Why You’ll Love This Recipe

Here’s why you’ll fall in love with Chocolate Raspberry Cheesecake Domes:

Decadent Layers: The combination of chocolate mousse, cheesecake, and a juicy raspberry core creates a luxurious flavor profile that’s both rich and refreshing.
Textural Contrast: The creamy mousse and cheesecake layers are perfectly balanced by the crunchy biscuit base, making every bite an experience.
Impressive Presentation: The glossy chocolate shell and the intricate layers make these domes a showstopper on any dessert table.
Customizable: You can adjust the sweetness or tweak the flavors to suit your preferences—whether it’s more chocolate or a tangy raspberry kick.

Ingredients

For the Raspberry Filling:

100g fresh or frozen raspberries
1 tbsp granulated sugar
1 tsp lemon juice
1 tsp cornstarch

For the Chocolate Mousse:

2 egg yolks
2 tbsp granulated sugar
80 ml whole milk
2g powdered gelatin (about 1/2 tsp), bloomed in 1 tbsp cold water
100g dark chocolate, finely chopped
150 ml heavy cream

For the Chocolate Shell (Optional):

150g tempered dark chocolate

For the Chocolate Disc:

60g dark chocolate, melted and cooled slightly

For the Cheesecake Layer:

100g cream cheese, softened
25g icing sugar
1/2 tsp vanilla extract
30g white or milk chocolate, melted

For the Crunchy Base:

80g digestive biscuits or graham crackers, crushed
1 tbsp cocoa powder
40g unsalted butter, melted
40g dark chocolate, melted

Step-by-Step Instructions

1. Make the Raspberry Filling

Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down and become syrupy.
Stir in cornstarch and simmer for 1–2 minutes until thickened.
Pour into mini half-sphere silicone molds (3 cm diameter) and freeze for at least 2 hours until firm.

2. Make the Chocolate Mousse

In a saucepan, whisk together egg yolks, sugar, and milk. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
Remove from heat and stir in bloomed gelatin until fully dissolved. Add chopped dark chocolate and stir until smooth. Let the mixture cool to room temperature.
Whip the cream to soft peaks and gently fold it into the cooled chocolate base. Keep chilled but spoonable.

3. Line Dome Molds with Chocolate Shell (Optional)

Brush or spoon a thin layer of tempered dark chocolate into silicone dome molds (6 cm diameter), ensuring even coverage. Chill in the refrigerator until set. This step is optional but adds a glossy finish.

4. Fill with Chocolate Mousse and Raspberry Core

Spoon chocolate mousse into the prepared dome molds, filling each about two-thirds full.
Press a frozen raspberry insert into the center of each dome, gently pushing it down. Smooth the top with a spatula to level the mousse.

5. Add Chocolate Disc Layer

Spoon or pipe a thin layer of melted chocolate over the mousse layer, forming a solid inner disc. Chill until the chocolate is set before proceeding.

6. Add Cheesecake Layer

In a bowl, mix cream cheese, icing sugar, vanilla extract, and melted chocolate until smooth. Spoon a thin, even layer over the chocolate disc in each dome.

7. Add the Crunchy Base

In a bowl, mix crushed biscuits, cocoa powder, melted butter, and melted chocolate until combined.
Press the mixture into a flat layer between parchment paper, chill until firm, and cut into rounds to fit the mold.
Press one round onto the top of each dome (this will be the base once flipped).
Freeze the entire mold overnight or until completely solid.

8. Unmold and Finish

Carefully unmold the frozen domes and place them biscuit-side down on a serving tray.
If desired, glaze with mirror glaze or leave them as they are to showcase the chocolate shell.
Garnish with a fresh raspberry, gold leaf, or chopped pistachios before serving.

How to Serve

Solo: These domes are perfect on their own as an elegant and indulgent dessert.
With a Coffee: Pair them with a hot cup of coffee for a luxurious after-dinner treat.
For Special Occasions: Serve these domes at celebrations, dinner parties, or festive gatherings for an impressive dessert experience.

