Chocolate Lemon Mousse Dome

  

Ingredients:

For the Chocolate Cake Base:

• ½ cup all-purpose flour, sifted  
• ¼ cup cocoa powder, rich and dark  
• ¼ teaspoon baking soda, for lift  
• ¼ teaspoon salt, to enhance flavor  
•  ½ cup granulated sugar, for sweetness
•  ¼ cup unsalted butter, melted  
• 1 large egg, at room temperature  
• ¼ cup milk, for moisture  
• ¼ teaspoon vanilla extract, for warmth

For the Lemon Mousse:

• ½ cup lemon juice, freshly squeezed for tartness  
• Zest of 1 lemon, aromatic and bright  
• ¼ cup granulated sugar, to balance the tartness  
• 1 tablespoon unflavored gelatin, for stability  
• ¼ cup water, to bloom the gelatin  
• 1 cup heavy whipping cream, whipped to stiff peaks

For the Chocolate Glaze:

• ½ cup heavy cream, for smoothness  
• ½ cup dark chocolate, finely chopped  
• 1 tablespoon unsalted butter, for shine

For Garnish:

• Lemon twists, for a pop of color  
• Sea salt flakes, to enhance the chocolate flavor

Instructions:

1. Prepare the Chocolate Cake Base:
    Preheat your oven to 350°F (175°C). Grease and line a muffin tin or dome-shaped molds with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk together sugar, melted butter, egg, milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Spoon the batter into the prepared molds, filling them about halfway.
Bake for 12–15 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely before removing them from the molds.
2. Prepare the Lemon Mousse:
    In a small saucepan, heat lemon juice and sugar over medium heat until the sugar dissolves completely.
In a separate small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes.
Once the gelatin has bloomed, add it to the warm lemon mixture and stir until fully dissolved.
Remove from heat and let the mixture cool slightly.
In a large bowl, whip heavy whipping cream to stiff peaks.
Gently fold the whipped cream into the lemon-gelatin mixture until well combined.
Refrigerate the mousse for about 30 minutes to firm up slightly.
3. Assemble the Chocolate Lemon Mousse Domes:
    Once the chocolate cake bases are completely cool, carefully cut out the centers of each cake to create a small well for the mousse (you can use a spoon or a melon baller).
Spoon the lemon mousse into each cake well, filling them just above the rim.
Smooth the top with a spatula and place the filled cakes in the refrigerator to set for at least 2 hours.
4. Prepare the Chocolate Glaze:
    In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and add the chopped dark chocolate. Stir until smooth and shiny.
Stir in the butter for extra gloss and smoothness.
5. Finish the Domes:
    Once the mousse has set, carefully pour the chocolate glaze over the top of each dome, allowing it to drip down the sides.
Return the domes to the refrigerator to set the glaze for about 30 minutes.
6. Garnish and Serve:
    Garnish each dome with a twist of lemon for a vibrant pop of color.
Sprinkle lightly with sea salt flakes to bring out the rich chocolate flavor.
Serve chilled and enjoy this elegant and indulgent dessert!