Chocolate Hemisphere with Strawberry Mousse

D´Gari
Making strawberry mousse is already a great dessert, but if you prepare this one, it will be extra special and you will also master the recipe for how to make chocolate mousse. This hemisphere has a chocolate coating and a chocolate cookie, so the mix of flavors and textures is incredible. Serve it accompanied by raspberries and enjoy it with your loved ones.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 cups butter, at room temperature, for the chocolate cookie
  • 1 1/2 cups icing sugar, for the chocolate cookie
  • 2 eggs, for the chocolate cookie
  • 3 tablespoons vanilla essence, for the chocolate cookie
  • 4 cups flour, for the chocolate cookie
  • 1 1/2 cups cocoa, for the chocolate cookie
  • 1/2 teaspoons salt, for the chocolate cookie
  • flour, for the chocolate cookie dough
  • 1 envelope D’Gari® unflavored gelatin, powder, for the chocolate mousse (7 g)
  • 3 tablespoons water, for hydrating the gelatin
  • 1 cup whipping cream, for the chocolate mousse
  • 1 cup chocolate, melted for the chocolate mousse
  • 2 envelopes D’Gari® unflavored gelatin, (7g) powder, for the strawberry mousse
  • 3 tablespoons water, for the strawberry mousse
  • 1 cup strawberries, for the strawberry mousse
  • 1 1/2 cups whipping cream, for the strawberry mousse
  • 1/2 cups condensed milk, for the strawberry mousse
  • 1/2 cups whipping cream, for the topping
  • 1 cup bittersweet chocolate, for the topping
  • raspberries, frozen, for decoration
Preparation
3h 20 mins
20 mins
Medium
  • Preheat the oven to 170 °C.
  • For the chocolate cookie, in a bowl, beat the butter with the powdered sugar, add the eggs one by one, then add the vanilla extract, flour, cocoa, and salt. Beat until you have a homogeneous and firm dough, then wrap it in cling film. Refrigerate for 15 minutes.
  • On a floured surface, roll out the dough to a thickness of 5 mm and cut into flower shapes using a cookie cutter.
  • Place on a baking sheet and bake for 12 minutes. Let cool and set aside.
  • For the chocolate mousse, in a bowl, add 1 packet of D’Gari® powdered gelatin, add water, and stir until dissolved. Let sit for 10 minutes and then heat for 15 seconds in the microwave.
  • Whip the cream until it forms peaks, add the melted chocolate and continue whipping, then add the previously hydrated D’Gari® gelatin in a thin stream and beat until combined. Pour half of the mixture into a 10 cm diameter hemisphere mold.
  • For the strawberry mousse, in a bowl, add 1 packet of D’Gari® powdered gelatin and add water, stirring until dissolved. Let sit for 10 minutes and then heat for 15 seconds in the microwave.
  • Blend the strawberries with the whipping cream and condensed milk. Set aside.
  • Whip the previous preparation until it doubles in volume and add the previously hydrated gelatin in a thin stream until mixed.
  • Pour into a 5 cm diameter glass bowl and refrigerate until set, unmold, and set aside.
  • Place the strawberry hemisphere on top of the chocolate hemisphere and cover with chocolate mousse. Refrigerate until set and unmold.
  • For the topping: heat the whipping cream, add the chocolate, and stir until incorporated. Cool slightly.
  • Place the mousse hemispheres on a rack and cover with chocolate. Let cool and set aside.
  • Using a spatula, spread over the cookies and decorate with raspberries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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