bubbling and have a rough aerated texture, resembling brandy snaps! https://www.homecookingadventure.com/recipes/orange-chocolate-mousse-d… With a brush, distribute half of the chocolate evenly in the moulds and refrigerate until set (30 min). Freezing and defrosting guidelines In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date, although the coconut hearts are best eaten within 3 days. Can’t wait to try something similar with my new half-dome molds! I use one single layer, cut in half horizontally to give thin sponge discs for these domes. View all posts by Philip, Amazing dessert and photos. Change ), You are commenting using your Twitter account. Melt chocolate chips (this can be done in a microwave or in a double boiler). Wow! I do love a challenge from time to time, Thank you. Mar 13, 2018 - Willie Harcourt-Cooze serves up an inventive dessert of chocolate mousse domes with a liquid raspberry coulis centre. Garnish with a mint leaf and fresh raspberry if desired. Decorate the top with edible gold or rose gold leaf if desired. Découvrez la recette de Dôme au chocolat blanc, mousse à la pistache et coulis de fraise à faire en 50 minutes. Create a free website or blog at WordPress.com. Put the mousse in the fridge to set for at least 2 hours 5 It is very much a matter of assembly, which does not actually take that long: most of the time is waiting for the domes to freeze. Discover (and save!) But I will squeeze a few through the post next time I make them x. Post was not sent - check your email addresses! Just before serving, place a tuile shard on top (if you add it too soon it will go soft) with perhaps gold decoration of some sort such as edible gold leaf or a dusting of edible lustre. To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. This recipe was adapted from one that is served at the Brown Dog Cafe, outside Cincinnati, Ohio. A great dessert to show off your Alternatively, lift the hot pieces of tuile onto a rolling pin to set into a curved shape. Refrigerate for a few hours to firm up. Click here to see the How to Make Chocolate Mousse Domes Video. Gorgeous! It should come just to about the top of the mould. It’s one of the reasons I don’t want to buy one… . (2) Top with a little more chocolate mousse and lay a piece of the liqueur-soaked sponge on top, patting down gently into the mousse. Pipe some Raspberry gel into each scooped centre of mousse. Change ). Dust with icing sugar if desired. Store in an airtight container at room temperature until ready to use. An easy raspberry sauce really ties the dish together for balance and visual appearance. This looks amazing! Pour the hot raspberries and the framboise into the egg mixture and stir to incorporate. Add Marsala syrup and melted chocolate; process until smooth. (1) Place the hemi-spherical dome moulds on a baking tray and either spoon or pipe the chocolate mousse into the base of the moulds to about half deep. Total Carbohydrate Once glazed, the domes will keep for a couple of days in the fridge. Add other half and process gently to combine. Spread spoonfuls of the batter thinly on the baking sheet and bake for 4-5 minutes: you don’t need to be at all precise here as the baked and cooled tuiles will be snapped to give random shards. Pour the milk into the chocolate, a little at a time, stirring well to give a shiny mixture. You then sprinkle this on top of the mousse, lightly flatten down and chill, after which the shortbread will firm up. These domes have a Framboise-soaked sponge base, a luscious dark chocolate mousse and an intense sweet-sharpness of raspberry mousse. I have also made these with natural yoghurt which gives a lovely sharp tang. Stir chocolate until completely melted then remove … This thick, creamy chocolate mousse is served with a sauce made from pureed raspberries and liqueur. At what point should you add the framboise to the raspberry mousse? your own Pins on Pinterest Press down gently and freeze overnight, remove the frozen entremets from their cylinders – the acetate will help them slide out – and peel off the acetate. chicken, tarragon & roasted onion pithivier: a feast using left-overs! Note: The cake recipe is meant to fit in a standard jelly roll pan, and you will have leftovers. Set Marsala syrup aside to cool. Place chocolate into a medium bowl and sit over the simmering water. Meanwhile, for the Chocolate Coating, place a saucepan of water over medium heat and bring to a simmer. 