CookEat Recipe
Chocolate Mousse Dome
A frozen dome of chocolate mousse made with whipped cream and vanilla.
Method
Steps
Step 1
Grate the four ounces of unsweetened baking chocolate. Put it in a metal bowl or saucepan with the teaspoon of pure vanilla extract, four ounces of sugar and two gills of water. Heat while stirring continuously with a wooden spoon until the chocolate and sugar have completely dissolved. Remove from the heat and cool promptly, stirring over an external ice-water bath until no longer warm.
Step 2
Keep the half pint of pasteurized heavy whipping cream cold. Whip it in a chilled bowl to a stiff froth. Gradually fold all the whipped cream into the cooled chocolate mixture, mixing gently.
Step 3
Line a dome-shaped mould large enough to hold all the actual mousse with food-safe release paper. Put all the mousse in it and close tightly with a watertight lid. Pack the closed mould in an external tub of broken ice mixed with rock salt, keeping the salt and brine outside the mould.
Step 4
Freeze for about one and a half hours, renewing the surrounding ice and salt as needed, and continue until the centre is frozen firm enough for the dome to hold its shape. Wipe all brine from the outside before opening. Unmould onto a cold serving dish, remove all the lining paper and serve immediately. Keep any remaining mousse frozen.
Cooked it? Rate it.
Cooked 0 times