Ingredients
Equipment
Method
Prepare Chocolate Domes
- Melt the dark chocolate using a double boiler or microwave until smooth.
- Coat the inside of silicone molds with a thin layer of melted chocolate. Chill for about 10 minutes.
- Apply a second coat of chocolate to reinforce the shells, then chill until firm, about 15 minutes.
- Bloom the gelatin in cold water for about 5 minutes, then melt gently until clear.
- Beat cream cheese until smooth, then mix in sugar, vanilla, and raspberry puree until fluffy.
- Incorporate the melted gelatin into the cheesecake filling mixture thoroughly.
- Whip heavy cream to soft peaks and gently fold it into the cheesecake filling.
- Fill the chocolate shells with the cheesecake filling, leaving space for the cake base.
- Press rounds of cake onto the cheesecake filling and chill for at least 4 hours.
- Unmold the domes by pressing from the bottom, let sit at room temperature for 10 minutes before serving.
- Garnish with fresh raspberries and dusting of cocoa powder, if desired.
Nutrition
Notes
Quality dark chocolate enhances the glossy finish. Let the domes rest at room temperature before serving for better texture.
