Decadent Chocolate Glazed Mousse Domes with a Fruit Center

Welcome! This guide provides the complete method for constructing a sophisticated dessert that features multiple layers of flavor and texture. You will find a soft chocolate sponge base, a light and creamy mousse, a bright fruit center, all encased in a flawless, shiny chocolate glaze. Follow these instructions precisely to achieve the exact result shown in the picture. This recipe is prepared entirely with halal ingredients.

Ingredients

The recipe is broken down into four components. Prepare each one in the order listed.

For the Fruit Insert

• 🍇 200g Plums (or a mix of berries and stone fruit), pitted and chopped
• 🍬 40g Granulated Sugar
• 🍋 1 teaspoon Lemon Juice
• 🌽 1 teaspoon Cornstarch mixed with 1 tablespoon of cold water

For the Chocolate Sponge Base

• 🥚 1 Large Egg
• 🥛 60ml Milk
• 💧 45ml Vegetable Oil
• 🍬 75g Granulated Sugar
• 🌾 60g All-Purpose Flour
• 🍫 20g Unsweetened Cocoa Powder
• 🥄 1/2 teaspoon Baking Powder
• 🧂 1/4 teaspoon Salt

For the Mousse Filling

• 🐮 1.5 teaspoons (approx. 5g) Halal Beef Gelatin Powder
• 💧 2 tablespoons Cold Water
• 🧀 225g Full-Fat Cream Cheese, softened to room temperature
• ⚪️ 70g Powdered Sugar
• 🌿 1 teaspoon Alcohol-Free Vanilla Extract
• 🍶 240ml Heavy Whipping Cream, cold

For the Shiny Chocolate Glaze

• 🐮 1.5 teaspoons (approx. 5g) Halal Beef Gelatin Powder
• 💧 2 tablespoons Cold Water
• 🍬 150g Granulated Sugar
• 🍫 50g Unsweetened Cocoa Powder
• 💧 75ml Water
• 🍶 50ml Heavy Cream

Step-by-Step Instructions

Patience and precision are key. Let’s start with the preparations that require chilling or freezing time.

Step 1: Preparing the Fruit Insert

1. In a small saucepan, combine the chopped plums, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the fruit breaks down and becomes soft (about 10-15 minutes).
3. Stir the cornstarch and water mixture (this is a slurry) until smooth, then pour it into the fruit mixture.
4. Continue to cook, stirring constantly, for 1-2 minutes until the mixture thickens noticeably.
5. Remove from heat and let it cool down for 10 minutes.
6. Spoon the fruit mixture into a small-sized silicone half-sphere mold (these should be smaller than your main dome molds). Fill each cavity about three-quarters full.
7. Place the mold in the freezer for at least 2 hours, or until completely solid. This is essential for easy assembly later.

Step 2: Baking the Chocolate Sponge Base

1. Preheat your oven to 180°C (350°F). Grease and flour a small rectangular baking pan (approx. 20x20cm or 8×8 inches) or line it with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate, larger bowl, whisk the egg, milk, oil, and sugar until well combined and smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the sponge cool completely in the pan. Once cooled, use a round cookie cutter that is slightly smaller than the diameter of your dome molds to cut out circular bases. Set these aside.

Step 3: Making the Mousse Filling

1. In a small bowl, sprinkle the Halal beef gelatin powder over the 2 tablespoons of cold water. Let it sit for 5-10 minutes to “bloom” (it will absorb the water and become jelly-like).
2. Once bloomed, gently heat the gelatin mixture in the microwave for 5-10 seconds, or over a small pot of simmering water, until it is completely melted and liquid. Do not let it boil. Set aside to cool slightly.
3. In a large bowl, beat the softened cream cheese, powdered sugar, and alcohol-free vanilla extract with an electric mixer until perfectly smooth and free of lumps.
4. Pour the slightly cooled liquid gelatin into the cream cheese mixture and beat until fully incorporated.
5. In a separate, clean bowl, whip the cold heavy cream until it forms stiff peaks.
6. Gently fold the whipped cream into the cream cheese mixture in two or three additions. Use a spatula to fold until the mixture is uniform in color and texture. Be careful not to deflate the air from the whipped cream.

Step 4: Assembling the Domes

1. Place your large silicone dome mold on a flat tray or baking sheet that will fit in your freezer.
2. Fill each dome cavity about halfway with the prepared mousse.
3. Take the frozen fruit inserts from the freezer and gently press one into the center of the mousse in each dome.
4. Spoon more mousse on top of the fruit insert, leaving about a 1 cm (less than half an inch) gap at the top.
5. Take one of the chocolate sponge circles and press it gently onto the mousse, making it level with the top of the mold.
6. Use a small spatula to smooth the surface if necessary.
7. Place the entire tray in the freezer for at least 6 hours, or preferably overnight. The domes must be frozen completely solid to be unmolded cleanly and glazed properly.

Step 5: Preparing and Applying the Chocolate Glaze

1. Prepare the gelatin for the glaze: in a small bowl, bloom the gelatin in 2 tablespoons of cold water for 5-10 minutes.
2. In a medium saucepan, combine the sugar, cocoa powder, 75ml of water, and heavy cream. Whisk to combine.
3. Bring the mixture to a boil over medium heat, stirring constantly. Let it gently boil for 2 minutes.
4. Remove from the heat. Add the bloomed gelatin and stir until it has completely dissolved.
5. Strain the glaze through a fine-mesh sieve into a clean bowl or pouring jug to remove any lumps. This ensures a perfectly smooth finish.
6. Let the glaze cool down to 32-35°C (90-95°F). This temperature is critical. If the glaze is too hot, it will melt the mousse; if it’s too cold, it will be too thick to pour smoothly.
7. When you are ready to glaze, take the domes from the freezer. Set up a wire rack over a baking sheet to catch the excess glaze.
8. Working quickly, unmold the frozen domes and place them on the wire rack.
9. Pour the glaze evenly and confidently over each dome, ensuring the entire surface is covered in one pour. Do not try to touch up spots, as this will ruin the smooth finish.
10. Let the excess glaze drip off for a few minutes. Carefully, using a spatula, lift each dome from the rack and place it on your serving plate.
11. Allow the domes to thaw in the refrigerator for at least 2-3 hours before serving. This will soften the mousse to its intended texture.

Storing Your Mousse Domes

Store the finished domes in an airtight container in the refrigerator. They will remain fresh for up to 3 days. Freezing after glazing is not recommended as it can affect the shine of the glaze.

Enjoy this beautiful and delicious dessert!