Chocolate Mousse Dome



chocolate mousse dome


225g / 375ml Supreme cake flour (sifted)
125g / 125ml salted butter (chilled & cubed)
80g / 125ml Selati icing sugar (sifted)
3 egg yolks (room temperature)
15ml / 1 tablespoon iced water
Strawberry Gel:
250g fresh strawberries
2g / 1 teaspoon agar
lemon juice (to taste)
White Chocolate Ganache:
450g white chocolate (roughly chopped)
150g pouring cream (heated)
30ml / 2 tablespoons Grand Marnier
White Chocolate Mousse:
240g good quality white chocolate
30g salted butter
310ml milk
3 large egg yolks
36g Selati white sugar
15g cornfl our
4g / 2 teaspoons gelatine powder (softened in 45ml water)
250ml whipping cream
White Mirror Glaze:
5ml gelatine powder
90ml water
150g / 185ml Selati white sugar
100g / 120ml sweetened condensed milk
175g good quality white chocolate (fi nely chopped)
5ml / 1 teaspoon vanilla extract or essence
Red gel food colouring
Thinly sliced strawberries (to decorate)

Cooking Instructions

Pastry: Place the fl our, butter and icing sugar in the bowl of a food processor and process in short bursts until
it resembles fine breadcrumbs. While the motor is running, add the egg yolks. Add just enough iced water to
form a dough. Turn out onto a lightly floured surface and bring together to form a ball. Flatten into a disc,
wrap in cling flim and refrigerate for 1 hour. Pre-heat the oven to 180°C / 160 °C fan. Roll the pastry out
between 2 sheets of non-stick baking paper to 5mm thick. Line a 6 x 10cm loose-bottomed tart tin with the
pastry. Trim the pastry to leave some pastry roughly hanging over the sides (this will be trimmed neatly after
baking) and prick the base with a fork. Refrigerate for 30 minutes. Line the chilled pastry case with non-stick
baking paper, fi ll with dried beans and blind bake for 10 minutes. Remove the paper and the weights, and
bake for a further 10 minutes or until golden. Remove from the oven and trim the overhanging pastry with a
sharp knife. Set aside to cool.
Strawberry gel: Blitz strawberries in a food processor until smooth. Strain the purée through a fine-mesh
sieve into a medium saucepan. Sprinkle the agar over the strained purée. Place over low heat until the mixture
is warmed through. Once warm, give the mixture a quick stir and continue to heat for 3-5 minutes. Pour the
mixture into a non-stick cake tin and refrigerate to set, about 30 minutes. Once set, place the jelly in a food
processor. Add the lemon juice, to taste. Blitz until smooth and pour into a small piping bag.
Ganache: Pour the warmed cream over the white chocolate and leave to melt. Stir the chocolate now and then
until completely smooth and melted. Stir in the Grand Marnier and evenly divide between the pastry cases,
filling them almost to the top.
White chocolate mousse: Place the white chocolate and butter into a large bowl and place a fi ne mesh
sieve over the top, then set aside. Heat the milk in a saucepan over medium heat to just below a simmer. In
a separate bowl, whisk the egg yolks, sugar and cornflour together. Pour the hot milk into the egg mixture
gradually, whisking constantly. Return the liquid to the saucepan and continue to whisk over medium
heat until a thick, glossy custard forms. Remove from the heat and stir in the softened gelatine. Pour the
custard mixture into the fi ne sieve and strain over the white chocolate and butter. Whisk together until
melted completely. Cool to room temperature. Whip the cream until soft peak stage then fold into the cooled
chocolate mixture.
Divide the mousse between six 7cm silicone dome moulds, completely fi lling them. Use a palette knife to
scrape any excess mousse. Refrigerate until just set. Using a teaspoon, scoop out a small hole in the centre of
the mousse and fill it with the strawberry gel. Top with a thin layer of leftover mousse and place in the freezer.
Mirror glaze: Sprinkle gelatine powder over 30ml of water and allow to absorb. Combine the water, sugar and
condensed milk in a saucepan and bring to the boil. Remove from the heat and add the gelatine. Stir until
dissolved, then add the white chocolate, vanilla and red gel food colouring. Set over an ice bath and whisk
gently until the glaze thickens and reaches about 26°C, about (±1 minute). Decant the mirror glaze into a
Assemble: Pop the mousses out of the moulds and set on a wire cooling rack with a clean baking tray
underneath. Working quickly, pour the glaze generously over each of the domes and allow it to run off.
Carefully lift the mousses off the cooling rack and place on the ganache-filled tarts. Arrange the thinly sliced
strawberries around the edges of the dome. Allow the mousses to defrost for 30 minutes before serving.