Chocolate Dome Mousse with Ganache

Ingredients

For the base (cookie layer):

150 g chocolate cookies (Oreo or digestive)

60 g unsalted butter, melted

For the mousse layers:

200 g dark chocolate, chopped

200 ml heavy cream (for melting chocolate)

300 ml heavy cream (whipped, for mousse)

2 tbsp sugar

1 tsp vanilla extract

100 g white chocolate (for the inner mousse layer)

For the ganache topping:

150 g dark chocolate, chopped

150 ml heavy cream

Decoration:

Dark chocolate shavings

Fresh mint or herb sprig (optional)

Instructions

1. Prepare the base:

Crush cookies into fine crumbs, mix with melted butter.

Press mixture into the bottom of silicone dome molds (or small bowls) to form a thin crust. Chill in fridge.

2. Make the mousse:

Dark chocolate mousse:

Heat 200 ml cream until warm (not boiling), pour over chopped dark chocolate. Stir until smooth.

Let cool slightly, then fold in whipped cream (300 ml, whipped with sugar & vanilla) gently.

White chocolate mousse (center):

Melt white chocolate and let cool.

Whip 100 ml cream and fold into melted chocolate to create a light mousse.

3. Assemble domes:

Fill each mold halfway with dark chocolate mousse.

Spoon a dollop of white chocolate mousse in the center.

Cover with more dark chocolate mousse, smoothing the surface.

Freeze for 4–6 hours (or overnight) until firm.

4. Prepare ganache:

Heat cream until simmering, pour over chopped dark chocolate. Stir until glossy and smooth.

Let cool slightly to thicken.

5. Unmold and decorate:

Carefully unmold domes onto a serving plate.

Pour ganache over each dome, letting it drip naturally.

Sprinkle chocolate shavings and garnish with mint.

The result: a silky two-layer chocolate mousse dome with a cookie base, rich ganache topping, and elegant finish—perfect for special occasions.