Animal Kingdom’s Boma restaurant has this bomb dot com dessert called Zebra Domes. If you haven’t had it . . . you are so missing out. Chris always gets this dessert when we visit WDW and honestly, I can’t remember if he’s ever shared it with me. 😂 It’s that good.
The mousse is rich and decadent, soft and melts in your mouth. That white chocolate glaze and drizzle of dark chocolate adds just the right amount of sweetness and chocolate. The flavor of the espresso doesn’t come through, but it enhances the chocolate flavor in the mousse.
Luckily, we were able to successfully recreate this recipe at home, so we don’t have to wait months in between getting these little treats. It’s a whole lot easier than you think. Don’t let the mousse recipe part scare you!
1 lb. Milk Chocolate chips
1/4 cup espresso coffee
5 egg yolks
1/4 cup + 1 tbs granulated sugar
2 tbs gelatin powder (or 6 gelatin sheets)
1/2 cup Kahlua
4 cups of heavy whipping cream
1 cup white chocolate ganache
1/2 cup dark chocolate ganache
- Melt the milk chocolate by putting chocolate in a glass bowl over a boiling pot of water. (Don’t let water/steam get in the bowl or it will ruin the chocolate) Stir chocolate until it’s completely melted and smooth.
- Whip the heavy cream in a stand mixer until you see soft peaks.
- While the heavy cream is being whipped, combine the espresso and Kahlua into a cup and sprinkle 2 tablespoons of unflavored powdered gelatin. Leave for 5 minutes.
- Mix sugar and egg yolks.
- Take a quarter of the whipped cream and mix into the chocolate while it’s still warm. Continue stirring until both ingredients are well-combined. The whipped cream will be melted, but don’t worry about it in this step!
- Stir in the egg mixture and bloomed gelatin in. Stir until combined.
- Slowly fold in the remaining whipped cream until combined.
- Scoop into silicon moulds and place in freezer for at least 2 hours.
- Put white chocolate and dark chocolate into separate heat-safe bowls.
- Heat up heavy cream on the stove to a soft boil.
- Pour 1/3 cup into the white chocolate bowl. and 1/2 cup into the dark chocolate bowl. Cover the bowls with a towel (or plate) for 5 minutes. Then stir the chocolates until smooth.
- Let cool to room temperature before glazing the domes.
- Put dark chocolate into an icing bag and snip a small hole at the bottom
- Pour the white chocolate over the dome with a spoon or ladle, then drizzle dark chocolate on top in a zig-zag design.
- If you want the mousse to be less gelatanized, add 1/4 to 1/2 cup of water to step 3 (Mousse)
- If using gelatin sheets, soak 6 sheets in 2.5 cups of water. 1 Tablespoon of powdered gelatin = 3 gelatin sheets
- Don’t use white chocolate chips for the ganache. Chocolate wafers of baking chocolate will work better.
- Make sure the chocolate is room temperature and not too warm, otherwise the chocolate will not glaze properly. Additionally, make sure the mousse is cold (right out of the freezer) when you start glazing.
- Do not freeze again before serving. The mousse should be chilled in the fridge instead.