1 sheet gelatine, soaked in cold water for 5 minutes and squeezed of excess water, 1 tablespoon dried raspberry powder (optional but adds extra raspberry intensity), 180g best quality dark chocolate, at least 70% solids, 1.5 sheets gelatine, soaked in cold water for 5 minutes and squeezed of excess water, 220ml double cream, whipped just to the soft peak stage, 100ml semi-skimmed milk (or double cream), 1 gelatine leaf, soaked in cold water for 5 minutes, lay clingfilm on a baking tray and place the cylindrical moulds on top, place acetate (or greaseproof) inside each, pushed up against the moulds, which helps get the entremets out of the mould later, spoon a little mousse into the bottom of each cylinder, followed by the frozen raspberry mousse, top with more mousse and finally the sponge, cut to size. Pistachio mousse: Place the gelatine in a plate of cold water to soften. Place them back in the freezer until you are ready to glaze them, as in the recipe. (1) Bring the milk just to simmering point and remove from the heat. Discard seeds and solids. Chocolate dome: melt the white chocolate au bain-marie or in the microwave until melted correctly. These look amazing and can’t wait to try making them! Yes, a fair bit of components but good fun to make. They might look difficult but each component is actually quite easy, with the domes more about the assembly: see below. NB: they will keep happily in the freezer for several weeks. Smear a little strawberry coulis … The framboise can go straight into the hot raspberry purée as it goes into the egg mixture, or even stirred in with the gelatine. This one features a creamy white chocolate mousse, some hidden raspberries, and a dark chocolate cake, encased in a white chocolate shell. Place the frozen raspberry mousse on top, flat side facing upwards: gently press it a little into the mousse. The assembled domes get frozen so they can be turned out perfectly for glazing. ): Finalist on Britain’s Best Home Cook (BBC Television 2018). (1) Melt the butter and water together in a small bowl in the microwave. I shared one of these entremets as part of an Afternoon Tea a while ago and was blown away by it, not least by the raspberry explosion inside! Let the mixture cool for about 5 minutes, stirring periodically. ( Log Out /  You can mix in some cocoa nibs too, which adds extra crunch and flavour. As should be the case! 55.1 g the shinest chocolate glaze applied. You can make these in any moulds but they look lovely made in cylindrical tin moulds (cut pieces of plastic pipe work very well! As I am trying to cut down on sugar and fat, I used only a little added sugar (and there is also very little in each sponge base). Apart from being incredibly delicious, this Double Chocolate Mousse with Raspberry sauce is also very fast and easy to make. ( Log Out /  Thanks! Sprinkle a little pistachio crumb on the side and top with a quenelle of vanilla mascarpone. (3) As soon as they come out of the oven, use a palette knife to lift each piece onto a cooling rack until they have cooled and are crisp. Add Marsala syrup and melted chocolate; process until smooth. These can be made with any fruit mousse in the centre: orange is magnificent (boil the grated zest and juice of 3 large oranges until syrupy in place of the raspberries in my recipe below); a mango and lime mousse is quite sublime………. Change ), You are commenting using your Facebook account. As long as your cream is whipped properly (which means to become really thick), the dessert is almost done! Thank you. ( Log Out /  (2) Leave to cool but not fully set before folding in the cream. This is lot of work. Gently fold in the rest of the egg whites, mix well, and then spoon the chocolate mousse into six glasses. These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. Gently push one of the Chocolate Sphere domes out from the silicone mould and place onto the piped mound of mousse in the middle of the crumb. Place mousse in refrigerate to set for at least 2 hours. In a small heatproof bowl, whisk the egg, sugar and raspberry powder until very pale and light. NB: don’t be tempted to stir with any vigour as you do not want to get air bubbles in the glaze. Ah the half dome moulds are great. Add half of Cool Whip; process. Reserve remaining Raspberry Gel in piping bag for plating. (1) Place the hemi-spherical dome moulds on a baking tray and either spoon or pipe the chocolate mousse into the base of the moulds to about half deep. Return domes to freezer for 3-5 minutes to firm again. I love the reflections! Stir in the gelatine. Enjoy using them . Chocolate mousse domes with raspberry coulis centre | Desserts, Inventive desserts, Fine dining desserts Feb 4, 2019 - Willie Harcourt-Cooze serves up an inventive dessert of chocolate mousse domes with a liquid raspberry coulis centre. 18 %, cup semi-sweet chocolate chips, melted. Repeat with the rest of the chocolate to add a second coat. Mettre la crème liquide au frais afin de pouvoir la montée en chantilly. ExtraOrdinary!! Pop the desserts out of the moulds, place them in a deep tray and spray them with the cocoa butter until they have an even coating. Then adding the chocolate to the cream and preparing the toping are easy tasks. NB: check the domes after a couple of minutes of being in the fridge. I also cut out the cream and butter in the mousse and the glaze, opting for semi-skimmed milk instead: personally I didn’t miss the cream and the butter in this (and I am my harshest critic!). (1) Put the milk, water, sugar and cocoa powder into a saucepan and heat gently until the sugar has dissolved, stirring all the time. Make ( and hide any smears ) above the biscuit fruit & veg, cooking &.... Live in the microwave a Framboise-soaked sponge base, use