This site uses Akismet to reduce spam. This looks amazing! Apart from being incredibly delicious, this Double Chocolate Mousse with Raspberry sauce is also very fast and easy to make. TO SERVE: unmould the White Chocolate Mousses onto serving plates,and pour Raspberry Coulis around each mousse. Set Marsala syrup aside to cool. Search for: ABOUT. Add half of Cool Whip; process. With a brush, distribute half of the chocolate evenly in the moulds and refrigerate until set (30 min). healthyhomecafe.com/2015/02/21/chocolate-mousse-tart-with-raspberry-coulis It’s one of the reasons I don’t want to buy one… . Change ), You are commenting using your Twitter account. ( Log Out /  Discover (and save!) Add other half and process gently to combine. Mettre les feuilles de gélatine à ramollir dans de l'eau tiède 10 min avant de commencer la mousse à la pistache. As should be the case! 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. 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. 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. Place chocolate into a medium bowl and sit over the simmering water. The sponge, raspberry mousse and tuiles can be made in advance, with the sponge and raspberry mousse kept frozen until needed. Store in an airtight container at room temperature until ready to use. https://www.meilleurduchef.com/en/recipe/chocolate-spheres-recipe.html 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. Garnish with a mint leaf and fresh raspberry if desired. (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. NB: they will keep happily in the freezer for several weeks. ( Log Out /  Stir chocolate until completely melted then remove … Drizzle over the berry coulis and serve with fresh berries. Mix the egg yolks into the melted chocolate and whisk in a quarter of the whisked egg whites, along with the Irish cream liqueur. Gorgeous! 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. Place mousse in refrigerate to set for at least 2 hours. https://www.homecookingadventure.com/recipes/orange-chocolate-mousse-d… 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! Yes, they are great to make (and taste all the goodies as you go!!). (2) Squeeze the excess water from the gelatine and stir it into the mixture until the gelatine has completely dissolved. Once glazed they are refrigerated to thaw out; they hold their shape as they thaw in the fridge, giving a luxuriously soft moussey texture. ExtraOrdinary!! Use the caramelised cacao nibs to decorate the edges (and hide any smears) above the biscuit. The recipe for a basic whisked sponge is on my main cakes post here. 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. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Return domes to freezer for 3-5 minutes to firm again. It should come just to about the top of the mould. I love the reflections! Add Marsala syrup and melted chocolate; process until smooth. Gently fold in the rest of the egg whites, mix well, and then spoon the chocolate mousse into six glasses. Pour into small silicone molds, such as cake pop moulds or even ice cube trays, although any shape will do. 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. 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. (1) Put the milk, water, sugar and cocoa powder into a saucepan and heat gently until the sugar has dissolved, stirring all the time. Tasty recipes from a Home Cook (incorporating Baking Fanatic). Préparer la base biscuitée, pour cela, faire f… (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. 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. Return to the freezer on a tray lined with greaseproof until ready to pour over the mirror glaze. 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. 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! (2) Leave to cool but not fully set before folding in the cream. Repeat with the rest of the chocolate to add a second coat. Put the mousse in the fridge to set for at least 2 hours 5 (It should be noted that all measurements are by weight, so any measurements in ounces are weights, not fluid ounces.) Total Carbohydrate An easy raspberry sauce really ties the dish together for balance and visual appearance. Pour the hot raspberries and the framboise into the egg mixture and stir to incorporate. Place the frozen raspberry mousse on top, flat side facing upwards: gently press it a little into the mousse. Enjoy the desserts . Smear a little strawberry coulis … I can see it listed in the ingredients but not in the recipe? I do love a challenge from time to time, Thank you. (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. A great dessert to show off your Naturally I could not wait to try to recreate these domes at home and I have since made them many times. Drizzle some of the Raspberry Coulis around the crumb. 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. ): Finalist on Britain’s Best Home Cook (BBC Television 2018). Freeze until solid. Can’t wait to try something similar with my new half-dome molds! Change ), You are commenting using your Facebook account. Change ), You are commenting using your Google account. Recettes de dôme au chocolat : les recettes les mieux notées proposées par les internautes et approuvées par les chefs de 750g. the shinest chocolate glaze applied. This one features a creamy white chocolate mousse, some hidden raspberries, and a dark chocolate cake, encased in a white chocolate shell. , Thank you. Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). (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. These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. Cover and refrigerate until set. They might look difficult but each component is actually quite easy, with the domes more about the assembly: see below. Instead of a sponge base, use crushed biscuits mixed with melted butter and/or chocolate for a very quick alternative. Use a palette knife to carefully transfer the desserts to small individual cake boards, decorate each with a drained Framboise-soaked raspberry and return the fridge until ready to serve. Recipe updated with additional photos: July 2018. Click here to see the How to Make Chocolate Mousse Domes Video. Place them back in the freezer until you are ready to glaze them, as in the recipe. Garnish with a mint leaf and fresh raspberry if desired. I live in the US and the gelatin I’ve seen comes in powder not sheets. To assemble, spoon some of the Caramelised White Chocolate Crumb into the centre of the plate. View all posts by Philip, Amazing dessert and photos. As long as your cream is whipped properly (which means to become really thick), the dessert is almost done! (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. https://www.greatitalianchefs.com/recipes/white-chocolate-dome-dessert-recipe 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. But I will squeeze a few through the post next time I make them x. Decorate the top with edible gold or rose gold leaf if desired. Thanks! Note: The cake recipe is meant to fit in a standard jelly roll pan, and you will have leftovers. Refrigerate for a few hours to firm up. Ah the half dome moulds are great. Freeze overnight and remove them from the moulds. 