Instructions for the mousse

• Set aside dome moulds, of any size you like.
• Heat soy milk in a saucepan until it just starts to boil.
• Place chocolate in a bowl and over with the milk, leaving for 1 minute to soften.
• Meanwhile, whip the coconut cream and sugar until thick and smooth. This should only take 1 minute if you don't add any liquid from the tin.
• Mix the chocolate and milk mixture with a spatula until completely smooth, then add the agar agar and mix to combine.
• Pour chocolate over coconut cream, and carefully fold mixture until completely combined.
• Place into prepared moulds, ensuring the tops are completely smooth. 
• Place in the fridge for 2 hours to set. The mousse will now be ready, so if you're not making the complete domes you can enjoy straight away!
• Otherwise, then place moulds in the freezer to completely harden.

Instructions from the topping

• Take the moulds from the freezer and remove each dome. Place on upside down glasses to prepare for the dripping chocolate.
• Melt or temper the dark chocolate, then pour over each dome until completely covered.
• Place back in the fridge for 30 minutes, then top with white chocolate and gold leaves to taste.
• Serve cold.