Chocolate Mousse Domes

 

I have been binge watching Baking Championship shows, which I find so completely inspiring! On one of the episodes, they made 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!

        Cookies Base:

        56 g almond meal

        125 g flour

        75 g butter, softened

        75 g brown sugar

        1/2 tsp vanilla

        1 tbsp milk

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: 

        90 g milk

        90 g heavy cream

        4 eggs yolks

        190 g semi-sweet chocolate pieces

        1 package gelatin (7 g)

        35 g water

        100 g sugar

        50 g egg whites, whipped to stiff peaks

        150 g cold heavy cream, whipped to stiff peaks

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 recipe here. 

To assemble:

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!