Délicieux Dômes Chocolat et Praliné avec Mousse de Mascarpone

Délicieux Dômes Chocolat et Praliné avec Mousse de Mascarpone sounds like an elegant and indulgent dessert! Here’s a recipe to create these exquisite chocolate praline domes with mascarpone mousse.

Ingredients:

For the Chocolate Shells:

• 200g dark chocolate (or milk chocolate, depending on your preference)
• 1 tbsp vegetable oil (to help with shine)

For the Praline Filling:

• 100g hazelnuts (roasted and chopped)
• 50g sugar
• 1 tbsp butter
• A pinch of salt

For the Mascarpone Mousse:

• 250g mascarpone cheese (softened)
• 200ml heavy cream
• 50g powdered sugar
• 1 tsp vanilla extract
• 1 tbsp gelatin (dissolved in 2 tbsp water, optional for firmness)

For Garnish:

• Chopped hazelnuts or praline pieces
• Edible gold leaf (optional, for a touch of luxury)

Instructions:

1. Prepare the Chocolate Shells:

• Melt the chocolate: Break the chocolate into pieces and melt it gently in a heatproof bowl over a pot of simmering water (double boiler method), or melt it in short bursts in the microwave, stirring in between.
• Once melted, add the vegetable oil to give the chocolate a glossy finish.
• Using a silicone dome mold, brush the melted chocolate into each cavity of the mold, ensuring it’s evenly coated. You can do this with a small brush or by pouring the chocolate into the mold and rotating it to cover all sides.
• Place the mold in the fridge for 10-15 minutes, then repeat the process to build up a thicker layer of chocolate. Let the chocolate shells set fully in the fridge.

2. Make the Praline Filling:

• In a small saucepan, melt the butter and sugar together over medium heat. Stir occasionally until the sugar dissolves and begins to caramelize.
• Add the roasted, chopped hazelnuts and a pinch of salt to the caramelized sugar. Stir to combine.
• Pour the mixture onto a baking sheet lined with parchment paper and let it cool and harden.
• Once cooled, break the praline into small pieces or grind it lightly in a food processor to create a slightly chunky texture.

3. Prepare the Mascarpone Mousse:

• In a large bowl, whisk the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
• In a separate bowl, whip the heavy cream until soft peaks form.
• Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the cream.
• If using gelatin, dissolve it in water and add it to the mousse mixture for extra stability. Gently mix to incorporate.

4. Assemble the Dômes:

• Once the chocolate shells are fully set, carefully remove them from the mold.
• Spoon a small amount of praline filling into each chocolate dome, creating a layer in the center.
• Top the praline with the mascarpone mousse, filling each dome to the top.
• Optionally, you can place the domes back in the fridge for an hour to let the mousse set.

5. Serve and Garnish:

• Just before serving, garnish the domes with additional chopped hazelnuts, praline pieces, or edible gold leaf for an extra touch of elegance.
• Serve chilled for the perfect melt-in-your-mouth experience!

Enjoy these Délicieux Dômes Chocolat et Praliné avec Mousse de Mascarpone—a luxurious and indulgent dessert that’s sure to impress!