Ingredients
For the Chocolate Domes:
- 200 g dark chocolate
Procedure:
- Tempering Chocolate: Melt dark chocolate in a double boiler until it reaches 45-50°C. Cool rapidly by stirring on a cool surface to 27-28°C, then gently reheat to 31-32°C. This process ensures a glossy finish and a crispy texture.
- Dome Molding: Pour the tempered chocolate into the silicone half-sphere molds, making sure the inside is completely coated. Invert the molds to remove the excess and create an even layer. Leave to harden at room temperature or in the refrigerator to speed up the process.
For the Praliné:
- 100 g of toasted hazelnuts
- 100 g of granulated sugar
Procedure:
- Caramel Preparation: In a saucepan, melt the sugar over medium heat until it becomes a golden caramel. Avoid stirring to prevent crystallization.
- Adding the Hazelnuts: Once desired color is achieved, stir in the toasted hazelnuts, stirring quickly to coat evenly.
- Cooling and Grinding: Pour the mixture onto a non-stick surface and let it cool completely. Once solidified, grind the praline until it has a grainy consistency or, if you prefer, a smooth paste.
For the Mascarpone Mousse:
- 250 g of mascarpone
- 100 ml of fresh cream
- 50 g of icing sugar
- 1 teaspoon vanilla extract
Procedure:
- Whipping the Cream: Make sure the cream is very cold before whipping it until it reaches a soft and stable consistency.
- Incorporating the Mascarpone: In a separate bowl, soften the mascarpone with the icing sugar and vanilla extract, mixing until you obtain a smooth cream.
- Ingredient Combination: Gently fold the whipped cream into the mascarpone mixture, using bottom-up movements to keep the air incorporated and ensure a light mousse.
Instructions
- Filling the Domes: Once the chocolate domes have solidified, fill them with a layer of praline on the bottom, followed by the mascarpone mousse, leaving a small space at the top.
- Closing the Domes: Seal each dome with a chocolate disc or a thin biscuit to create a stable base.
- Final Cooling: Place the dômes in the refrigerator for at least 2 hours, allowing the mousse to firm up and the flavors to meld.
