This Caramelia Mousse Dome recipe features a rich caramelized milk chocolate mousse with a crunchy base and glossy glaze. Elegant and decadent, it's the perfect dessert for special occasions or upscale dinner parties.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 1 hrTotal Time 1 hrCaramelia Mousse
200 g Valrhona Caramelia or other caramelized milk chocolate
2 egg yolks
1 ½ tbsp sugar
3 g powdered gelatin
1 cup heavy cream (cold), whipped to soft peaks
¼ cup whole milk
Salted Caramel Insert (Optional)
75 g sugar
50 ml heavy cream (warm)
30 g butter
Pinch of sea salt
Crunchy Praline Base
100 g praline paste (hazelnut or almond)
60 g feuilletine (or crushed cornflakes)
50 g milk chocolate, melted
Mirror Glaze (Neutral or Chocolate)
75 ml water
150 g sugar
100 g sweetened condensed milk
100 g white or milk chocolate
3 g powdered gelatin
Optional: gold dust, cocoa nibs for finish
Make the Salted Caramel Insert
1
Caramelize sugar in a dry pan until amber.
Carefully stir in warm cream and butter. Add salt.
Pour into mini dome molds or silicone cubes. Freeze until solid (1–2 hours).
Make the Crunchy Base
2
Combine praline paste, feuilletine, and melted chocolate.
Spread into small circles (same size as dome bases) on parchment. Chill until firm.
Make the Mousse
3
Soften gelatin in cold water.
Heat milk until warm. In a separate bowl, whisk yolks and sugar, then temper with hot milk.
Return to saucepan and cook gently until it thickens (like crème anglaise, ~82°C).
Remove from heat, stir in gelatin until dissolved.
Pour over chopped Caramelia chocolate. Let sit, then blend until smooth.
Fold in whipped cream gently in 2 additions. Don’t deflate!
Assemble the Domes
4
Fill dome molds halfway with mousse.
Add frozen caramel insert (if using).
Top with more mousse to fill. Smooth surface.
Freeze domes overnight until completely solid.
Make the Mirror Glaze
5
Bloom gelatin in cold water.
Heat water, sugar, and condensed milk. Remove from heat, stir in chocolate and gelatin.
Blend with immersion blender, avoiding air bubbles. Strain.
Cool to ~32°C (90°F) before glazing.
Glaze & Finish
6
Unmold frozen domes and place on a wire rack.
Pour glaze evenly over domes.
Transfer to crunchy base. Decorate with gold leaf, cocoa nibs, or caramel shards.
Pairing Suggestions
7
Wine: Tawny Port or demi-sec Champagne
Coffee: Salted caramel latte or espresso
Tea: Toasted oolong or rooibos caramel blend
Tips & Notes
8
Molds matter: Use silicone for clean unmolding.
Timing: Plan for freezing overnight and glazing just before serving.
Flavor tweaks: Add coffee or hazelnut praline to the mousse for depth.
Storage: Glazed domes keep in the fridge for up to 2 days.
Ingredients Caramelia Mousse
200 g Valrhona Caramelia or other caramelized milk chocolate
2 egg yolks
1 ½ tbsp sugar
3 g powdered gelatin
1 cup heavy cream (cold), whipped to soft peaks
¼ cup whole milk
Salted Caramel Insert (Optional)
75 g sugar
50 ml heavy cream (warm)
30 g butter
Pinch of sea salt
Crunchy Praline Base
100 g praline paste (hazelnut or almond)
60 g feuilletine (or crushed cornflakes)
50 g milk chocolate, melted
Mirror Glaze (Neutral or Chocolate)
75 ml water
150 g sugar
100 g sweetened condensed milk
100 g white or milk chocolate
3 g powdered gelatin
Optional: gold dust, cocoa nibs for finish
Directions Make the Salted Caramel Insert
1
Caramelize sugar in a dry pan until amber.
Carefully stir in warm cream and butter. Add salt.
Pour into mini dome molds or silicone cubes. Freeze until solid (1–2 hours).
Make the Crunchy Base
2
Combine praline paste, feuilletine, and melted chocolate.
Spread into small circles (same size as dome bases) on parchment. Chill until firm.
Make the Mousse
3
Soften gelatin in cold water.
Heat milk until warm. In a separate bowl, whisk yolks and sugar, then temper with hot milk.
Return to saucepan and cook gently until it thickens (like crème anglaise, ~82°C).
Remove from heat, stir in gelatin until dissolved.
Pour over chopped Caramelia chocolate. Let sit, then blend until smooth.
Fold in whipped cream gently in 2 additions. Don’t deflate!
Assemble the Domes
4
Fill dome molds halfway with mousse.
Add frozen caramel insert (if using).
Top with more mousse to fill. Smooth surface.
Freeze domes overnight until completely solid.
Make the Mirror Glaze
5
Bloom gelatin in cold water.
Heat water, sugar, and condensed milk. Remove from heat, stir in chocolate and gelatin.
Blend with immersion blender, avoiding air bubbles. Strain.
Cool to ~32°C (90°F) before glazing.
Glaze & Finish
6
Unmold frozen domes and place on a wire rack.
Pour glaze evenly over domes.
Transfer to crunchy base. Decorate with gold leaf, cocoa nibs, or caramel shards.
Pairing Suggestions
7
Wine: Tawny Port or demi-sec Champagne
Coffee: Salted caramel latte or espresso
Tea: Toasted oolong or rooibos caramel blend
Tips & Notes
8
Molds matter: Use silicone for clean unmolding.
Timing: Plan for freezing overnight and glazing just before serving.
Flavor tweaks: Add coffee or hazelnut praline to the mousse for depth.
Storage: Glazed domes keep in the fridge for up to 2 days.
