📝 Instructions:

Step 1: Make the Chocolate Mousse

1. Melt chocolate in a heatproof bowl over simmering water (double boiler) or in the microwave. Let cool slightly.

2. Whip heavy cream to soft peaks and set aside.

3. Beat egg yolks into the melted chocolate with vanilla.

4. In a separate bowl, whip egg whites with sugar until stiff peaks form.

5. Gently fold whipped cream into chocolate mixture, then fold in egg whites until smooth.

Step 2: Make the Raspberry Mousse

1. Sprinkle gelatin over cold water and let bloom 5 minutes.

2. Heat raspberries, sugar, and lemon juice in a small saucepan until softened. Blend and strain to remove seeds.

3. Warm gelatin until melted, then stir into raspberry puree.

4. Whip cream to soft peaks and fold into raspberry mixture.

Step 3: Assemble the Domes

1. Pour chocolate mousse halfway into silicone dome molds. Chill 15–20 minutes.

2. Add a layer of raspberry mousse on top and smooth the surface. Freeze for at least 2 hours until firm.

Step 4: Prepare the Mirror Glaze

1. Bloom gelatin in cold water.

2. In a saucepan, combine sugar, water, cocoa powder, and condensed milk. Bring to a simmer.

3. Remove from heat, add gelatin, and mix until smooth. Let cool to 95°F (35°C).

Step 5: Glaze and Decorate

1. Unmold frozen domes onto a wire rack over a tray.

2. Pour glaze evenly over domes for a shiny finish.

3. Decorate with fresh raspberries, chocolate shavings, or edible gold leaf.