Raspberry Sorbet and Frozen Chocolate Mousse Domes
Yield: 6 mousse domes
  • 6 tablespoons raspberry sorbet
  • ¼ cup ruby chocolate wafers, or 1½ ounces of ruby chocolate broken into pieces
  • 1 teaspoon coconut oil or vegetable oil
  • 1½ cups heavy cream, divided
  • 1 cup semisweet chocolate chips (I recommend Ghiradelli, Guittard or Trader Joe’s)
  • ⅔ cup chopped toasted hazelnuts (see note)
  • ⅔ cup granulated sugar
  • ½ cup water
  1. Let the raspberry sorbet soften slightly then spoon into 6 cavities of the smaller mold (each cavity should hold about 1 tablespoon). Press into the mold then smooth with an offset spatula or the straight back of a knife. Cover with plastic wrap and place in the freezer until firm, at least 2½ hours. Tip: placing the silicone molds on small baking sheets makes it easier to move.
  2. Place the ruby chocolate and coconut oil (or vegetable oil) in a microwave safe bowl. Microwave for 30 seconds, stir, then continue to microwave in 15 second increments, stirring after each increment, until melted. Spoon a bit into one of the cavities of the larger mold. Use your finger to spread the chocolate and completely coat the inside of the demi sphere. It should be thick enough that you can’t see the silicone through, but not too thick. Repeat for 5 more cavities. Place in the fridge to firm up for at least 15 minutes.
  3. Heat ½ cup of the heavy cream in a large microwave safe mixing bowl for 45 seconds to 1 minute. Add the chocolate chips then stir. Let sit for 5 minutes. Whisk the mixture together until smooth then let cool. While the chocolate mixture is cooling, whip the remaining 1 cup of the cream. Using a mixture, whip the cold cream on medium speed, slowly increasing to medium high. Continue to whip until stiff peaks form, which means when you lift up the beater the peaks of the cream stay exactly in place. Tip: whip in a metal bowl and place both the bowl and the whisk in the freezer 5-10 minutes before whipping the cream. Gently fold the whipped cream into the chocolate mixture in 3 additions. It’s okay if there’s still some streaks. If you’re ready to assemble the mousse domes move to the next step, otherwise cover and place in the fridge until ready to use.
  4. Spoon the chocolate mousse into the ruby chocolate coated mold. Fill all the way to the top, leaving a bit of space in the center for the raspberry sorbet. One at a time, gently pop the raspberry sorbet out of the silicone mold and press into the center of the chocolate mousse, flat side facing up. It’s okay if the sorbet doesn’t pop out in a perfect demi sphere. Smooth the top with an offset spatula or the straight back of a knife. Place in the freezer until firm; I usually leave in overnight.
  5. To make the hazelnut crunch candy, place the chopped hazelnuts on a parchment lined baking sheet close together. Add the sugar and water to a small saucepan and heat over medium-high heat, stirring until the sugar dissolves. Once the sugar dissolves, stop stirring. Let come to a boil then cook until it reaches a light brown color, about 6-8 minutes. Remove from the heat and wait until it stops bubbling then pour over the chopped hazelnuts. Place in the fridge for 30 minutes then break the candy in pieces. Store at room temperature in an airtight container until ready to serve. When ready to serve the mousse domes, carefully pop them out of the silicone mold. Alternatively, you could pop them out of the molds ahead of time and just keep them in the freezer on a lined baking sheet covered in plastic wrap until ready to serve.
To toast the chopped hazelnuts, bake them in a 350 degree F oven for 3-4 minutes.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2020/02/09/raspberry-sorbet-and-frozen-chocolate-mousse-domes/