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Name: Chocolate Dome
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 62 g Bitter chocolate; 10 g Gelatine; Chocolate sponge to line the; 62 g Butter; 7 g Sugar substitute powder; 75 ml Cold water; 4 Eggs; 265 ml Cream; lightly whipped; 25 g Cocoa powder

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INGREDIENTS

62 g Bitter chocolate
10 g Gelatine
Chocolate sponge to line the
62 g Butter
7 g Sugar substitute powder
75 ml Cold water
4 Eggs
265 ml Cream; lightly whipped
25 g Cocoa powder

Servings

INSTRUCTIONS

MMMMM-----------------------FOR THE GLAZE---------------------------- 20 g Gelatine 40 ml Water 100 g Cocoa powder 45 g Sugar substitute powder 300 ml Water 300 ml Single cream CHOP the bitter chocolate and melt both chocolate and the butter together in a heavy bottomed pan. Mix well and keep aside to cool. Soak the gelatine in 60 ml water. Whip the eggs till they are light and stiff. Meanwhile put the sugar substitute powder and 15 ml water in a pan and keep stirring over low heat till the sugar dissolves and you obtain a thick syrup. Slowly pour this syrup in a string over the eggs and continue to whip. Melt the gelatine and gradually pour over the eggs. Keep whipping Then lightly fold in cocoa powder, followed by melted chocolate and butter mixture. Finally fold in the whipped cream. Fill the mousse in dome shaped chilled moulds, leaving half cm on top. Cut the chocolate sponge into rounds with a spare mould and place on top of the mousse. Chill in the deep freezer. Glaze and serve chilled. To finish: Demould the mousse onto a wire rack. Pour the warm glaze on top to coat it evenly. Remove onto a cold plate and decorate as required. You can use tempered chocolate and make it into a thin sheet, break into pieces and put on all sides of the mousse. NOTES : Chocolate mousse with hot chocolate sauce

NOTES

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Chocolate Dome

62 g Bitter chocolate
10 g Gelatine
 Chocolate sponge to line the
62 g Butter
7 g Sugar substitute powder
75 ml Cold water
4 Eggs
265 ml Cream; lightly whipped
25 g Cocoa powder

MMMMM-----------------------FOR THE GLAZE----------------------------     20 g  Gelatine     40 ml Water    100 g  Cocoa powder     45 g  Sugar substitute powder    300 ml Water    300 ml Single cream   CHOP the bitter chocolate and melt both chocolate and the butter  together in a heavy bottomed pan. Mix well and keep aside to cool.  Soak the gelatine in 60 ml water. Whip the eggs till they are light  and stiff. Meanwhile put the sugar substitute powder and 15 ml water  in a pan and keep stirring over low heat till the sugar dissolves and  you obtain a thick syrup. Slowly pour this syrup in a string over the  eggs and continue to whip. Melt the gelatine and gradually pour over  the eggs. Keep whipping Then lightly fold in cocoa powder, followed  by melted chocolate and butter mixture. Finally fold in the whipped  cream.    Fill the mousse in dome shaped chilled moulds, leaving half cm on  top. Cut the chocolate sponge into rounds with a spare mould and  place on top of the mousse. Chill in the deep freezer. Glaze and  serve chilled.    To finish: Demould the mousse onto a wire rack. Pour the warm glaze  on top to coat it evenly. Remove onto a cold plate and decorate as  required. You can use tempered chocolate and make it into a thin  sheet, break into pieces and put on all sides of the mousse.        NOTES : Chocolate mousse with hot chocolate sauce

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Nutrition

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Serving Size: 1 Serving (296g)
Recipe Makes: 4 servings

Calories: 586
Calories from Fat: 412 (70%)

Amt Per Serving		% DV

	Total Fat 45.8g	61 %
	Saturated Fat 20.9g	104 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 4.1g
Cholesterol 1090.8mg		336 %
Sodium 479.6mg		17 %
Potassium 512.4mg		13 %
Total Carbohydrate 13.5g		4 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 10.7g
Protein 36.1g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 586

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