Velvety Chocolate Mousse Domes with Fresh

Ingredients:

For the Chocolate Mousse:

1 1/2 cups dark chocolate chips (70% cocoa)

1 1/4 cups heavy whipping cream, divided

3 tablespoons granulated sugar

1 teaspoon vanilla extract

1 teaspoon unflavored gelatin

2 tablespoons cold water

For the Raspberry Center:

1 cup fresh raspberries

2 tablespoons granulated sugar

1 teaspoon lemon juice

For the Base (Optional Chocolate Cookie Crust):

1 cup chocolate cookie crumbs

3 tablespoons unsalted butter, melted

For Garnish:

Fresh raspberries

Chocolate shavings

Light dusting of cocoa powder

Directions:

Prepare the raspberry center by combining raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until berries break down, about 5 minutes. Strain to remove seeds and cool completely. Spoon into small silicone half-sphere molds and freeze until solid.

If using the cookie base, mix chocolate cookie crumbs with melted butter. Press into small round discs and chill until firm.

Bloom gelatin in cold water for 5 minutes.

Heat 1/2 cup heavy cream until steaming (not boiling) and pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Add bloomed gelatin and mix until dissolved. Cool to room temperature.

Whip remaining heavy cream with sugar and vanilla to soft peaks. Gently fold into cooled chocolate mixture until light and airy.

Spoon mousse halfway into silicone dome molds. Insert frozen raspberry centers, then cover with more mousse. Level the tops and freeze for at least 4 hours or until completely firm.

Unmold domes carefully. Place on chilled cookie bases if using.

Garnish with fresh raspberries, chocolate shavings, or a light dusting of cocoa powder before serving.

Prep Time: 40 minutes | Cooking Time: 10 minutes | Total Time: 5 hours

Kcal: 420 kcal | Servings: 8 servings