I have been binge watching Baking Championship shows, which I find so completely inspiring! On one of the episodes, they made chocolate mousse domes and I immediately knew I needed to make them. However, it wasn’t immediately that I was *able* to make them. Fast forward nine months, and here they are!
I have only recently begun using weights for measurements, instead of measuring cups. I find the precision of using a food scale very helpful in pastries and more advanced baking. This is what I use and I love it!
Chocolate Mousse Domes
- 56 g almond meal
- 125g g flour
- 75 g butter softened
- 75 g brown sugar packed
- 1/2 tsp vanilla
- 1 tbsp milk
- 90 g milk
- 90 g heavy cream
- 4 egg yolks
- 190 g semi-sweet chocolate pieces
- 7 g gelatin (one package)
- 35 g water
- 100 g sugar
- 50 g egg whites whipped to stiff peaks
- 150 g cold heavy cream whipped to stiff peaks
- Mix together and chill dough for 30 minutes. Using a lightly dusted working surface, roll out the dough to 1/4" thick. Cut out 12 circles the same size as the base of your mousse molds. Bake at 350 F for 8-10 minutes, or until light golden brown. Cool completely.
- Soften the gelatin in 35 g of cold water. Set aside. In a medium saucepan, bring the milk and cream to a soft boil. In a separate bowl, stir together the eggs. Slowly add the hot milk to the eggs while stirring constantly. Put the milk and egg mixture back in the saucepan and stir until thickened. Remove from heat and stir in the gelatin. Cool completely.For the meringue, bring the sugar and water to a boil and cook over medium heat until it reaches the soft crack stage. Slowly incorporate the sugar mixture down the side of your mixing bowl, while continuously beating the egg whites at high speed. Mix until the meringue cools to room temperature.Gently fold the whipped cream and meringue into the cool chocolate mixture. Lightly oil the silicone dome molds and fill with mousse. Freeze three hours.
- Top a small bowl with a cookie rack. Pop a mousse dome out of the mold and place it over a cookie base centered on the cookie rack above the bowl. Pour the cooled mirror glaze over the dome, allowing the excess to drip into the small bowl. Continue until all cookies are coated, reusing the extra mirror glaze as needed. Edge with chopped almonds if desired. Refrigerate until ready to serve. Enjoy!