Directions

• Step 1 Line a large flat baking tray with non-stick parchment paper
• Step 2 Begin by making the Oreo crust. Crush the Oreo biscuits until they are fine crumbs and add to a bowl
• Step 3 Melt the vegan butter in the microwave and pour onto the biscuits
• Step 4 Mix the butter and biscuits together then press onto the baking tray. Make sure to press hard to ensure that the biscuit is compact. You want the biscuit to be about 0.5 cm thick
• Step 5 Place in the fridge to chill
• Step 6 Next, melt 300g of your dark chocolate in a heat-proof bowl in the microwave in 30 second bursts
• Step 7 Once melted, pour a little bit into each section of your dome mould and tilt your mould to ensure that all sides are completely covered in the chocolate. Pour out any extra
• Step 8 Place in the fridge until hard
• Step 9 Next it is time to make the mousse. Begin by breaking the remaining 200g of chocolate into a heat-proof bowl and add your coconut oil. Melt together in the microwave (heat on low and keep checking every 30 seconds so as to not burn the chocolate)
• Step 10 Next, whisk your vegan cream with an electric whisk for about 2 minutes
• Step 11 Add your melted chocolate and coconut oil as well as your vanilla extract
• Step 12 Whisk together for about another 2 minutes until well combined, set aside
• Step 13 Once your biscuit base is nice and hard (if you are unsure, place in the freezer for about 5 minutes), it is time to cut our your bases.
• Step 14 Using a cookie cutter that is the same size as your silicon dome mould, cut out 6 circles and set aside
• Step 15 Remove your silicon moulds from the fridge. Fill each mould with your chocolate mousse and push a raspberry into the middle. Make sure to not fill your mould to the top as you need to leave room for the base
• Step 16 Once all moulds are filled, place your biscuit base on top and push down slightly so that it is not sticking out and is line with the bottom of the mould
• Step 17 Place in the fridge until complete cool, about 2 hours
• Step 18 Once cool, remove and very carefully push them out. (If you are finding them hard to remove, dip the silicon moulds into warm water for a few seconds). Leave in the fridge until needed
• Step 19 To get the paint splatter effect, dip a small paintbrush into water and then into edible gold lustre/paint and flick the gold onto the moulds
• Step 20 Serve!
• Step 21 For raspberry mirror glaze (omit the gold lustre in the steps above)
• Step 22 For the raspberry glaze, begin by placing your chocolate bombes (removed from silicon mould) into the freezer
• Step 23 Next, heat your frozen raspberries in a small saucepan over a medium heat until defrosted
• Step 24 Once completely defrosted, pour into a blender and blend until smooth
• Step 25 Over a bowl, sieve your raspberries to remove the pips. To ensure a perfectly smooth glaze, do this a couple of times
• Step 26 Next, combine the glucose syrup, gelatin, water and sugar in a saucepan and bring to boil
• Step 27 Once boiling, remove from heat, and pour in your raspberry puree
• Step 28 Mix to combine
• Step 29 Remove your bombe from the fridge and place on a cooling rack placed over a baking tray (to keep things from getting too messy)
• Step 30 Pour the glaze over your bombes
• Step 31 Once the glaze is no longer dripping, place back in the fridge to harden
• Step 32 Serve!