בס"ד
This one is an Impressive and easy-to-follow chocolate mousse domes recipe for every occasion. Each dome consists of 3 layers of flavor and color - chocolate, coffee, and white cream.
The chocolate domes are a no-bake dessert that does not contain eggs or gelatin. And you can make this as a parve and vegan recipe as well.
This chocolate mousse hemisphere is an elegant dessert for holidays or parties. The making is super easy, and the outcome is perfect.
You get beautiful-looking and fluffy individual chocolate domes. Using a hemisphere silicon mold, you create this festive dessert filled with flavored creams of many kinds. The creams are airy and fluffy and give just the right texture to pamper your guests and family.
I made this recipe with a collaboration with the great British company Quality Sprinkles which manufacture 100% natural edible decorations.
I used in this recipe 4 of their products:
Golden glitter fairy powder to create the elegant dome. Blue pearlized sprinkles and purple sprinkles to decorate the tiny sandwich cookie that was laid on the domes. And glittery red sugar crystals to add a wow factor.
The four products are all kosher, vegan, and are all made of 100% natural ingredients.
The products do not contain soy, nuts, non-GMO, no gluten, no dairy products (vegan), and no hydrogenated fats. Also, they do not contain artificial colors and flavors, no artificial sweeteners, and no preservatives.
In addition to all those benefits, the golden dust glitter is without added sugar.
The recipe contains coffee; however, if you want to make this a kid-friendly recipe, you can substitute the coffee with instant chocolate pudding or instant dulce de leche pudding or even real milk chocolate.
As I mentioned before, you can make this chocolate dome recipe vegan and parve by substituting the whipping cream to non-dairy whipping cream.
Ingredients for 6 domes of chocolate mousse filled with 3 layers of flavor and color:
2 cups whipping cream (500 ml)
White cream:
2-3 Tbsp. instant vanilla pudding
Coffee cream:
2 Tbsp. instant vanilla pudding
1/2 tsp. instant coffee powder
1 tsp. water
Chocolate cream:
50-gram bittersweet chocolate (about 1.8 oz.)
Coating:
150-200 gram bittersweet chocolate (5.3-7 oz.)
2-3 Tbsp. canola oil
6 round biscuits (petit beurre/cookies)
Decorations:
Purple shimmering jimmies of Quality Sprinkles
Blue bright sprinkles of Quality Sprinkles
Red sugar crystals of Quality Sprinkles
Gold glitter dust of Quality Sprinkles
Tiny sandwich cookies
Preparation:
Whip the cream until stable, but still soft. Divide it to 3 bowls and add different addition to each bowl; The first with instant vanilla pudding and whip until stable.
Add to the second bowl the instant vanilla pudding and the coffee that was dissolved in the water. Whip until the cream is stable.
For the last bowl, microwave the chocolate in a microwave-safe bowl in intervals of 20-30 seconds. Make sure to stir after each activation, in order to prevent the chocolate from burning. Let cool completely and then add to the cream and whip until steady.
Transfer the creams into piping bags without a nozzle and cut a small hole in their edge.
Fill a hemisphere shaped silicone molds with the white cream. Fill just a third of the way. If there are leftovers, place it aside at the moment.
Continue filling with the coffee cream and then the chocolate. Level the surface, place a biscuit, and press lightly on top of each mold. Cover with cling film and place in the freezer for the night. Transfer the remaining cream to the fridge.
The day after. Melt the coating ingredients in the microwave. Again in intervals of 20-30 seconds and mixing after each activation. Let the coating cool and then take the domes out of the freezer.
Release the domes from the molds and place on a rack — coat using a piping bag.
You don't have to use a rack or a piping bag. I just find this a bit less messy. You can as well coat the domes by placing them on a small glass on top of a pan with baking paper. This way the chocolate that drips stays on the baking paper and you can use it again if needed.
I prefer using the piping bag, since that way you can use the right amount of chocolate to cover the domes, without too much chocolate running outside.
Meanwhile, while the domes set, you can decorate the golden domes by sprinkling it with the golden dust. Take the remaining cream and transfer to a piping bag with a nozzle.
Pipe on every dome a giant star of cream. If you don't have any cream leftovers, just whip a small portion of one of the creams you prefer (the chocolate one is less stable, so if you want to use it then after whipping freeze it a bit to be more durable.).
Take the remaining melted chocolate and dip the cookies inside and then in the sprinkles or sprinkle the cream with the colorful sprinkles or sugar crystals as is.
Keep the mousse domes in the freezer until serving. When you want to serve, take them out to the fridge an hour before serving or about 20-30 minutes in the kitchen on a warm day.
You can make a kid-friendly mousse and skip the coffee layer by creating a second layer with instant chocolate pudding/ instant dulce de leche pudding or with melted milk chocolate.
