Description
This Chocolate Lemon Mousse Dome is an elegant dessert that combines the richness of chocolate with the refreshing tang of lemon mousse. With its stunning presentation and layered flavors, it’s perfect for special occasions or when you want to impress your guests!
Ingredients
Units
Scale
For the chocolate shell:
- 200 g (7 oz) dark chocolate (70% cocoa), finely chopped
For the lemon mousse:
- 1/2 cup (120 ml) fresh lemon juice
- Zest of 1 lemon
- 1/3 cup (70 g) granulated sugar
- 3 large egg yolks
- 1 cup (240 ml) heavy cream, chilled
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
For the chocolate sponge base:
- 1/4 cup (30 g) all-purpose flour
- 1/4 cup (25 g) cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 2 large eggs
- 1/3 cup (70 g) granulated sugar
- 1 teaspoon vanilla extract
For garnish (optional):
- Chocolate shavings
- Lemon zest
- Fresh mint leaves
Instructions
Step 1: Make the chocolate shells
- Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring frequently until smooth.
- Use a spoon to coat the insides of silicone dome molds evenly with the melted chocolate. Refrigerate for 10-15 minutes until set. Apply a second layer of chocolate for sturdiness, then refrigerate again until firm.
Step 2: Prepare the lemon mousse
- In a small bowl, sprinkle the gelatin powder over the cold water. Let it bloom for 5 minutes.
- In a heatproof bowl, whisk together lemon juice, lemon zest, sugar, and egg yolks. Place the bowl over a simmering pot of water (double boiler method) and cook, whisking constantly, until thickened (about 5 minutes).
- Remove from heat and stir in the bloomed gelatin until dissolved. Let cool to room temperature.
- Whip the heavy cream to stiff peaks and fold gently into the lemon mixture. Refrigerate the mousse for at least 30 minutes to firm up slightly.
Step 3: Prepare the chocolate sponge base
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs and sugar with a hand mixer until thick and pale. Fold in the dry ingredients and vanilla extract gently.
- Spread the batter evenly on the prepared baking sheet and bake for 8-10 minutes. Let cool completely, then cut rounds slightly smaller than the diameter of the dome molds.
Step 4: Assemble the domes
- Spoon the lemon mousse into the prepared chocolate shells, filling each dome about three-quarters full.
- Press a sponge round onto the mousse, gently pushing it to level with the edge of the chocolate shell.
- Refrigerate the domes for at least 2 hours (or freeze for 30-45 minutes) to set.
Step 5: Demold and garnish
- Carefully remove the domes from the molds. Place them on serving plates.
- Garnish with chocolate shavings, lemon zest, or mint leaves for a decorative touch.
Step 6: Serve:
- Serve chilled for the best texture and flavor.
Notes
- If you don’t have dome molds, use small bowls lined with plastic wrap for easy removal.
- The domes can be prepared a day ahead and stored in the refrigerator.
- For an extra tangy kick, add a thin layer of lemon curd inside the domes before the mousse.