For the month of June we are celebrating birthdays for our John L. Scott Bothell and Mukilteo real estate brokers! Our birthday pick this month is this recipe for Irresistible chocolate / praline domes. A dome of light chocolate mousse, topped with a mirror glaze, all placed on a crispy praline and milk chocolate puck.
Irresistible Chocolate / Praline Domes
Preparation time 1 hour 30 minutes Cooking time 15 minutes Total time 1 hour 45 minutes Portions 8
Ingredients
For the chocolate mousse domes:
90 g milk
90 g of whole liquid cream
4 egg yolks
190 g dark chocolate
3 gelatin sheets
35 g of water
100 g of sugar
50 g of egg white
150 g of very cold whole liquid cream
For the praline crumble puck:
60 g butter
60 g brown sugar
65 g of ground hazelnuts
60 g flour
85 g of milk chocolate
120 g of praline paste for the recipe it's here: praline paste
50 g crumbled lace pancakes
For the mirror glaze:
210 g sugar
75 g of water
70 g of bitter cocoa powder
145 g liquid cream
8 g of gelatin
For decoration A few grains of praline
Preparation:
Chocolate mousse :
Put the gelatin to soften in cold water.
Prepare a custard:
Bring the 90 g of milk and cream to a boil.
Lightly beat the yolks then gradually pour in the boiling milk, stirring constantly.
Transfer everything to the saucepan and cook over low heat, stirring continuously, until the mixture thickens and coats the spoon.
Off the heat, add the softened and drained gelatin.
At the same time, melt the chocolate in a double boiler and then incorporate it into the rest of the preparation.
Reserve.
Prepare an Italian meringue:
In a saucepan, bring the water and sugar to a boil. When the syrup reaches 121 ° C, immediately incorporate it into the egg whites previously beaten while beating at full speed and continue beating until the meringue has cooled.
Gently fold the Italian meringue into the custard, then the 150 g of very cold crème fraîche, whipped into whipped cream.
Pour the preparation into lightly oiled silicone molds and place in the freezer for at least 3 hours.
The praline crumble puck:
Preheat the oven to 150 ° C.
Mix together the soft butter, brown sugar, ground hazelnuts and flour until you obtain a sandy crumble dough.
Crumble it on a baking sheet covered with baking paper and bake for 15 minutes. Remove from the oven, break the large pieces with a fork and let cool.
Melt the chocolate in a double boiler and add the praline paste to it . Mix.
Incorporate the crumbled cold crumble as well as the crumbs of lace pancakes.
Pack this preparation at the bottom of individual pastry circles to a thickness of about 1 cm and keep in the fridge for at least 1 hour then remove the rings.
Mirror glaze:
Put the gelatin to soften in cold water.
Heat the cream over low heat.
At the same time, in a saucepan, heat the water and the sugar. When the temperature reaches 103 ° C, turn off the heat and add the cocoa powder, mixing well.
Then add the hot cream and then the drained gelatin. Mix and set aside.
When the temperature of the icing has reached 30 ° C, cover the domes with the mousse coming out of the freezer and placed on a wire rack.
Allow the excess to drain and place each dome on a puck.
Reserve in the fridge for at least 3 hours.
Sprinkle the praline grains all around before serving (they will stick to the icing on their own).
This dessert is even better the next day.
Treat yourself
Happy Birthday to our June Real Estate Professionals!
Nancy Garcia
Real Estate Broker
425-322-9904
nancyg@johnlscott.com
Monica Kessler
Real Estate Broker
425-344-1010
monicakessler@johnlscott.com
Val Miller
Real Estate Broker
425-445-8258
valmiller@johnlscott.com
Cati Sandoval
Real Estate Broker
206-794-3207
catisandoval@johnlscott.com
Deb Stratton
Real Estate Broker
425-381-3209
debstratton@johnlscott.com
We are currently hiring new and experienced real estate brokers!
18333 Bothell Way NE Suite 107 Bothell, WA 98011
Office Phone: (425) 949-8434
12221 Village Center Place Suite 103, Mukilteo WA 98275
Office Phone: (425) 493-6400
Follow us:@jlsbothellmukilteo on Instagram | @jlsbothellmukilteonw on Facebook
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Office Phone: (425) 949-8434