This one is an Impressive and easy-to-follow chocolate mousse domes recipe for every occasion. Each dome consists of 3 layers of flavor and color - chocolate, coffee, and white cream.
The chocolate domes are a no-bake dessert that does not contain eggs or gelatin. And you can make this as a parve and vegan recipe as well.
This chocolate mousse hemisphere is an elegant dessert for holidays or parties. The making is super easy, and the outcome is perfect.
You get beautiful-looking and fluffy individual chocolate domes. Using a hemisphere silicon mold, you create this festive dessert filled with flavored creams of many kinds. The creams are airy and fluffy and give just the right texture to pamper your guests and family.
I made this recipe with a collaboration with the great British company Quality Sprinkles which manufacture 100% natural edible decorations.
I used in this recipe 4 of their products:
Golden glitter fairy powder to create the elegant dome. Blue pearlized sprinkles and purple sprinkles to decorate the tiny sandwich cookie that was laid on the domes. And glittery red sugar crystals to add a wow factor.
The four products are all kosher, vegan, and are all made of 100% natural ingredients.
The products do not contain soy, nuts, non-GMO, no gluten, no dairy products (vegan), and no hydrogenated fats. Also, they do not contain artificial colors and flavors, no artificial sweeteners, and no preservatives.
In addition to all those benefits, the golden dust glitter is without added sugar.
The recipe contains coffee; however, if you want to make this a kid-friendly recipe, you can substitute the coffee with instant chocolate pudding or instant dulce de leche pudding or even real milk chocolate.
As I mentioned before, you can make this chocolate dome recipe vegan and parve by substituting the whipping cream to non-dairy whipping cream.
Ingredients for 6 domes of chocolate mousse filled with 3 layers of flavor and color:
2 cups whipping cream (500 ml)
White cream:
2-3 Tbsp. instant vanilla pudding
Coffee cream:
2 Tbsp. instant vanilla pudding
1/2 tsp. instant coffee powder
1 tsp. water
Chocolate cream:
50-gram bittersweet chocolate (about 1.8 oz.)
Coating:
150-200 gram bittersweet chocolate (5.3-7 oz.)
2-3 Tbsp. canola oil
6 round biscuits (petit beurre/cookies)
Decorations:
Purple shimmering jimmies of Quality Sprinkles
Blue bright sprinkles of Quality Sprinkles
Red sugar crystals of Quality Sprinkles
Gold glitter dust of Quality Sprinkles
Tiny sandwich cookies
Preparation:
Whip the cream until stable, but still soft. Divide it to 3 bowls and add different addition to each bowl; The first with instant vanilla pudding and whip until stable.
Add to the second bowl the instant vanilla pudding and the coffee that was dissolved in the water. Whip until the cream is stable.
For the last bowl, microwave the chocolate in a microwave-safe bowl in intervals of 20-30 seconds. Make sure to stir after each activation, in order to prevent the chocolate from burning. Let cool completely and then add to the cream and whip until steady.
Transfer the creams into piping bags without a nozzle and cut a small hole in their edge.
Fill a hemisphere shaped silicone molds with the white cream. Fill just a third of the way. If there are leftovers, place it aside at the moment.
Continue filling with the coffee cream and then the chocolate. Level the surface, place a biscuit, and press lightly on top of each mold. Cover with cling film and place in the freezer for the night. Transfer the remaining cream to the fridge.
The day after. Melt the coating ingredients in the microwave. Again in intervals of 20-30 seconds and mixing after each activation. Let the coating cool and then take the domes out of the freezer.
Release the domes from the molds and place on a rack — coat using a piping bag.
You don't have to use a rack or a piping bag. I just find this a bit less messy. You can as well coat the domes by placing them on a small glass on top of a pan with baking paper. This way the chocolate that drips stays on the baking paper and you can use it again if needed.
I prefer using the piping bag, since that way you can use the right amount of chocolate to cover the domes, without too much chocolate running outside.
Meanwhile, while the domes set, you can decorate the golden domes by sprinkling it with the golden dust. Take the remaining cream and transfer to a piping bag with a nozzle.
Pipe on every dome a giant star of cream. If you don't have any cream leftovers, just whip a small portion of one of the creams you prefer (the chocolate one is less stable, so if you want to use it then after whipping freeze it a bit to be more durable.).
Take the remaining melted chocolate and dip the cookies inside and then in the sprinkles or sprinkle the cream with the colorful sprinkles or sugar crystals as is.
Keep the mousse domes in the freezer until serving. When you want to serve, take them out to the fridge an hour before serving or about 20-30 minutes in the kitchen on a warm day.
You can make a kid-friendly mousse and skip the coffee layer by creating a second layer with instant chocolate pudding/ instant dulce de leche pudding or with melted milk chocolate.
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