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Chocolate mousse Dome

Preparation45 minutes
Quantity16 portions
Cooking7 minutes
Rest15 minutes
Refrigeration3 hours

Ingredients

nut-free| egg-free
  • 170 g (about 1/3 lb) dark chocolate wafers
  • 220 ml (2/3 cup + 1/4 cup) 35% cooking cream
  • 125 g (about 1/4 lb) Freddo White chocolate wafers
  • Chocolate shavings of your choice and taste
  • Mini-decorative candies to taste
For milk chocolate mousse:
  • 1 packet of unflavoured gelatin of 7 g
  • 250 ml (1 cup) 35% cooking cream
  • 60 ml (1/4 cup) sugar
  • 250 g (about 1/2 lb) Freddo milk chocolate wafers
  • 250 ml (1 cup) 35% whipping cream
For the white chocolate mousse:
  • 1 packet of unflavoured gelatin of 7 g
  • 250 ml (1 cup) 35% cooking cream
  • 30 ml (2 tbsp) sugar
  • 250 g (about 1/2 lb) Freddo white chocolate wafers
  • 250 ml (1 cup) 35% whipping cream
For the crust:
  • 500 ml (2 cups) chocolate cookie breadcrumbs
  • 160 ml (2/3 cup) melted butter
  • 45 ml (3 tbsp) sugar
  • 25 g (3/4 oz) melted dark chocolate wafers

Preparation

For milk chocolate mousse.  
  • In a microwaveable bowl, combine the gelatin with 45 ml (3 tbsp) of water.
  • Let swell for 5 minutes. In a saucepan, mix the cooking cream with the sugar. Bring to a boil over medium heat. Remove from heat.
  • Add the chocolate to the saucepan and stir until melted. Heat the gelatin in the microwave for 30 seconds.
  • Add the gelatin to the saucepan and stir. Let cool. Using the electric mixer, whisk the whipping cream at high speed into a second bowl until firm picks are obtained.
  • Stir the whipped cream into the chocolate mixture by gently folding the mixture with a spatula.
  • Line the bottom and walls with a large bowl with a capacity of 1.75 litres (7 cups) of plastic wrap, then transfer the foam. Equalize the surface.
  • Refrigerate for 1 to 2 hours.
  For the white chocolate mousse.  
  • Repeat steps 1 through 5.
  • Pour the white chocolate mousse over the milk chocolate mousse and even out the surface.
  • Refrigerate for 1 to 2 hours. In a third bowl, combine the ingredients of the crust. Spread over the white chocolate mousse, then squeeze gently.
  • Refrigerate for 30 minutes. In a fourth bowl, place the dark chocolate wafers. In a small saucepan, bring the cream to a boil, then pour it over the chocolate.
  • Let stand for 5 minutes.
  • Stir until the chocolate is melted.
  • Unmold the dome in a serving dish and remove the plastic wrap.
  • Pour the ganache evenly over the dome. Refrigerate for 30 minutes.
  • Once the dome has cooled, melt the white chocolate in a water bath.
  • Pour the melted white chocolate over the dome to form a slide.
  • Decorate with chocolate shavings and mini-candy. Let freeze.

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