1. Preheat your oven to the temperature indicated in the instructions on the back of your cake mix.
2. Prepare your cake batter as directed on the box mix.
3. Line a cookie sheet with parchment paper and grease well with spray oil.
4. Pour a thin layer of the cake batter into your prepared cookie sheet so that it covers the whole bottom. (Tip*
With the remaining cake batter you can either make cupcakes or fill a second cookie sheet and you can use
the extra cake for garnish when serving.)
5. Bake the cake for approx 10 minutes or until it is cooked through.
6. Find a small cookie cutter, or bottle cap, or cup to use as a cutter for the cake - it should be smaller than the
opening of the dome molds.
7. When the cake has finished baking, remove from the oven and let cool completely.
8. Take about 4 oz of the melting candy and melt it in the microwave 15 seconds at a time until melted.
9. Using a silicone brush, or an unused paint brush, or even the back of a spoon, coat the inside of each of the
domes with a thin layer of candy. This layer is the base layer so it does not need to be perfect. Set the coated
domes in the fridge for 5-10 minutes until the candy has hardened.
10. Repeat steps 8 & 9 again, making sure this time that there is a nice layer of candy in the molds, you should
not be able to see the bottom of the molds. Be sure to also get the candy up to the very top edge. Keep the
mold in the fridge until you are ready to assemble the final domes.
11. To make the mousse you will need a small saucepan, pour in ⅓ cup of the heavy cream and heat on medium
heat until very hot but not boiling.
12. Remove from heat and add in the chocolate chips.
13. Stir until all of the chocolate has melted. Set aside to cool.
14. Take the remaining ⅔ cup of heavy cream and whip to stiff peaks.
15. When the chocolate is cool gently fold into the whipped cream.
16. Put the chocolate into a zip top bag and snip one of the bottom corners.
17. Pipe a little bit of the mousse into the dome molds.
18. Take the chocolate cake and cut enough circles out so that each dome will receive one circle of cake. If the
cake is too thick, cut the circles in half.
19. Place a cake circle on each of the domes and press down so that the mousse is flat against the cake and
there is still a little bit of space left.
20. Melt the last bit of the white melting candy and coat the top of each cake circle, making sure to get to the
very edges so that it meets with the outer melting candy shell.
21. Let sit in the fridge covered for at least 2 hours.
22. Once set, remove each dome from the mold.
23. If you need to clean up any of the bottom edges, an easy way to do so is by filling a small bowl with a metal
spoon in it with very hot water. Use the back of the hot spoon to run along any ragged edges, this will melt
the ragged bits away. Refresh hot water as needed.
24. If you would like to decorate the tops of the domes, you can use a black edible marker or black piping icing
to create spiders, webs, or any design you prefer.
25. Keep in the fridge in an airtight container for up to 5 days.