Chocolate Lemon Mousse Dome: A Perfect Blend of Sweet and Tangy

Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or microwave in 20-second intervals, stirring in between, until completely melted.
Stir in the vegetable oil to give the chocolate a smooth, glossy finish.
Carefully coat the inside of silicone dome molds with a thin layer of the melted chocolate, using a brush or spoon.
Place the molds in the refrigerator for about 10-15 minutes, allowing the chocolate to set. Apply a second layer of chocolate to ensure the dome is sturdy, and refrigerate again until fully set (around 30 minutes).
Once set, gently remove the chocolate domes from the molds and set them aside.
Prepare the Lemon Mousse:

In a small bowl, sprinkle the gelatin over 2 tablespoons of water. Let it sit for 5 minutes to bloom.
In a separate saucepan, gently heat the lemon juice until warm, then add the bloomed gelatin. Stir until dissolved and set aside to cool slightly.
In a large mixing bowl, beat the heavy cream and powdered sugar together until soft peaks form.
In another bowl, mix the mascarpone cheese, lemon zest, lemon juice-gelatin mixture, and vanilla extract until smooth and combined.
Gently fold the whipped cream into the mascarpone mixture until smooth and light.
Spoon the lemon mousse into the chocolate domes, filling them about 3/4 full. Refrigerate for at least 2 hours, or until the mousse is set.
Make the Chocolate Ganache (Optional):

In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over the dark chocolate chips. Let it sit for a few minutes, then stir until smooth and glossy.
Drizzle the ganache over the top of the set mousse domes before serving, or use it as a decoration.
Serve:

Once the mousse has set, remove the domes from the refrigerator. If desired, top with a drizzle of chocolate ganache and garnish with additional lemon zest or fresh berries.
Carefully transfer the domes to serving plates and enjoy!
Serving and Storage Tips: