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Chocolate Mousse Domes

A rich chocolate mousse on top of a flaky buttery cookie covered in chocolate mirror glaze.
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Servings: 12 domes
Cuisine: French
Ingredients Method

Ingredients
  

Cookie Base
  • 56 g almond meal
  • 125g g flour
  • 75 g butter softened
  • 75 g brown sugar packed
  • 1/2 tsp vanilla
  • 1 tbsp milk
Chocolate Mousse
  • 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

Method
 

Cookie Base
  1. 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.  
Chocolate Mousse
  1. 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.
Mirror Glaze
  1. Recipe found here: Chef Dominique Ansel’s Dark Chocolate Mirror Glaze Recipe - 2022 - MasterClass
Assembly
  1. 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!