Chocolate Mousse Domes

Instructions

Prepare the Mousse: In a double boiler or microwave, melt the dark chocolate and butter together, stirring until smooth and glossy. Let the mixture cool to room temperature, stirring occasionally. While cooling, separate the eggs, placing whites in one clean, dry bowl and yolks in another. Once the chocolate has cooled but is still pourable, whisk in the egg yolks one at a time until fully incorporated. The mixture should be smooth and slightly thickened.

Whip the Cream: In a chilled bowl using an electric mixer, whip the heavy cream with the vanilla extract until stiff peaks form. This typically takes three to four minutes on medium-high speed. Be careful not to overwhip, or the cream will become grainy. Set aside in the refrigerator while you prepare the egg whites.

Create the Meringue: Using clean beaters, whip the egg whites with a pinch of salt on medium speed until foamy. Gradually add the sugar one tablespoon at a time while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form. The meringue should stand up straight when you lift the beaters and not look dry or clumpy.

Fold Together: Gently fold one-third of the whipped cream into the chocolate mixture to lighten it. Then carefully fold in the remaining whipped cream until no white streaks remain. Finally, fold in the beaten egg whites in two additions, using a gentle motion to preserve the airiness. The mousse should be light, fluffy, and uniform in color. Work quickly but gently to maintain volume.

Mold the Mousse: Spoon or pipe the mousse into silicone hemisphere molds, filling each cavity completely and smoothing the tops. You can use a piping bag for more control or simply spoon it in and use an offset spatula to level the surface. Tap the mold gently on the counter to remove air bubbles. Freeze the filled molds for at least four hours or overnight until completely solid. This freezing step is crucial for easy unmolding and shell coating.

Prepare the Chocolate Shell: When ready to coat, melt the chocolate for the shell with the coconut oil in a double boiler or microwave, stirring until completely smooth and fluid. The oil thins the chocolate, making it easier to coat and giving it a beautiful shine. Add corn syrup if using for extra gloss. Let the chocolate cool slightly until it reaches about 90°F (32°C). If it’s too hot, it will melt the mousse; if too cool, it will be too thick to coat smoothly.

Coat the Domes: Unmold the frozen mousse hemispheres onto a parchment-lined baking sheet. Working quickly, dip each frozen dome into the melted chocolate, using a fork to lift it out and allowing excess chocolate to drip off. Place back on the parchment paper immediately. The chocolate should set almost instantly on contact with the frozen mousse, creating a smooth, glossy shell. If needed, use a spoon to touch up any bare spots.

Final Touch: Once all domes are coated and the chocolate has set (just a minute or two), transfer them to the refrigerator. Let them thaw gradually in the refrigerator for two to three hours before serving. This slow thawing prevents condensation and maintains the glossy finish.

Tips for Success

Use high-quality chocolate for the best flavor and texture. Work in a cool environment when coating to help the chocolate set quickly. Silicone molds are essential for easy release.

Storage

Store in an airtight container in the refrigerator for up to three days. Bring to cool room temperature fifteen minutes before serving for the best texture.