Print

Glossy Pomegranate Mousse Dome: A Stunning Dessert Recipe

Glossy Pomegranate Mousse Dome: A Stunning Dessert Recipe
Print Recipe

★★★★★

5.1 from 25 reviews

This Glossy Pomegranate Mousse Dome is an elegant and stunning dessert featuring a silky pomegranate mousse encased in a delicate chocolate shell, topped with a shiny pomegranate glaze. Perfect for special occasions, this recipe combines tart pomegranate flavors with rich chocolate and creamy textures for a visually striking and delicious treat.

Ingredients

Scale

Pomegranate Mousse

  • 250ml freshly squeezed pomegranate juice
  • 100g granulated sugar
  • 10g gelatin powder or 4 sheets of gelatin
  • 50ml cold water (for blooming gelatin)
  • 300ml heavy cream
  • 1 teaspoon vanilla extract

Chocolate Shell

  • 200g dark chocolate (at least 70% cocoa)
  • 50g cocoa butter (optional, for a smoother finish)

Glaze

  • Gelatin (quantity not specified, estimated 5g gelatin powder)
  • Cold water (for blooming gelatin)
  • Water (estimated 50ml)
  • Granulated sugar (estimated 50g)
  • Cocoa powder (estimated 10g)
  • Pomegranate juice (estimated 50ml)

Garnish

  • Pomegranate seeds
  • Mint leaves

Instructions

  1. Bloom the Gelatin: Sprinkle the gelatin over cold water in a small bowl and let it sit for 5 minutes until it absorbs the water and becomes gelatinous.
  2. Heat Pomegranate Juice: In a saucepan over medium heat, warm the pomegranate juice and granulated sugar until the sugar dissolves, being careful not to bring the mixture to a boil.
  3. Add Gelatin: Remove from heat and stir in the bloomed gelatin until fully dissolved, then allow the mixture to cool slightly.
  4. Whip the Cream: In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form, creating light airy cream.
  5. Combine Mousse: Gently fold the cooled pomegranate mixture into the whipped cream, taking care not to deflate the air incorporated in the cream for a smooth mousse.
  6. Prepare Molds: Use dome-shaped silicone or hemisphere molds and fill each about 3/4 full with the pomegranate mousse mixture.
  7. Chill the Mousse: Place the molds in the refrigerator to set for at least 4 hours or preferably overnight to allow the mousse to firm up.
  8. Melt Chocolate and Cocoa Butter: Use a microwave or double boiler to melt the dark chocolate and cocoa butter, stirring until you achieve a smooth mixture.
  9. Coat Molds: Using a pastry brush, coat the inside of each mold with the melted chocolate evenly. Chill for 15 minutes and apply a second layer for sturdiness. Once set, carefully unmold the chocolates.
  10. Prepare Glaze Gelatin: Bloom the gelatin for the glaze in cold water as previously done.
  11. Cook Glaze: In a saucepan, combine water, sugar, cocoa powder, and pomegranate juice, bringing it to a boil. Reduce to a simmer for 2-3 minutes, then remove from heat and add bloomed gelatin. Stir until dissolved and cool slightly.
  12. Fill Chocolate Shells: Carefully fill each chocolate shell with the set pomegranate mousse, leaving a little space at the top to pour the glaze.
  13. Chill before Glazing: Refrigerate the filled shells for about 30 minutes to firm up the mousse slightly.
  14. Glaze the Domes: Pour the prepared pomegranate glaze over each mousse dome, allowing it to flow down the sides evenly.
  15. Set Glaze: Return the glazed domes to the refrigerator for another 30 minutes to let the glaze set fully.
  16. Serve: Carefully transfer the finished mousse domes to serving plates and garnish with fresh pomegranate seeds and mint leaves for color and freshness. Serve chilled and enjoy the harmonious blend of tartness and chocolate richness.

Notes

  • Use freshly squeezed pomegranate juice for the best flavor and vibrant color.
  • If gelatin sheets are used instead of powder, soak them in cold water until soft, then squeeze out the water before adding to warm liquid.
  • The optional cocoa butter in the chocolate shell helps achieve a smoother, shinier finish but can be omitted if unavailable.
  • For a dairy-free version, substitute heavy cream with coconut cream and ensure the gelatin is replaced with a vegan alternative like agar-agar.
  • Allow adequate chilling times for mousse and glaze to ensure proper setting and clean presentation.
  • Handle the chocolate shells gently to prevent cracking as they are delicate once unmolded.

Nutrition

Keywords: pomegranate mousse, chocolate shell dessert, glossy mousse dome, elegant dessert, pomegranate glaze, mousse recipe

Find it online: https://foodbylina.com/glossy-pomegranate-mousse-dome-a-stunning-dessert-recipe/