Irresistible chocolate / praline domes

Updated: Aug 25, 2021

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


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