Ingredients
Equipment
Method
Step-by-Step Instructions
- Melt the chocolate in the microwave in 30-second intervals, stirring until smooth.
- Coat the interior of silicone molds with melted chocolate and chill until firm.
- Apply a second layer of chocolate and chill again until solidified.
- Bloom the gelatin in cold water for 5 minutes.
- Mix cream cheese until fluffy, then integrate powdered sugar and vanilla.
- Fold in strained raspberry puree until color is consistent.
- Melt bloomed gelatin and stir it into the cheesecake mixture.
- Whip heavy cream until soft peaks form and fold into the cheesecake mixture.
- Fill each chocolate shell with raspberry cheesecake mixture and chill again.
- Cut rounds of chocolate cake and press onto the filled domes.
- Chill until set, then unmold and serve after resting.
Nutrition
Notes
Use high-quality ingredients for the best flavor and presentation. Allow time for chilling to ensure the domes set properly.
