Dôme mousse chocolat praliné nappage miroir

Prepare the biscuit moelleux by whisking together 2 eggs and 60g of sugar until frothy.

Melt 40g of chocolate and 40g of butter together, then mix into the egg and sugar mixture.

Fold in 40g of flour until combined.

Bake the biscuit moelleux until set and allow to cool.

For the mousse au chocolat praliné, melt 100g of dark chocolate and 80g of pralinoise together.

Whip 30cl of heavy cream until soft peaks form, then fold into the chocolate mixture.

Soak 3g of gelatin in water, then melt and incorporate into the mousse.

For the croustillant, melt some milk chocolate and mix with crushed crêpes dentelle.

For the glaçage miroir, combine 75g of water, 11g of gelatin, 150g of sugar, and 150g of glucose in a saucepan and heat until dissolved.

Add 150g of white chocolate and 100g of sweetened condensed milk, stirring until smooth.

Add food coloring to achieve desired color.

Assemble the dômes by layering the biscuit, mousse, and croustillant, then coat with the glaçage miroir.

Spice Level: