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Indulge in Chocolate Lemon Mousse Dome Recipe

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This Chocolate Lemon Mousse Dome is a stunning dessert that combines the richness of chocolate with the refreshing zest of lemon. The decadent chocolate shell surrounds a creamy, tangy lemon mousse, creating a delightful contrast in both flavor and texture. Perfect for special occasions or as a show-stopping treat, these mousse domes are as impressive to look at as they are to taste. A delicious balance of sweetness and citrus, they’ll leave your guests asking for the recipe!

Ingredients

Scale

For the Chocolate Shell:

  • 6 oz dark chocolate (70% cocoa), chopped
  • 1 tablespoon vegetable oil (for a smoother, shinier finish)

For the Lemon Mousse:

  • 1 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 1/4 cup powdered sugar
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • Zest of 1 lemon
  • 2 teaspoons gelatin powder
  • 2 tablespoons water (for dissolving the gelatin)

For Garnish (Optional):

  • Lemon zest
  • Fresh mint leaves
  • Crumbled chocolate or chocolate shavings

 

Instructions

  • Prepare the Chocolate Shell:
    • Melt the dark chocolate and vegetable oil in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth and fully melted.
    • Once melted, pour the chocolate into silicone dome molds (or any dome-shaped molds you have). Tilt the molds gently to coat the sides evenly with chocolate. Use a spoon to pour out any excess chocolate, leaving a thick coating along the sides of the mold.
    • Place the molds in the freezer for 10-15 minutes to set the chocolate shell. Repeat the process if necessary for a thicker shell.
  • Make the Lemon Mousse:
    • In a small bowl, sprinkle the gelatin over the water and let it bloom for 5-10 minutes.
    • In a medium saucepan, heat the lemon juice and zest over low heat. Once warm, add the gelatin mixture and stir until completely dissolved. Remove from heat and let it cool slightly.
    • In a large bowl, whisk together the mascarpone cheese and powdered sugar until smooth. Gradually fold in the lemon juice and gelatin mixture.
    • In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon mixture, creating a light and fluffy mousse.
  • Assemble the Mousse Domes:
    • Once the chocolate shells are fully set, gently remove them from the molds.
    • Fill each chocolate dome with the lemon mousse mixture, smoothing the top with a spatula. You can leave a small amount of space at the top to ensure the mousse doesn’t overflow.
    • Freeze the domes for at least 2 hours or until the mousse is set.
  • Serve and Garnish:
    • Once the mousse domes are fully set, carefully place them on serving plates. Garnish with lemon zest, fresh mint leaves, and a sprinkle of chocolate shavings or crumbled chocolate for added texture and decoration.
    • Serve chilled and enjoy!

Notes

  • If you don’t have dome molds, you can use a muffin tin or silicone molds to create individual mousse portions.
  • For a lighter version, you can substitute mascarpone cheese with whipped cream cheese or Greek yogurt.
  • Be sure the chocolate shell is fully set before removing it from the mold to avoid breaking.

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