A stunning individual-dome dessert featuring a fudgy brownie base, rich caramel mousse, a hidden cream centre and topped with a glossy chocolate mirror glaze — elegant, indulgent and perfect for special occasions.

Why You’ll Love This Recipe

The contrast of textures: a chewy dense brownie, smooth caramel mousse, creamy filling and crisp glaze all in one dessert.
The flavour combo of deep chocolate and buttery caramel is irresistible.
Visually impressive — those dome shapes and layers make it look professionally made.
You can make major portions ahead (freeze the domes) and glaze just before serving for minimal last-minute fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownie base:

200 g dark chocolate, chopped
150 g unsalted butter
200 g granulated sugar
3 large eggs
100 g plain flour
Pinch of salt

For the cream filling:

150 g dark chocolate, chopped
50 ml heavy cream
1 Tbsp unsalted butter
30 ml flavouring such as nougat syrup or vanilla extract

For the caramel mousse:

150 g granulated sugar
80 g glucose syrup (or light corn syrup)
200 ml heavy cream
50 ml milk
30 g unsalted butter
300 ml heavy cream (cold, for whipping)

For the chocolate mirror glaze:

150 g dark chocolate, chopped
100 ml heavy cream
60 g glucose syrup
60 g sugar
6 g gelatin (or equivalent leaf) plus water to soak
Gold leaf or chocolate decoration (optional)

Directions

Preheat oven to 175 °C (350 °F). Melt the 200 g dark chocolate and butter until smooth. Add sugar, then whisk in the eggs. Fold in flour and salt. Spread in a lined tray and bake about 13 minutes. Cool completely, then cut circles to fit your moulds.
For the filling, melt chocolate, cream and butter together until smooth. Stir in your chosen flavouring. Pour into small silicone moulds and freeze until solid.
For the caramel, heat sugar and glucose until amber. Warm the cream and milk separately, then carefully whisk into the caramel. Add butter and cool completely.
Whip the 300 ml cold cream to soft peaks, then fold gently into the cooled caramel to form mousse.
Pipe mousse into each dome mould about 85% full. Insert frozen filling in the centre. Place a brownie circle on top, adding a little extra mousse if needed. Level and freeze several hours or overnight.
To make glaze, soak gelatin. Heat cream, glucose and sugar to a simmer. Add chocolate and stir until melted. Add gelatin, blend until smooth and cool to 31–32 °C.
Place frozen domes on a rack and pour glaze evenly over them. Let excess drip away. Return domes to the freezer briefly to set.
Remove domes from the freezer 20–30 minutes before serving.

Servings and timing

Makes 8–10 individual domes (depending on mould size).
Active preparation: about 1 hour.
Freezing/chilling time: about 4 hours (preferably overnight).
Glazing and finishing: about 30 minutes.

Variations

Use milk chocolate instead of dark for a milder filling.
Add a fruit compote centre such as raspberry or apple-caramel for added contrast.
Replace dark chocolate glaze with a white glaze tinted with natural colouring.
Swap the brownie for a biscuit crumb base for a lighter texture.
Make one large dome instead of several small ones.

Storage/Reheating

Keep domes frozen until needed. Let stand 20–30 minutes before serving.
Leftovers can be wrapped and frozen up to 1 month.
Do not heat in microwave or oven as the mousse will collapse.

FAQs

1. Can I use a different mould size or shape?

Yes, any silicone mould works. Adjust the amount of mousse and freezing time accordingly.

2. Is the mirror glaze necessary?

Not required, but it gives the dessert its signature shine. You may use ganache instead for a simpler finish.

3. Do the domes need to be frozen?

Yes. Freezing helps them unmould cleanly and ensures the mousse sets properly.

4. Can I make this gluten-free?

Use gluten-free flour in the brownie or choose a gluten-free cookie crumb base.

5. How far in advance can I prepare the domes?

You can prepare and freeze them (un-glazed) for several days. Glaze within 24–48 hours of serving.

6. Can I prepare the glaze early?

Yes, but warm it gently if it becomes too thick. It must be at the correct temperature for pouring.

7. What mould size works best?

Dome moulds around 6 cm diameter provide ideal individual servings.

8. Why didn’t my mousse set correctly?

It may have been mixed with caramel that was still too warm, or not frozen long enough.

9. How do I get a very shiny glaze?

Blend the glaze for smoothness, use quality chocolate, and pour it at 31–32 °C over fully frozen domes.

10. Can I omit the liqueur or flavourings in the filling?

Yes, simply replace with vanilla or another extract to suit your taste.

Conclusion

This Chocolate Caramel Mousse Dome Cake is an impressive multi-layered dessert that combines rich chocolate, silky caramel mousse and a glossy finish. Despite its elegant look, each component is simple to prepare, and making the domes ahead of time makes entertaining stress-free. The result is a standout treat perfect for celebrations or whenever you want to serve a dessert that truly dazzles.