Dreamy Raspberry White Chocolate Mousse Domes
Indulge in these elegant raspberry white chocolate mousse domes, featuring a delicate pistachio sponge base, a luscious raspberry filling, and a stunning mirror glaze. Perfect for special occasions or a luxurious treat!
Equipment
- Small dome molds (1.5-inch diameter)
- Large Baking Sheets
- Parchment Paper
- 2 3/4-inch (7cm) round cutter
- Semi-sphere molds (2.75-inch diameter)
- Saucepans
- Piping bag
- Wire Rack
- Baking Tray
Ingredients
Pistachio Sponge
- 14 Tablespoons unsalted butter softened
- 14 Tablespoons granulated sugar
- 4 large eggs
- 2 cups finely ground unsalted pistachios
- 1 cup all-purpose flour spooned and leveled
White Chocolate Mousse
- 3/4 cup milk
- 14 ounces white chocolate chopped
- 6 sheets silver-grade gelatin
- 2 cups heavy whipping cream
Raspberry Filling
- 1 1/2 Tablespoons water
- 1 1/2 Tablespoons cornstarch
- 3 cups fresh or frozen raspberries (do not thaw)
- 1/3 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
White Chocolate Mirror Glaze
- 5 sheets silver-grade gelatin (10g)
- 1/3 cup liquid glucose
- 3/4 cup granulated sugar
- 5 Tablespoons water (1/4 cup plus 1 Tablespoon)
- 1/3 cup sweetened condensed milk
- 5 ounces white chocolate chopped
- Red gel food coloring
Decorating
- 2 cups roasted unsalted hazelnuts finely chopped
- edible gold leaf small piece, optional
Instructions
1. Prepare the Raspberry Filling (Start Here!):
Whisk the cornstarch and water together until completely smooth. In a medium saucepan, combine this mixture with the raspberries, granulated sugar, and lemon juice. Heat over medium heat, stirring and gently mashing the raspberries as they soften. Bring to a boil and let it bubble for 5 minutes, stirring occasionally. Take it off the heat and stir in the vanilla extract.- Let the filling cool for about 15 minutes at room temperature. Pour it into small dome molds (about 1.5-inch diameter), cover, and freeze completely.
2. Bake the Pistachio Sponge:
Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper. In a bowl, cream together the softened butter and sugar until it's light and fluffy, which takes about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Gently fold in the ground pistachios and flour using a flexible spatula.- Divide the batter evenly between the two prepared baking sheets, spreading each half into a rectangle about 10"x11". Bake for approximately 12 minutes, or until set and lightly golden. Immediately after removing from the oven, use a 2 3/4-inch (7cm) round cutter to cut out sponge discs. Let them cool on the tray for 10 minutes, then transfer to a cooling rack. Once fully cooled, you can store or freeze them until ready to use.
3. Craft the White Chocolate Mousse Domes:
Soak the gelatin sheets in a bowl of cold water for 5 minutes until they're soft. In a saucepan, gently heat the milk and chopped white chocolate over low heat, stirring constantly until the chocolate is fully melted and smooth. Be careful not to burn the chocolate. Remove from heat.- Squeeze out all the excess water from the softened gelatin sheets and stir them into the warm chocolate mixture until dissolved. Set this mixture aside to cool down to about 100-102°F (39-43°C).
- While the chocolate cools, whip the heavy cream until it forms soft peaks. Once the chocolate mixture is at the right temperature, gently fold it into the whipped cream until combined.
- Transfer the mousse to a piping bag. Place your semi-sphere molds (about 2.75-inch diameter) on a baking tray for stability. Pipe mousse into the molds, leaving a little space. Pop a fully frozen raspberry dome into the center of each mousse dome. If needed, add a little more mousse on top to cover. Cover the molds and freeze until completely solid.
4. Prepare and Apply the Mirror Glaze:
Soak the gelatin sheets for the glaze in cold water for 5 minutes. In a small saucepan, combine the liquid glucose, granulated sugar, and water. Heat on low until the sugar dissolves, stirring occasionally. Increase the heat and bring to a boil, continuing to cook until it reaches 219°F (104°C).- Remove from heat, then stir in the condensed milk and a generous amount of red gel food coloring (make it a bit darker than you want the final glaze to be). Squeeze out the excess water from the gelatin sheets and stir them into the sugar mixture until smooth. Pour this warm mixture over the chopped white chocolate and let it sit for a few minutes, then stir until the chocolate is completely melted and smooth. If needed, return to very low heat briefly to melt any remaining chocolate. Let the glaze cool to a temperature between 80-88°F (28-31°C).
5. Glaze and Assemble the Domes:
When you're ready to glaze, place the frozen mousse domes on a wire rack set over a baking sheet lined with parchment paper (to catch drips). Gently warm the glaze to the recommended temperature (80-88°F).- Working quickly, pour the mirror glaze over each frozen dome, making sure it's completely covered. You can scrape and reuse any excess glaze from the parchment paper.
- Place a pistachio sponge round onto a serving plate or a small gold dessert base. Carefully lift a glazed dome off the rack with a fork or spatula and place it on top of a pistachio sponge base. Gently press the finely chopped hazelnuts around the bottom edge of each dome. If you like, add a small piece of edible gold leaf on top for a touch of elegance.
- Let the domes thaw at room temperature for about an hour before serving, or store them in an airtight container in the fridge for several days. Enjoy!
Notes
Feel free to customize with different fruit fillings or glazes. The process involves several steps but the result is a truly impressive dessert!
Nutrition Information (estimated per dome):
Calories: ~320
Total Carbs: ~35g
Net Carbs: ~33g
Fats: ~20g
Protein: ~4g
Calories: ~320
Total Carbs: ~35g
Net Carbs: ~33g
Fats: ~20g
Protein: ~4g
