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Chocolate Lemon Mousse Dome

Chocolate Lemon Mousse Dome
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A delightful dessert combining rich chocolate and zesty lemon flavors in a stunning dome shape.

Ingredients

Scale
  • 200 g (7 oz) dark chocolate (70% cocoa), finely chopped
  • 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
  • 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
  • Chocolate shavings (for garnish)
  • Lemon zest (for garnish)
  • Fresh mint leaves (for garnish)

Instructions

  1. Make the chocolate shells: Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring frequently until smooth. Coat the insides of silicone dome molds evenly with melted chocolate and refrigerate for 10-15 minutes until set. Apply a second layer of chocolate and refrigerate again until firm.
  2. Prepare the lemon mousse: Sprinkle the gelatin over cold water and let it bloom for 5 minutes. Whisk lemon juice, zest, sugar, and egg yolks in a heatproof bowl. Cook over a simmering pot of water until thickened, about 5 minutes. Stir in the bloomed gelatin. Let cool to room temperature. Whip heavy cream to stiff peaks and fold into the lemon mixture. Refrigerate for at least 30 minutes.
  3. Prepare the chocolate sponge base: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Sift flour, cocoa powder, baking powder, and salt together. Beat eggs and sugar until thick and pale, then fold in the dry ingredients and vanilla. Spread batter on baking sheet and bake for 8-10 minutes. Let cool, then cut rounds slightly smaller than the dome molds.
  4. Assemble the domes: Fill chocolate shells about three-quarters full with lemon mousse. Press a sponge round onto the mousse to level with the shell’s edge. Refrigerate for at least 2 hours.
  5. Demold and garnish: Carefully remove domes from molds and place on serving plates. Garnish with chocolate shavings, lemon zest, or mint leaves.
  6. 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.

Nutrition

Find it online: https://www.spiritsdrink.com/chocolate-lemon-mousse-dome-recipe/