Ingredients (for 6 portions)
For the praline mousse:
200 g praline chocolate (Pralinoise or other type)
250 ml very cold full-fat liquid cream (minimum 30% fat)
2 gelatine sheets (or 4 g powdered gelatine)
30 ml milk
For the chocolate mirror glaze:
150 g sugar
150 ml water
100 g dark chocolate (or milk chocolate, depending on your taste)
100 g liquid cream
6 g gelatine (3 sheets)
For the crunchy praline biscuit:
150 g gavotte biscuits (or lace fritters)
100 g praline chocolate
50 g praline paste (optional, but delicious to enhance the flavour)
For the decoration:
A few caramelised hazelnuts or praline pieces to add crunchiness.
Steps
- Making the praline mousse
Hydrate the gelatine: soak the gelatine sheets in a bowl of cold water for 5-10 minutes.
Gently melt the praline chocolate in a bain-marie or in the microwave (at 20-second intervals to prevent it from burning).
Heat the milk in a saucepan, then add the drained gelatine (or the hydrated powder). Stir well until the mixture has dissolved, then pour over the melted chocolate. Stir until smooth and even.
Whip the liquid cream with an electric whisk until stiff. Gently fold it into the cooled praline mixture, lifting the mixture with a spatula. Do not mix too hard, otherwise the mousse will lose volume.
Pour the mousse into the half-sphere silicone moulds (or any other mould). Leave to rest in the freezer for at least 4 hours, or even overnight.
- Preparation of the crunchy praline biscuit
Crush the gavotte biscuits until they are crumbs (not powder, keep a little consistency!).
Melt the praline chocolate and mix it with the crumbs and, if you have any, with a spoonful of praline paste.
Spread a thin layer of the mixture on a sheet of baking paper. Leave to harden in the refrigerator, then cut out circles (with the diameter of hemispheres).
- Preparation of the chocolate mirror glaze
Place the gelatine sheets in cold water to soften them.
In a saucepan, heat the water and sugar until boiling. Remove from the heat and add the liquid cream and chocolate. Mix until you obtain a smooth glaze.
Add the drained and mixed gelatine. Let it cool to 30-35°C (if it is too hot, the mousse will melt; if it is too cold, it will not melt well).
- Assembling the domes
