Frozen French Chocolate Dome
This elegant French dessert combines rich chocolate mousse, crisp interior textures, and a glossy mirror glaze for a stunning presentation. Perfect for special occasions or to impress guests with patisserie-level skills.
Equipment
- Silicone dome molds
- Stand mixer or hand mixer
- Double boiler
- Rubber spatula
- Instant-read thermometer
- Fine-mesh strainer
- Wire rack
Ingredients
Chocolate Mousse
- 200 g dark chocolate 70% cocoa or higher
- 300 ml heavy whipping cream chilled
- 3 egg yolks room temperature
- 50 g granulated sugar
- 2 tsp gelatin powder bloomed in water
Mirror Glaze
- 150 g white chocolate finely chopped
- 150 g sugar
- 150 ml water
- 100 ml sweetened condensed milk
- 2 tsp gelatin powder bloomed
- gel food coloring optional, for color effect
Instructions
- Melt dark chocolate gently over a double boiler. Set aside.
- Whip cream to soft peaks and refrigerate.
- Whisk egg yolks with sugar until pale. Slowly add to melted chocolate and mix.
- Fold in whipped cream and bloomed gelatin. Combine gently until smooth mousse forms.
- Pipe mousse into silicone dome molds. Tap to remove air bubbles and freeze for 4–6 hours.
- To make mirror glaze, heat water, sugar, and condensed milk until hot. Add gelatin, then pour over white chocolate.
- Let stand, then blend and strain glaze. Cool to 90–95°F (32–35°C).
- Unmold frozen domes, place on wire rack, and pour glaze evenly over each dome.
- Decorate with edible gold, berries, or chocolate shards as desired. Store chilled until serving.
Notes
Customize the mousse with raspberry or coffee extract for added depth. Mirror glaze color can be adjusted for seasonal themes. Serve slightly chilled for best texture.