I absolutely LOVE to make these special plated desserts! They are so fancy and just fun!
Inside the little chocolate dome is a chocolate sponge cake with a soft caramel filling and a chocolate mousse sitting on top. To make: pip chocolate mousse into a dome mold until it is about half full, and leave a hole in the center. Fill that hole with the soft caramel filling (recipe below). Once you have your chocolate sponge baked, cut out circles that fit well into the dome size, and press it lightly onto the top of the mousse and filling. Freeze until solid. Next, make a chocolate glaze. Take the domes out of the molds and place them on a cooling rack (with a cookie sheet underneath). Drizzle the chocolate glaze evenly onto the molds. Let sit.
To go on top of the domes, I made chocolate macaroons (almond free! and here is the link to how to make it chocolate flavored). I simple replaced 1 oz. powdered sugar with 1 oz. cocoa powder (I didn’t put in espresso powder). The chocolate macaroons have a chocolate ganache filling (recipe below). I also painted a little bit of gold onto the macaroons. Along with the chocolate macaroons are chocolate tuiles.
Also, I made a orange custard (which I personally did not like very much) and a orange sauce (which is so delicious!!).
Soft Caramel Filling:
Ingredients –
2 ⅛ oz Sugar
Drops of Water
2 ¾ oz Heavy Cream, warmed
Directions –
Combine the sugar and a few small drops of water in a heavy bottom sauce pan. Turn the heat to medium, and stir continuously, until the sugar has dissolved. Let heat for a few seconds, without stirring, until the sugar has turned to a light golden brown color. Turn off the heat and whisk in the warm cream. Add more cream if needed to keep the caramel at a thick liquid at room temperature.
Chocolate Ganache:
Ingredients –
An equal ratio of semisweet chocolate chips to heavy whipping cream (about 4-8 oz. of each)
Bring the heavy whipping cream to a simmer over medium-low heat. Turn off the heat and add in the chocolate chips. Swirl the pan around so that all of the chocolate is covered with cream. Let sit for 5 min. DO NOT STIR AT THIS POINT!!! After 5 min., stir the chocolate and the cream together. Let cool in the fridge until solid (and can be spread easily, but not so the chocolate ganache spills everywhere). If needed, return the ganache to the fridge to cool some more if it gets to warm and soft.
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