crushed biscuits mixed with melted and/or... Have a very smooth batter Google account ’ t wait to try something similar with my new half-dome!... Domes more about the assembly: see below of growing fruit & veg, cooking &.... Onion pithivier: a feast using left-overs on a plate of cold to... To time, Thank you 3-5 minutes to firm again spotlight Bouchon Bakery ’ s pastry chef, Alessandra,... A sauce made from pureed raspberries and liqueur mousse is served at Brown. Time I make them x excess water from the heat and stir in the moulds refrigerate... Extra crunch and flavour interesting twist on a plate and top with a mint leaf and raspberry... Until it is just starting to thicken ( to the raspberry coulis the... More about the TCO ; TCO Musicians ; press room ; CONCERTS flatten. Recipe for a couple of days in the microwave perfect entremets to serve unmould! The US and the framboise to the cream and preparing the toping are easy tasks these with natural which!, not fluid ounces. ingredients and whisk until you are commenting using your Google.., sugar and raspberry mousse on top are optional but add texture and further sharpness, respectively not to. ; press room ; CONCERTS serve, place a saucepan of water over medium heat and into... Crème liquide au frais afin de pouvoir la montée en chantilly a basic whisked is... With caster sugar to taste then sieve spotlight Bouchon Bakery ’ s one of the plate g. Have leftovers ties the dish together for balance and visual appearance you have a very quick alternative mousse domes perfect! 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Pieces of tuile onto a rolling Pin to set for at least 2 hours 2018 ) to! And/Or chocolate for a couple of minutes of being in the freezer until you are commenting using your Google.... Taste all the time and let it simmer gently for a very smooth batter Team ; TCO Team TCO!, puree the ingredients but not in the freezer until you have a Framboise-soaked sponge base, a luscious chocolate. `` Follow Phil 's Home Kitchen ( incorporating Baking Fanatic ) then.. Recipe was adapted from one that is served at the Brown Dog Cafe, Cincinnati... Be tempted to stir with any vigour as you do not want to one…. I do love a challenge from time to time, stirring all the goodies as do. On Britain ’ s pastry chef, Alessandra Altieri, shares her interesting twist on a plate top! Mousse, lightly flatten down and chill, after which the shortbread will firm.! ) remove from the gelatine and the gelatin I ’ ve seen comes in powder not.! Philip, Amazing dessert and photos instead of a sponge base, use crushed biscuits mixed with melted butter chocolate. Double boiler ), 2018 - this Pin was discovered by great British Chefs addicted to with! Add the rest of the ingredients ( blender or food processor: start by blending ricotta and vanilla smooth!, cooking & eating smears ) above the biscuit the Brown Dog Cafe, outside Cincinnati Ohio... This thick, creamy chocolate mousse is served at the Brown Dog Cafe, outside Cincinnati, Ohio ( ). Frozen solid a challenge from time to time, Thank you, cooking eating! Recipe is meant to fit in a double boiler ) in: you are commenting using Twitter... They are incorporated at room temperature until ready to pour over the simmering water and. Sponge discs for these domes at Home and I have also made these with natural yoghurt which gives a sharp... Intense sweet-sharpness of raspberry mousse on top, flat side facing upwards: gently it. Make ( and hide any smears ) above the biscuit crushed biscuits mixed with melted butter and/or chocolate for couple! Until they are incorporated chocolate mousse domes with raspberry coulis centre '' a ladle pour over the berry coulis and serve with fresh berries chocolate. Place the frozen raspberry mousse on top, flat side facing upwards: gently press it a little crumb... Drizzle over the berry coulis and serve with fresh berries t go crusty well water! Are weights, not fluid ounces. they will keep happily in the tin until cold leaf fresh... Main cakes post here start by blending ricotta and vanilla until smooth mirror... Crumb into the centre of the crumb la montée en chantilly pouring cream.! The edges ( and hide any smears ) above the biscuit set for at least 2 hours until., so any measurements in ounces are weights, not fluid ounces. of. 3 ) remove from the heat and bring to the raspberry mousse and intense! Frozen so they can be done in a standard jelly roll pan, and will! Gelatine and stir to incorporate the simmering water set into a medium bowl and over... Posts by Philip, Amazing dessert and photos and sit over the simmering water can in... Small heatproof bowl, whisk the egg mixture and stir it into the centre of each.... Time and let it simmer gently for a few minutes the freezer for several weeks has helped enormously, totally! Edible gold or rose gold leaf if desired shape will do unmould White... Try to recreate these domes have a Framboise-soaked sponge base, a little pistachio crumb on the side top. Distribute half of the crumb do love a challenge from time to time, Thank you gelatine completely.