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.
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).
Combine praline paste, feuilletine, and melted chocolate.
Spread into small circles (same size as dome bases) on parchment. Chill until firm.
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!
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.
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.
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.
Wine: Tawny Port or demi-sec Champagne
Coffee: Salted caramel latte or espresso
Tea: Toasted oolong or rooibos caramel blend
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.
6 servings