In this instructable I will show you how to make this delicious dome dessert. It is a very elegant looking dessert which uses the iconic pair of chocolate and raspberries. This dessert is just about as indulgent as desserts can get.

Step 1: Ingredients and Equipment

Raspberry Jelly

120g frozen raspberries
3 sheets gelatine
1tbs sugar
1 cup cold water

Chocolate Mousse

300ml heavy cream
200g chocolate
50g butter

Raspberry Sauce

1/4 cup Raspberry juice(from the frozen raspberries)
1tsp corn starch(cornflour)
1tsp water

Chocolate Ganache

100g chocolate
50ml heavy cream

Note: Plus extra chocolate for the decoration and oil spray

Equipment

Whisk
Spatula
Small pot
Microwave safe bowl
Baking paper
Hemisphere mold
Small bowl
Container
Squeeze bottle
Wire rack

Step 2: The Raspberry Jelly

Blend the frozen raspberries in a blender, this is the raspberry puree
Put the gelatine in a small bowl with the water and let it soften for 5-7 minutes
Put 1/3 of the raspberry puree in a small pot and warm up with the sugar, add the gelatine slowly to dissolved mix in the remaining puree
Cover a small tin/container with cling wrap, place the mix inside, freeze for 1 hour (until set)

Step 3: Chocolate Mousse

Put the chocolate and the butter in a small microwave safe jug/bowl
Microwave for 30 seconds at a time mixing between intervals
When melted leave to cool for 10-15 minutes (or until warm to touch)
Beat the heavy cream in a separate bowl when the chocolate mix has cooled fold in 1/3 of the cream
Slowly fold the chocolate mix into the rest of the cream

Step 4: Preperation

Get the jelly out of the freezer and cut out using a small circular cookie cutter
Grease a the mold and then fill 3/4 of the way with the chocolate mousse
Gently push the jelly circle slightly and cover with chocolate mousse until level to the mold edge (make sure that the jelly is not visible)
Tap/shake on the bench a few times to get the mousse to settle
Using a bench scraper (or the edge of a knife) scrape the excess mousse off to create a smooth level top
Place in freezer until hardened (2-3 hours)

Step 5: Decorations

Raspberry Sauce

Place the raspberry juice in a small pot on medium-low heat
Mix the corn starch and water and mix into the juice heat until slightly thickened
Leave aside to cool until needed

Ganache

In a microwave safe bowl heat up the chocolate and cream in 30second intervals until melted
Leave aside to cool

Chocolate decoration

Melt 50g of chocolate and put into a small ziplock bag cut of a small tip and scribble a few designs onto a sheet of baking paper. Leave to set

Biscuit crumb

Crush 1 biscuit per dome you are making

Step 6: Assembly

Once the mousse has set take it out of the freezer, take one dome out at a time and place on a wire rack with a sheet of baking paper underneath
Coat the dome with ganache and tap down slightly to evenly spread (use a spoon if needed)
Place the coated dome on a plate surround the dome with the crushed biscuits
Place the raspberry sauce in a squeeze bottle and squeeze little dots out
To finish it off push the chocolate decorations into the top