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Close-up shot of Triple Chocolate Mousse Domes showing the high-shine reflective quality of the glaze.

Triple Chocolate Mousse Domes: The Ultimate Mirror Glazed Dessert

Master the art of professional pastry with these Triple Chocolate Mousse Domes. Featuring three layers of decadent chocolate, a snappy shortbread base, and a stunningly reflective dark chocolate mirror glaze finish.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 6 domes
Course: Dessert
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1 cup All-purpose flour 125g
  • 1/4 cup Dutch-processed cocoa powder 25g
  • 1/2 cup Unsalted butter 115g, cold and cubed
  • 10.5 oz Mixed Chocolate 300g total - White, Milk, and Dark
  • 1.5 cups Heavy cream 360ml, divided
  • 1 cup Dark chocolate 175g for glaze

Equipment

  • 1 Silicone Dome Molds Standard 2.5-3 inch diameter
  • 1 Immersion blender Crucial for a bubble-free mirror glaze

Method
 

Preparation
  1. Combine flour, cocoa, sugar, salt, and butter in a food processor. Roll, cut into circles, and bake at 350°F (175°C) for 12 minutes.
  2. Prepare white, milk, and dark mousses separately with bloomed gelatin and whipped cream. Layer into silicone molds and freeze until solid.
  3. Prepare mirror glaze using condensed milk, chocolate, and gelatin. Pour at 90°F over frozen domes. Top with white chocolate curls and gold leaf.

Notes

Ensure domes are rock-frozen before glazing.
Use a thermometer to check the mirror glaze temperature before pouring.