Description
Silky chocolate lemon mousse dome blends French patisserie techniques with zesty citrus notes. Elegant dessert combines rich chocolate ganache and tangy lemon cream for a sophisticated palate experience you’ll savor with pure delight.
Ingredients
Scale
- 200 g (7 oz) dark chocolate (70% cocoa), finely chopped
- 1 cup (240 ml) heavy cream, chilled
- 2 large eggs
- 3 large egg yolks
- ½ cup (120 ml) fresh lemon juice
- ⅓ cup (70 g) granulated sugar
- ⅓ cup (70 g) granulated sugar
- ¼ cup (30 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- 1 tsp vanilla extract
- 1 tsp gelatin powder
- 2 tbsps cold water
- ¼ tsp baking powder
- 1/8 tsp salt
- Zest of 1 lemon
- Chocolate shavings (optional)
- Lemon zest (optional)
- Fresh mint leaves (optional)
Instructions
- Chocolate Preparation: Melt dark chocolate using a double boiler or microwave, stirring until achieving a smooth, glossy liquid consistency.
- Mold Coating: Generously brush silicone dome molds with melted chocolate, creating two thin layers. Refrigerate between coats to solidify the chocolate shell.
- Gelatin Activation: Sprinkle gelatin over cold water, allowing it to bloom for 5 minutes until fully hydrated.
- Lemon Custard Creation: Whisk lemon juice, zest, sugar, and egg yolks over a gentle water bath, continuously stirring until the mixture thickens to a custard-like texture.
- Gelatin Integration: Remove from heat, blend in bloomed gelatin until completely dissolved. Cool the lemon mixture to room temperature.
- Mousse Assembly: Whip heavy cream to stiff peaks, gently fold into the lemon base. Refrigerate to slightly firm the mousse.
- Chocolate Sponge Preparation: Preheat oven to 350F (175C). Sift flour, cocoa powder, baking powder, and salt together.
- Batter Development: Beat eggs and sugar until pale and voluminous. Carefully fold in dry ingredients and vanilla, maintaining the mixture’s lightness.
- Sponge Baking: Spread batter on a parchment-lined baking sheet. Bake for 8-10 minutes until set. Cool completely and cut rounds slightly smaller than dome molds.
- Dome Composition: Fill chocolate shells three-quarters full with lemon mousse. Position sponge rounds on top, pressing gently to create a level surface.
- Setting Process: Chill domes for 2 hours or freeze for 30-45 minutes to expedite setting.
- Final Presentation: Unmold domes onto serving plates. Garnish with chocolate shavings, lemon zest, or mint leaves. Serve thoroughly chilled to maintain optimal texture and flavor.
Notes
- Chocolate Tempering Technique: Ensure chocolate melts smoothly by using low, consistent heat and stirring constantly to prevent burning or seizing.
- Gelatin Activation Tip: Always sprinkle gelatin over cold water first and let it sit undisturbed to guarantee proper hydration and smooth dissolution.
- Egg Yolk Custard Warning: Maintain gentle heat and continuous whisking to prevent scrambling; the mixture should thicken without curdling.
- Cream Folding Strategy: Incorporate whipped cream gently using a bottom-to-top folding motion to preserve the mousse’s delicate airiness and prevent deflation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 150 mg