Chocolate Dome Mousse with Ganache
A stunning chocolate dessert featuring silky mousse, a crisp cookie base, and a glossy ganache topping—sure to wow your guests!
Servings 6 servings
Calories 350kcal
Ingredients
Cookie Base
- 150 g Chocolate Cookies (Oreo or Digestive) Digestive cookies add a hint of caramel flavor.
- 60 g Unsalted Butter (melted) Salted butter works as well, skip added salt.
Dark Chocolate Mousse
- 200 g Dark Chocolate (chopped) Go for a high-quality bar (60-70% cocoa).
- 200 ml Heavy Cream (for melting)
- 300 ml Heavy Cream (for whipping)
- 2 tbsp Sugar Just a touch since the chocolate is sweet.
- 1 tsp Vanilla Extract Adds depth and warmth.
White Chocolate Mousse Layer
- 100 g White Chocolate Melted and cooled slightly.
- 100 ml Heavy Cream (softly whipped for the layer)
Ganache Topping
- 150 g Dark Chocolate (chopped) For ultra-glossy ganache.
- 150 ml Heavy Cream Heated until steaming.
For Decoration
- Dark Chocolate Shavings For a professional finish.
- Fresh Mint Optional, for decoration.
Instructions
Make the Cookie Base
- Crush your cookies, mix them with melted butter until they resemble damp sand, then press into the bottom of each silicone dome mold. Chill to set.
Prepare the Dark Chocolate Mousse
- Warm 200ml of heavy cream until just simmering, pour it over chopped dark chocolate and stir until smooth. Let cool to room temperature.
Whip Cream and Fold
- Whip 300ml heavy cream with sugar and vanilla until soft peaks form, then gently fold into the cooled chocolate mixture.
Make the White Chocolate Mousse Layer
- Melt white chocolate, let cool slightly, then fold in 100ml of softly whipped cream.
Assemble the Domes
- Fill each mold half with dark chocolate mousse, add a dollop of white chocolate mousse in the center, then cover with more dark chocolate mousse. Freeze for at least 4-6 hours.
Make the Ganache
- Heat 150ml cream until steaming, pour over chopped dark chocolate and stir until glossy. Let cool slightly.
Unmold & Decorate
- Pop your domes onto a serving plate, pour ganache over each dome, and sprinkle with chocolate shavings and fresh mint.
Notes
Let the domes sit at room temperature for 10–15 minutes before serving for best texture. Leftovers can be stored in the fridge for 3 days or frozen for a month.