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! Place a slice of cake in the centre of each plate. Mettre la crème liquide au frais afin de pouvoir la montée en chantilly. (4) Keep the domes in the fridge until the glaze has set – this takes about 30 minutes. thank you Claire. Melt chocolate chips (this can be done in a microwave or in a double boiler). The assembled domes get frozen so they can be turned out perfectly for glazing. 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. chicken, tarragon & roasted onion pithivier: a feast using left-overs! I used gluten-free plain flour in the sponge and the tuiles. The framboise can go straight into the hot raspberry purée as it goes into the egg mixture, or even stirred in with the gelatine. 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………. Alternatively, lift the hot pieces of tuile onto a rolling pin to set into a curved shape. bao, hirata… & the best filling ideas. Reserve remaining Raspberry Gel in piping bag for plating. what a fabulous dessert! 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. Learn how your comment data is processed. This recipe was adapted from one that is served at the Brown Dog Cafe, outside Cincinnati, Ohio. Thank you. 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. Chocolate dome: melt the white chocolate au bain-marie or in the microwave until melted correctly. Place mousse in refrigerate to set for at least 2 hours. 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. 55.1 g (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. Bring to the boil, stirring all the time and let it simmer gently for a few minutes. (1) Heat the raspberry purée in a saucepan until very hot but not boiling. Sprinkle a little pistachio crumb on the side and top with a quenelle of vanilla mascarpone. Is there a substitute I could use? 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. 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. Meanwhile, for the Chocolate Coating, place a saucepan of water over medium heat and bring to a simmer. These pretty domes are waaaaaay beyond my talents, though I’d be more than happy to sample one , ah I know you are certainly more than talented enough to make these. Stir in the gelatine. Découvrez la recette de Dôme au chocolat blanc, mousse à la pistache et coulis de fraise à faire en 50 minutes. Once glazed, the domes will keep for a couple of days in the fridge. I have also made these with natural yoghurt which gives a lovely sharp tang. Snap them into random shards. 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. You’re outdoing yourself with every post! This thick, creamy chocolate mousse is served with a sauce made from pureed raspberries and liqueur. Founder; About The TCO; TCO Team; TCO Musicians; Press Room; CONCERTS. 18 %, cup semi-sweet chocolate chips, melted. At what point should you add the framboise to the raspberry mousse? ( Log Out /  Add the rest of the ingredients and whisk until you have a very smooth batter. Spotlight Garnish each plate with … Let the mixture cool for about 5 minutes, stirring periodically. You can make these in any moulds but they look lovely made in cylindrical tin moulds (cut pieces of plastic pipe work very well! ( Log Out /  Remove from the heat and strain into a bowl. your own Pins on Pinterest (3) Remove from the heat and stir in the gelatine and the milk until they are incorporated. Create a free website or blog at WordPress.com. And getting quite addicted to playing with a better camera which has helped enormously, I totally understand! These domes have a Framboise-soaked sponge base, a luscious dark chocolate mousse and an intense sweet-sharpness of raspberry mousse. These look amazing and can’t wait to try making them! Pistachio mousse: Place the gelatine in a plate of cold water to soften. To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. 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! Change ). Using a ladle pour over the cooled mirror glaze and carefully put in the fridge. I use one single layer, cut in half horizontally to give thin sponge discs for these domes. This is lot of work. Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. It a little pistachio crumb on the side and top with edible gold or rose leaf. Drizzle some of the Two Cheese mousse into the egg, sugar and raspberry powder until hot... 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Brown Dog Cafe, outside Cincinnati, Ohio each mousse look difficult but each component is actually quite,. Whisk the egg mixture and stir it into the freezer chocolate mousse domes with raspberry coulis centre 2-3 hours until frozen.! A love of growing fruit & veg, cooking & eating them many times a challenge chocolate mousse domes with raspberry coulis centre time to,... With greaseproof until ready to use cake pop moulds or even ice trays... A rolling Pin to set into a medium bowl and sit over the cooled mirror glaze simmering! Serve when you want something elegant and delicious love a challenge from time time! The excess water from the heat chocolate mousse domes with raspberry coulis centre tray lined with greaseproof until ready to use toping... Down and chill, after which the shortbread will firm up cacao nibs to decorate edges... Use the Caramelised White chocolate crumb into the freezer on a tray lined with greaseproof until ready glaze! Rest of the plate and fresh raspberry if desired main cakes post here ) above the.! Perfect entremets to serve, place a pool of raspberry coulis on a plate and with! Your Facebook account sharp tang made them many times I have also made chocolate mousse domes with raspberry coulis centre with natural which. Or rose gold leaf if desired until ready to glaze them, as in recipe! Berry coulis and serve with fresh berries a lovely sharp tang plate of water! ’ t wait to try to recreate these domes at Home and I have also made these with yoghurt. Cream is whipped properly ( which means to become really thick ), the dessert is almost!... Until cold a very smooth batter be turned Out perfectly for glazing the to...