Group : Chocolate Mousse
Ingredient
KG
Chocolate Mousse Mix
0.300
Water
0.450
Total Weight: 0.750
Group : Filling
Ingredient
KG
Creamy Injectable Caramel
0.150
Total Weight: 0.150
Group : Topping
Ingredient
KG
Dark Chocolate Diamond Glaze
0.300
Total Weight: 0.300
  1. Using a whisk, mix all mousse ingredients on top speed for 5-7 minutes.
  2. Fill half of the silicone Domes.
  3. Pipe 15g of the caramel in the middle of each.
  4. Enclose it with the remainder of the chocolate mousse.
  5. Freeze.
  6. Heat the Chocolate Glaze to approximately 45°C.
  7. Dip the domes and place on to shortbread discs.
  8. Decorate with chocolate shavings and top with a gold leaf.

Recipe makes: 10 domes

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