These exquisite vanilla mousse domes combine the lightness of French-style mousse with the richness of dark chocolate coating, creating a dessert worthy of a high-end patisserie. I’ve perfected this recipe to achieve the perfect balance between the delicate vanilla mousse and the satisfying snap of chocolate coating.
- Prep Time: 1 hour
- Chilling Time: 6-8 hours
- Total Time: 7-9 hours
- Servings: 8-10 domes
Ingredients
For the Cookie Base:
- 120g (1 cup) graham cracker crumbs or digestive biscuits
- 60g (4 tablespoons) unsalted butter, melted
For the Vanilla Mousse:
- 480ml (2 cups) heavy cream (35-40% fat)
- 8g (4 sheets) gelatin or 2½ teaspoons powdered gelatin
- 180ml (¾ cup) whole milk
- 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
- 4 large egg yolks, room temperature
- 67g (⅓ cup) granulated sugar
- Pinch of fine sea salt
For the Chocolate Coating:
- 450g (16 oz) high-quality dark chocolate (55-60% cocoa), finely chopped
- 30ml (2 tablespoons) neutral vegetable oil or refined coconut oil
For Decoration:
- Fresh strawberries, washed and dried
- 50g chopped walnuts or hazelnuts
- 100g white chocolate for drizzling
Instructions
Step 1: Prepare the Cookie Base
- Lightly spray 8-10 silicon dome molds (2.5-3 inches diameter) with non-stick spray.
- Process graham crackers or digestive biscuits into fine crumbs.
- Mix crumbs thoroughly with melted butter until evenly moistened.
- Press a thin, even layer into each dome mold.
- Freeze while preparing the mousse.
Step 2: Prepare the Vanilla Mousse
- If using gelatin sheets:
- Submerge in cold water for 5-10 minutes until soft
- Squeeze out excess water before using
- If using powdered gelatin:
- Sprinkle over 3 tablespoons cold water
- Let stand for 5-10 minutes until bloomed
- For the custard base:
- Heat milk with vanilla bean (if using) until just simmering
- Remove vanilla bean and scrape seeds into milk
- Whisk egg yolks, sugar, and salt until pale and thick
- Slowly stream hot milk into egg mixture while constantly whisking
- Return mixture to pan and cook over medium-low heat
- Stir constantly until mixture reaches 175°F (80°C)
- Remove from heat and stir in softened gelatin until fully dissolved
- Strain through fine-mesh sieve
- Let cool to room temperature, stirring occasionally
- Complete the mousse:
- Whip heavy cream to soft peaks
- Gently fold cream into cooled custard in three additions
- Pour into prepared molds
- Freeze for minimum 6 hours or overnight
Step 3: Chocolate Coating
- Melt chocolate and oil in a double boiler until smooth
- Let cool to 90°F (32°C) – should be fluid but not hot
- Remove frozen domes from molds
- Place on wire rack over parchment paper
- Pour chocolate over each dome in one smooth motion
- Let set for 2-3 minutes
Step 4: Decoration
- Melt white chocolate in double boiler
- Transfer to piping bag
- Drizzle over set chocolate coating
- Top each dome with fresh strawberry
- Sprinkle with chopped nuts
- Refrigerate until serving
Storage Instructions
- Keep domes refrigerated until 10-15 minutes before serving
- Store in airtight container in refrigerator for up to 3 days
- Can be frozen for up to 1 month without decoration
Nutrition Information (per dome)
- Calories: 520
- Total Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 155mg
- Sodium: 85mg
- Total Carbohydrates: 42g
- Dietary Fiber: 3g
- Sugar: 35g
- Protein: 8g
Pro Tips
- Temperature control is crucial – ensure mousse is completely frozen before coating
- Use room temperature egg yolks for the smoothest custard
- When coating with chocolate, work quickly and in one fluid motion
- If chocolate coating becomes too thick, gently rewarm
- For perfect slices, dip knife in hot water and wipe dry between cuts
These vanilla mousse domes combine classic French pastry techniques with modern presentation for an elegant dessert that’s sure to impress. The contrast between the light, creamy mousse and the snappy chocolate coating creates a divine textural experience.
