Hot Chocolate Dome

Mona Lisa dark chocolate domes bring decadence and surprise to any dessert. In this recipe, the surprise is revealed by a sublime Callebaut W2 white chocolate and prosecco sauce.


Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

Dome Filling

Ingredients Preparation
  • 2piece(s)
    Mona Lisa Dark Chocolate Dome 65 mm CHD-CM-21428E0-999

Place one half of a dark chocolate dome into a large bowl.

  • 100ml
    semi-skimmed milk
  • 60g

Prepare Callebaut white chocolate mousse as per the instructions on the packet.

Pipe the white chocolate mousse into the dark chocolate dome. 

  • 6piece(s)
    mini brownie

Place brownie cubes on top.

  • 50g
    raspberry puree
  • 20g
  • 20g
    fresh raspberries
  • 20g

Make a raspberry and strawberry compote and place on top.

  • 10g

Sprinkle with white chocolate crispearls.

Place another dark chocolate dome on top of the first.

White Chocolate Prosecco Sauce

Ingredients Preparation
  • 80g
  • 50ml

Place the white chocolate and Prosecco into a microwavable jug.

Heat on full for 20 seconds, stir well. If any lumps remain, heat for a further 10 seconds and stir well.

When smooth and warm to touch, pour the sauce slowly over the chocolate dome. The heat of the sauce will melt the dark chocolate to reveal the dessert inside.

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