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Close-up of three Triple Chocolate Mousse Domes, showing one sliced in half to reveal perfectly horizontal layers of dark, milk, and white mousse.

Triple Chocolate Mousse Domes with a High-Shine Mirror Glaze

Elegant Triple Chocolate Mousse Domes featuring layers of dark, milk, and white chocolate mousse on a cocoa sponge base, finished with a professional dark chocolate mirror glaze and gold leaf.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 domes
Course: Desserts
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients List
  • 2 large Eggs Room temperature
  • 1/4 cup (50g) Granulated Sugar
  • 2 tbsp (15g) Cocoa Powder Dutch-processed
  • 1.5 cups (255g) Chocolate Split into 85g each of White, Milk, and Dark
  • 1.5 cups (360ml) Heavy Cream Minimum 36% fat
  • 1.5 tsp Gelatin Powder Divided for the three layers
  • 1 cup (175g) Dark Chocolate Chips For the glaze
  • 1/2 cup (150g) Sweetened Condensed Milk
  • 1 fleck Edible Gold Leaf Per dome

Equipment

  • 1 Silicone Hemisphere Mold Standard 2.5-3 inch diameter
  • 1 Digital Thermometer Essential for mirror glaze temperature
  • 1 Immersion blender For a bubble-free glaze

Method
 

Preparation Steps
  1. Whisk eggs and sugar until tripled in volume. Fold in cocoa and flour. Bake at 350°F (175°C) for 8-10 mins. Cut into circles once cool.
  2. Build layers starting with White Chocolate Mousse in the bottom of the mold. Freeze 20 mins between layers of Milk and Dark chocolate mousse. Top with sponge and freeze 6 hours.
  3. Cool mirror glaze to 90°F (32°C). Unmold frozen domes and pour glaze over them in a single motion. Garnish with gold leaf.

Notes

Keep the immersion blender fully submerged to avoid air bubbles in the glaze.
Ensure the domes are fully frozen before glazing or they will melt.