Today’s recipe is for a lovely raspberry mousse which stands on a Sablé Breton biscuit and then covered all over with some chocolate.
This is a quite a complicated recipe that takes some time to make. But it does result in a wonderful and delicious dessert. Of course the recipe for the mousse and the one for Sablé Breton can be done individually too, so really this is three recipes in one. The idea for these came from my great-niece Grace. When she and her family visited the UK they went for afternoon tea and one of the desserts served was a small dome that was filled with a luscious raspberry mousse on top of a biscuit. Grace mentioned that perhaps I could make some. Although I told her that it would be too complicated I thought that when I visited Canada in the summer I would make some for her birthday party, as a surprise.
As mentioned it takes a while to make these, but it is so worthwhile as they taste so good. Everyone at the party enjoyed them greatly, with Grace the first to try one. I didn’t get to try one but as my recipe for mousse made twice as much as I needed it was fine, I was able to enjoy some on that later. I also had some biscuits extra as well.
The video is a little variable in audio quality as one of my mics stopped working a couple of times, which meant that I had to resort to on camera mics, and increase the volume. But it works fine, so everything can be seen and heard.
Chocolate Raspberry Mousse Domes
Chocolate Raspberry Mousse Domes – Video
For the chocolate domes:
- 300g(10 1/2 oz) of chocolate chips(milk or dark is fine)
For the Sablé Breton biscuits: (makes more than needed but can be used for extra biscuits to be eaten later)
- 150g(1/2 cup + 2 1/2 tbsp) softened unsalted butter
- 45g (3/8 cup) ground almonds
- 125g(1 cup) cake/pastry flour(plain flour is ok too)
- 90g(2/3 cup) icing sugar
- 1 medium egg(large in USA)
- 1/4 tsp vanilla extract
- 1/4 tsp salt
For the Raspberry Mousse: (This makes more mousse than needed for 12 domes)
- 240ml(1 cup) Raspberry Puree(from 400g/14 oz frozen raspberries heated and strained to remove seeds
- 4 medium egg yolks(large in USA
- 1 whole medium egg(large in USA)
- 45ml(3 tbsp) lemon juice
- 135g(3/4cup less 1 tbsp) caster sugar
- 480ml(2 cups) whipping or double cream
- 7g(1/4 oz) gelatine powder
- 60ml (1/4 cup) water
- 150g chocolate chips
- You will need 12 silicone moulds with a capacity of about 1/3 cup(80ml) each, dome shaped, and chill them in the fridge.
- Melt the 300g of chocolate chips in a bain marie and allow to cool for a while, so that it will just about coat the back of a cold spoon.
- Using a teaspoon gently spread a layer of chocolate into each of the mould, trying to ensure that the bottom doesn’t get too thick from chocolate sliding down the sides.
- Place the moulds to one side(in the fridge is ok) for the chocolate to set firm.
- Cream the butter and sugar until pale and smooth.
- Add the egg yolk and vanilla extract and mix until combined
- Add the ground almonds and mix until combined.
- Add the salt to the flour and add into the butter mixture then mix until it just comes together.
- Place the dough onto some plastic wrap and roll into a sausage shape about 25cm/12 inches long.
- Refrigerate for at least 2 hours.
- Preheat the oven to 160C/325F.
- Remove the dough from the refrigerator and unwrap.
- Straighten the ends if necessary and cut into 12 thin slices about 1/4 inch thick. (The remainder can be used to make thicker biscuits for eating separately).
- Place each slice into the base of a mould or tin(I used a 12 hole tin with straight sides but a muffin tin is fine.
- Gently press the dough to spread to almost cover the base.
- Bake in the oven for 20 minutes, until golden brown especially around the edges. For thicker biscuits cook for up to 30 minutes.
- Cool for a couple of minutes in the tin and then turn out onto a wire rack to cool completely. Set aside until needed.
- Place the gelatine powder into the water and stir, then set aside for it to absorb the liquid.
- Place the egg yolks and whole egg into a large bowl. (use a metal bowl if possible i as it conducts the heat best).
- Add the sugar and lemon juice and whisk over a bain marie(double boiler) of simmering water. Whisk constantly until the eggs are pale and thickened and the temperature reaches 80C/175F.
- Take the eggs off the heat and pour in the gelatine and whisk until combined and melted.
- Add the raspberry puree and whisk to combine.
- Set aside to cool down.
- Whip the cream to soft peaks.
- Gently fold the cream, in two additions, into the raspberry mixture until it is all combined.
- Gently pour the mixture into the chocolate moulds, filling to about 1/2 inch below the surface level. Refrigerate the leftover mousse to serve as a dessert later.
- Carefully press a Sablé Breton onto the top of each mould of mousse, so that it is below the surface level of the mould, it should leave a gap around the biscuit to take more chocolate later.
- Place in the fridge and leave until the mousse has set firm and the biscuit is set into it.
- Melt 150g of chocolate chips, together with any left from before, in a bain marie.
- Allow to cool a little then spoon chocolate all over the biscuit and down the sides to meet the chocolate sides.
- Place in the fridge to set completely(you could place in the freezer if you wish) .
- Carefully turn the domes out of the silcone moulds and decorate however you wish before serving.