Mousse-
Melt chocolate and butter over low heat in large saucepan. Whisk egg yolks, sugar, and water in small saucepan. Stir over med heat until mixture thickens enough to leave path on back of spoon when finger is drawn across, about 10 min (do not boil). Gradually whisk egg mix into chocolate. Beat cream in large bowl until stiff peaks form; fold into chocolate.
Line 11 c bowl with 2 layers of plastic wrap. Spoon 4 c. mousse into bowl; spread mousse 2/3 of the way up bowl, hollowing out center. Spoon 1/2 pint berries into center. Top with remaining mousse, covering berries. Fold plastic overhang over mousse to cover. Press lightly to compact. Chill 1 day.
Base-
Draw 8-inch circle on parchment paper. Turn paper over. Melt chocolate. Mix cereal into chocolate, coating completely. Spread mixture evenly in circle on parchment. Refrigerate until firm, 1 hr to 1 day.
Ganache-
Bring cream and corn syrup to a simmer in a heavy medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Cool ganache to room temp.
Raspberries-
Combine all ingredients in a bowl; toss gently. Marinate 30-60 min, stirring occasionally.
Assembly-
Open plastic wrap covering mousse. Place base on mousse. Place 8-inch cardboard round on base. Invert and place on rack.
Remove bowl and plastic. Pour ganache over chilled dome, smoothing top and sides. Chill 1-8 hours.
Cut dessert in wedges and serve with marinated raspberries.
Originally Submitted
7/9/2013
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