CHOCOLATE MOUSSE DOME WITH MIRROR GLAZE

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INGREDIENTS:

• FOR THE CHOCOLATE MOUSSE:

• 200g high-quality dark chocolate (70% cocoa)

• 300ml heavy whipping cream (chilled)

• 2 large egg yolks

• 50g granulated sugar

• 5g gelatin powder (bloomed in 2 tbsp cold water)

• FOR THE MIRROR GLAZE:

• 150g glucose syrup (or light corn syrup)

• 150g granulated sugar

• 75ml water

• 100g sweetened condensed milk

• 150g dark chocolate chips

• 10g gelatin (bloomed in 4 tbsp water)

• FOR THE BASE & GARNISH:

• chocolate sponge cake or thin butter biscuits

• fresh raspberries and blackberries

• vanilla bean ice cream

• crushed pistachios and edible flowers (violas)

• METHOD:

• STEP 1: whip the heavy cream to soft peaks and set aside in the fridge.

• STEP 2: whisk egg yolks and sugar over a bain-marie (double boiler) until thick and pale. melt the chocolate and stir it into the yolk mixture.

• STEP 3: melt the bloomed gelatin and fold it into the warm chocolate base. gently fold in the whipped cream. pour into silicone dome molds and freeze for at least 6 hours.

• STEP 4: for the glaze, boil water, sugar, and glucose. remove from heat, add gelatin and condensed milk, then pour over the chocolate chips. blend until smooth and let it cool to 32°C.

• STEP 5: unmold the frozen domes and place them on a wire rack. pour the mirror glaze over them until fully covered.

• STEP 6: plate with a scoop of vanilla ice cream, berry coulis, fresh fruit, and a sprinkle of pistachios for that professional look!