Description
Chocolate Caramel Mousse Dome Cakes are stunning individual desserts featuring a fudgy brownie base, rich caramel mousse, a hidden chocolate cream center, and a glossy dark chocolate mirror glaze. Elegant and indulgent, these domes are perfect for special occasions.
Ingredients
- 200 g dark chocolate, chopped
- 150 g unsalted butter
- 200 g granulated sugar
- 3 large eggs
- 100 g plain flour
- Pinch of salt
- 150 g dark chocolate, chopped (for filling)
- 50 ml heavy cream (for filling)
- 1 Tbsp unsalted butter (for filling)
- 30 ml nougat syrup or vanilla extract
- 150 g granulated sugar (for caramel)
- 80 g glucose syrup (or light corn syrup)
- 200 ml heavy cream (warmed)
- 50 ml milk (warmed)
- 30 g unsalted butter (for caramel)
- 300 ml heavy cream (cold, for whipping)
- 150 g dark chocolate, chopped (for glaze)
- 100 ml heavy cream (for glaze)
- 60 g glucose syrup (for glaze)
- 60 g sugar (for glaze)
- 6 g gelatin + water to soak
- Gold leaf or chocolate decorations (optional)
Instructions
- Preheat oven to 175°C (350°F). Melt 200 g dark chocolate and butter together until smooth. Stir in sugar, then whisk in eggs. Fold in flour and salt. Spread in a lined tray and bake for 13 minutes. Cool completely and cut circles to fit dome molds.
- For the filling, melt 150 g chocolate, 50 ml cream, and 1 tbsp butter. Stir in flavouring. Pour into small silicone molds and freeze until solid.
- To make caramel, heat 150 g sugar and 80 g glucose syrup until amber. Carefully whisk in warmed cream and milk. Stir in 30 g butter and cool completely.
- Whip 300 ml cold cream to soft peaks. Gently fold into cooled caramel to create mousse.
- Pipe mousse into dome molds about 85% full. Insert frozen filling into center. Top with brownie circle and level off. Freeze domes for at least 4 hours or overnight.
- For glaze, soak gelatin. Heat 100 ml cream, 60 g glucose, and 60 g sugar until simmering. Add 150 g chocolate and stir to melt. Stir in gelatin. Blend until smooth and cool to 31–32°C.
- Place frozen domes on a wire rack. Pour glaze over each dome. Let excess drip, then return domes to freezer briefly to set.
- Remove domes from freezer 20–30 minutes before serving. Decorate with gold leaf or chocolate garnish if desired.
Notes
- Freeze domes thoroughly to ensure clean unmolding and proper mousse setting.
- Blend glaze for smooth finish and pour at correct temperature (31–32°C) for shine.
- Prepare components ahead; glaze closer to serving time for best results.
- Use quality chocolate for the best flavor and texture.
- Swap in different fillings or glazes for creative variations.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frozen & Baked
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 dome
- Calories: 480
- Sugar: 35g
- Sodium: 90mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
