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Milk Chocolate Almond Praline Mirror Domes

Decadent milk chocolate mousse domes with a crunchy almond praline center, coated in a glossy mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Chocolate Mousse Domes:
  • 7 oz (200 g) milk chocolate, finely chopped
  • 1 cup heavy whipping cream, divided
  • 1 tsp vanilla extract
  • 1 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Almond Praline Center:
  • 1/2 cup roasted almonds, finely chopped
  • 1/4 cup granulated sugar
  • 2 tbsp unsalted butter
  • 2 tbsp heavy cream
  • Pinch of sea salt
  • For the Chocolate Mirror Glaze:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/3 cup sweetened condensed milk
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For Garnish (optional):
  • Toasted sliced almonds
  • Chocolate curls
  • Edible gold flakes

Instructions

  1. Bloom 1 tsp gelatin in 2 tbsp cold water for 5 minutes.
  2. Heat 1/4 cup of the heavy cream until steaming. Pour over the milk chocolate and stir until smooth.
  3. Stir the bloomed gelatin and vanilla into the melted chocolate until fully dissolved. Cool to room temperature.
  4. Whip the remaining 3/4 cup heavy cream to soft peaks and gently fold it into the chocolate mixture.
  5. In a small saucepan, melt the sugar over medium heat until amber in color.
  6. Stir in the butter, heavy cream, chopped almonds, and sea salt until smooth. Let cool until thickened.
  7. Fill silicone dome molds halfway with chocolate mousse, add a spoonful of almond praline, then cover with more mousse. Freeze for at least 6 hours or until solid.
  8. Bloom 2 tsp gelatin in 3 tbsp cold water.
  9. In a saucepan, combine the water, sugar, condensed milk, and cocoa powder. Heat until smooth but do not boil.
  10. Stir in the bloomed gelatin until dissolved. Strain the glaze and cool to about 90°F (32°C).
  11. Remove the frozen domes from the molds and place them on a wire rack.
  12. Pour the mirror glaze evenly over each dome, allowing the excess to drip away.
  13. Transfer the glazed domes to serving plates and garnish with toasted almonds, chocolate curls, and edible gold flakes. Refrigerate for 20–30 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 390
  • Sugar: 25 g
  • Fat: 28 g
  • Carbohydrates: 31 g
  • Protein: 5 g