Chocolate Raspberry Dome

In this instructable I will show you how to make this delicious dome dessert. It is a very elegant looking dessert which uses the iconic pair of chocolate and raspberries. This dessert is just about as indulgent as desserts can get.

Raspberry Jelly

• 120g frozen raspberries
• 3 sheets gelatine
• 1tbs sugar
• 1 cup cold water

Chocolate Mousse

• 300ml heavy cream
• 200g chocolate
• 50g butter

Raspberry Sauce

• 1/4 cup Raspberry juice(from the frozen raspberries)
• 1tsp corn starch(cornflour)
• 1tsp water

Chocolate Ganache

• 100g chocolate
• 50ml heavy cream

Note: Plus extra chocolate for the decoration and oil spray

Equipment

• Whisk
• Spatula
• Small pot
• Microwave safe bowl
• Baking paper
• Hemisphere mold
• Small bowl
• Container
• Squeeze bottle
• Wire rack

1. Blend the frozen raspberries in a blender, this is the raspberry puree
2. Put the gelatine in a small bowl with the water and let it soften for 5-7 minutes
3. Put 1/3 of the raspberry puree in a small pot and warm up with the sugar, add the gelatine slowly to dissolved mix in the remaining puree
4. Cover a small tin/container with cling wrap, place the mix inside, freeze for 1 hour (until set)

1. Put the chocolate and the butter in a small microwave safe jug/bowl
2. Microwave for 30 seconds at a time mixing between intervals
3. When melted leave to cool for 10-15 minutes (or until warm to touch)
4. Beat the heavy cream in a separate bowl when the chocolate mix has cooled fold in 1/3 of the cream
5. Slowly fold the chocolate mix into the rest of the cream

1. Get the jelly out of the freezer and cut out using a small circular cookie cutter
2. Grease a the mold and then fill 3/4 of the way with the chocolate mousse
3. Gently push the jelly circle slightly and cover with chocolate mousse until level to the mold edge (make sure that the jelly is not visible)
4. Tap/shake on the bench a few times to get the mousse to settle
5. Using a bench scraper (or the edge of a knife) scrape the excess mousse off to create a smooth level top
6. Place in freezer until hardened (2-3 hours)

Raspberry Sauce

1. Place the raspberry juice in a small pot on medium-low heat
2. Mix the corn starch and water and mix into the juice heat until slightly thickened
3. Leave aside to cool until needed

Ganache

1. In a microwave safe bowl heat up the chocolate and cream in 30second intervals until melted
2. Leave aside to cool

Chocolate decoration

1. Melt 50g of chocolate and put into a small ziplock bag cut of a small tip and scribble a few designs onto a sheet of baking paper. Leave to set

Biscuit crumb

1. Crush 1 biscuit per dome you are making

1. Once the mousse has set take it out of the freezer, take one dome out at a time and place on a wire rack with a sheet of baking paper underneath
2. Coat the dome with ganache and tap down slightly to evenly spread (use a spoon if needed)
3. Place the coated dome on a plate surround the dome with the crushed biscuits
4. Place the raspberry sauce in a squeeze bottle and squeeze little dots out
5. To finish it off push the chocolate decorations into the top