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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.

Ingredients

100g fresh or frozen raspberries

1 tbsp granulated sugar

1 tsp lemon juice

1 tsp cornstarch

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

150g tempered dark chocolate (for the chocolate shell, optional)

60g dark chocolate, melted and cooled slightly (for the chocolate disc)

100g cream cheese, softened

25g icing sugar

1/2 tsp vanilla extract

30g white or milk chocolate, melted (for cheesecake layer)

80g digestive biscuits or graham crackers, crushed

1 tbsp cocoa powder

40g unsalted butter, melted

40g dark chocolate, melted (for crunchy base)

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: 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.
  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, forming a solid inner disc. Chill until the chocolate is set.
  6. 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.
  7. 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.
  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. Garnish with a fresh raspberry, gold leaf, or chopped pistachios before serving.

Notes

To bloom gelatin, sprinkle it over cold water and let sit for 5–10 minutes until absorbed.

For a glossy, firm finish, use tempered chocolate when making the chocolate shell.

Prepare the components of these domes in advance—freeze the mousse, raspberry filling, and base layers to save time when assembling.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-raspberry-cheesecake-domes/