Chocolate Raspberry Dome Mousse Cake
A simple eggless chocolate mousse cake with a surprise center bursting with raspberry flavors. These mousse cakes are inspired from the little entremets cakes and super easy and fun to make. Impress your loved ones with this chocolate and raspberry dome cakes.
If I am eating chocolate desserts, they have to be super delicious. This mousse dome cake is perfectly smoot, cloud like and so light in texture, just melts in your mouth. The top layer of chocolate ganache and the surprise center of raspberry preserves with burst of fresh raspberry that adds nice tartness to the chocolate, there is no better combination.
They make stunning little desserts for any occasion. While your loved ones or guests will think, you bought them from a bakery.
I kept this mousse cakes very simple and approachable. Mousse usually has eggs in it. I left out eggs basically and just used cream and chocolate to make mousse. There is no compromise on flavor. Most of the entremets style desserts require extra skills and time while this one not really.
The best part is that it’s divided in steps, so you do not labor yourself making it for long time.
There are three main components to this dessert.
Base chocolate mousse
Center raspberry preserves and raspberry
Chocolate ganache glaze
I wanted it to be super easy and doable, with less ingredients but no compromise on taste or texture. If you want a shinier version, then mirror glaze is the way to go. I wanted it to be easy, so ganache glaze works for me. I wanted to add a cake layer too but decided to avoid it. If you like you can buy premade brownie bites or chocolate muffins and add it too.
The edges I decided to cover up with pistachios to add some color to it. But you can use any nuts of your choice like hazelnuts, almonds, macadamia etc. Even cocoa nibs or chocolate chips those tiny ones would be good enough to cover up the sides and give it a finesse.
If you want to keep it elegant, you can use gold leaf or gold luster dust. I wanted it to look little funky with kisses and heart shaped sprinkles specially as I was making it for Valentine’s Day.
The best part of this dessert is that you can make mousse cakes and fill them up well in advance for a couple of days. Longer it sits in the freezer, the better it would be and less work on the same day for you. If I told you, I made these 15 days ago, I think you will be either in disbelief or shock. Cover it nicely if you plan to place it in the frozen for long time.
The day of you plan to serve or eat these, make ganache and pour it and it sets beautifully in just half an hour.
Tips to Consider
I used these Silicone Molds.
This recipe makes 4 domes of 3-inch diameters. If you use bigger or smaller mold size, it depends how many you can get out of it. I feel this is perfect sized dessert not too much nor too little.
- Make sure the chocolate is melted in both steps.
- Use a very good quality of chocolate for best results.
- Do not pour hot ganache on the cold mousse cakes, it will melt everything.
- If your ganache is too thick and not a pouring consistency, then you can add 2 tbsp of heavy cream or milk to dilute it to pouring consistency.
- You can make truffles from leftover ganache or use it on top of ice cream or dip strawberries etc.
Chocolate Raspberry Dome Mousse Cake
Ingredients
Chocolate Mousse
- 1/2 cup heavy whipping cream
- 2 oz milk or dark chocolate chips or pellets
- 1 tbsp sugar
- ¼ cup raspberry jam
- ½ cup raspberries
Ganache Glaze
- ¼ cup heavy whipping cream
- 3 oz milk or dark chocolate chips or pellets
- Nuts cocoa nibs, sprinkles, edible leaf etc to garnish
Instructions
- Warm up heavy cream either in the microwave or on stove top. Once the cream is hot, add chocolate chips and mix it thoroughly so that it melts. Make sure there are no lumps or chocolate is completely melted. If its not melted, you could warm up the mixture for few seconds.
- Let it stand for few minutes, using a whisk or a hand blender form soft peaks. Do not overwhip it, or else the texture will be off. You want soft peaks, silky and smooth looking mousse.
- In a silicone mold, fill them up halfway through just like pictures. Make sure to use a spatula and gently spread and cover the edges too. You do not want to leave out any space or air. Make a hollow bowl.
- Place a tsp or little more raspberry preserve right in the middle. Place a raspberry upside down in the middle of the preserves. Tuck it into the level of the sides of silicone mold.
- Pour some more whipped chocolate mousse and cover the raspberry as much as possible. Smooth out the top.
- Put silicone mold with the baking tray in the freezer for at least 4-6 hours.
- Once the mousse is set. Make top layer of ganache.
- In a pot on medium heat, warm up heavy cream until its just bubbly. Do not boil it. Pour over chopped chocolate or chocolate chips and let it sit for 30 seconds, then gently whisk, starting in the center and covering all around. The entire mixture should be smooth, and shiny. It should be emulsified.
- Remove mousse cake from the freezer and unmold it from silicone mold on eat a time, place it on top of glass jars or cooling rack also works. It would be good, if the glass jars are smaller in diameter so the glaze drips off.
- Pour chocolate ganache glaze over cakes using a measuring cup with spout, start in the middle and go on the sides and make sure there are no spots left. Let it sit there for few minutes. It will set immediately and then you can lift it up using a small spatula and place it on a plate or if you have cake rounds.
- Repeat with each mousse cakes and scrap off any leftover glaze and use it for something later.
- Gently place chopped nuts around the bottom part to cover up. Add some sprinkles, or gold leaf and raspberry.
- Glazed cakes will keep in the refrigerator for up to 2-4 days easily in a covered container. When you are ready to serve it, let it come to room temperature.
Notes
- Make sure the chocolate is melted in both steps.
- Use a very good quality of chocolate for best results.
- Do not pour hot ganache on the cold mousse cakes, it will melt everything.
- If your ganache is too thick and not a pouring consistency, then you can add 2 tbsp of heavy cream or milk to dilute it to pouring consistency.
- You can make truffles from leftover ganache or use it on top of ice cream or dip strawberries etc.