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Decadent Dark Chocolate & Silky Lemon Mousse Dome

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A perfect balance between sweetness and tanginess, this decadent dessert features a rich chocolate glaze and refreshing lemon mousse.

Ingredients

Scale
  • For the chocolate cake base:
  • 1/2 cupall-purpose flour
  • 1/4 cupunsweetened cocoa powder
  • 1/2 teaspoonbaking powder
  • 1/4 teaspoonsalt
  • 1/2 cupsugar
  • 1/4 cupmilk
  • 1/4 cupvegetable oil
  • 1 teaspoonvanilla extract
  • 1large egg
  • For the lemon mousse:
  • 1 cupheavy whipping cream, chilled
  • 1/3 cupsugar
  • 1/4 cupfreshly squeezed lemon juice
  • 1 tablespoonlemon zest
  • 1 teaspoongelatin powder +2 tablespoonswater
  • For the chocolate glaze:
  • 1/2 cupdark chocolate, chopped
  • 1/2 cupheavy cream
  • 1 tablespoonbutter
  • For garnish:
  • Lemon twists
  • Sea salt flakes

Instructions

  1. Prepare the Chocolate Cake Base: Preheat your oven to 350°F (175°C) and line a small baking pan with parchment paper. In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined. In another bowl, mix the sugar, milk, vegetable oil, vanilla extract, and egg until smooth. Gently combine both mixtures, pour into the prepared baking pan, and bake for 12-15 minutes. Cool completely and cut into small circles.
  2. Make the Lemon Mousse: Bloom gelatin by mixing it with water for 5 mins. Warm to dissolve. In a bowl, whip cream with sugar until soft peaks form. Fold in lemon juice, zest, and then the gelatin mixture until smooth.
  3. Assemble the Domes: Spoon the lemon mousse into silicone dome molds. Press chocolate cake rounds on top. Freeze for at least 4 hours.
  4. Prepare the Chocolate Glaze: Heat cream without boiling, pour over chocolate and butter, let sit for a minute, then stir until smooth.
  5. Glaze the Domes: Unmold mousse domes, set on a wire rack, pour chocolate glaze over each dome, and garnish with lemon twists and sea salt.

Notes

Ensure whipping cream is chilled before whipping. Use high-quality chocolate for the glaze. Mousse domes must be completely frozen before glazing.

Nutrition

Find it online: http://ingredientidea.com/decadent-dark-chocolate-silky-lemon-mousse-dome/