Additional Tips

To Bloom Gelatin: Sprinkle it over cold water and let sit for 5–10 minutes until fully absorbed.
Tempered Chocolate: If you’re making the chocolate shell, use tempered chocolate to ensure a glossy, firm finish.
Make-Ahead Option: Prepare the components of these domes in advance—freeze the mousse, raspberry filling, and base layers to save time when assembling.

Recipe Variations

Fruit Variations: Swap raspberries for strawberries or blueberries for a different flavor profile.
Nutty Crunch: Add chopped pistachios or almonds to the crunchy base for extra texture.
Lemon or Orange: Infuse a citrus flavor by adding lemon or orange zest to the mousse or cheesecake layer.
Vegan Adaptation: Use dairy-free cream cheese and plant-based milk and chocolate to create a vegan-friendly version of these domes.

Nutrition Information

Serving Size: 1 dome
Calories: 660 per serving
Total Fat: 42g
Saturated Fat: 24g
Cholesterol: 142mg
Sodium: 181mg
Carbohydrates: 62g
Fiber: 5g
Sugar: 45g
Protein: 9g

Conclusion

Chocolate Raspberry Cheesecake Domes are an impressive and indulgent dessert that combines layers of creamy chocolate mousse, cheesecake, and vibrant raspberry filling. Perfect for special occasions or any time you want to wow your guests with a sophisticated treat, these domes are a beautiful and delicious creation you’ll want to make again and again.

Chocolate Raspberry Cheesecake Domes: A Luxurious Dessert Experience

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Chocolate Raspberry Cheesecake Domes are an elegant dessert combining rich chocolate mousse, creamy cheesecake, and a vibrant raspberry core, all housed in a crispy, crunchy biscuit base, topped with a glossy chocolate shell.

Author: Amy
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 8 hours (including freezing time)
Yield: 6 servings
Category: Dessert
Method: Layering, Chilling
Cuisine: Gourmet
Diet: Vegetarian

Instructions

Make the Raspberry Filling: Combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down and become syrupy. Stir in cornstarch and simmer for 1–2 minutes until thickened. Pour into mini half-sphere silicone molds (3 cm diameter) and freeze for at least 2 hours until firm.
Make the Chocolate Mousse: Whisk together egg yolks, sugar, and milk in a saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and stir in bloomed gelatin until fully dissolved. Add chopped dark chocolate and stir until smooth. Let the mixture cool to room temperature. Whip the cream to soft peaks and gently fold it into the cooled chocolate base. Keep chilled but spoonable.
Line Dome Molds with Chocolate Shell (Optional): Brush or spoon a thin layer of tempered dark chocolate into silicone dome molds (6 cm diameter), ensuring even coverage. Chill in the refrigerator until set. This step is optional but adds a glossy finish.
Fill with Chocolate Mousse and Raspberry Core: Spoon chocolate mousse into the prepared dome molds, filling each about two-thirds full. Press a frozen raspberry insert into the center of each dome, gently pushing it down. Smooth the top with a spatula to level the mousse.
Add Chocolate Disc Layer: Spoon or pipe a thin layer of melted chocolate over the mousse, forming a solid inner disc. Chill until the chocolate is set.
Add Cheesecake Layer: Mix cream cheese, icing sugar, vanilla extract, and melted chocolate until smooth. Spoon a thin layer over the chocolate disc in each dome.
Add the Crunchy Base: Mix crushed biscuits, cocoa powder, melted butter, and melted chocolate until combined. Press the mixture into a flat layer between parchment paper, chill until firm, and cut into rounds to fit the mold. Press one round onto the top of each dome. Freeze the entire mold overnight or until completely solid.
Unmold and Finish: Carefully unmold the frozen domes and place them biscuit-side down on a serving tray. If desired, glaze with mirror glaze or leave them as they are. Garnish with a fresh raspberry, gold leaf, or chopped pistachios before serving.