Heavenly Chocolate Pistachio Dome

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INGREDIENTS:

For the Pistachio Mousse:

  • 1 cup (240ml) heavy cream, cold
  • 4 oz (113g) white chocolate, finely chopped
  • 1/4 cup (60g) pistachio paste
  • 1/2 teaspoon vanillaa extract
  • 1 teaspoon powdered gelatin
  • 2 tablespoons (30ml) cold water

For the Chocolate Mousse :

  • 6 oz (170g) dark chocolate (at least 60% cocoa), finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon powdered gelatin
  • 2 tablespoons (30ml) cold water

For the Mirror Glaze:

  • 1/2 cup (120ml) water
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (160g) sweetened condensed milk
  • 1/2 cup (80g) dark chocolate, finely chopped
  • 1 tablespoon (7g) gelatin powder
  • 2 tablespoons (30ml) cold water

For Assembly and Garnish:

  • 1/2 cup (60g) crushed pistachios
  • 2 tablespoons (30g) pistachio paste (for drizzling, optional)
  • Chocolate sponge cake or cookie base (cut into circles)

 

DIRECTIONS:

  1. Prepare the Pistachio Mousse
  1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons (30ml) of cold water. Let it sit for 5 minutes.
  2. Melt the White Chocolate: Place the finely chopped white chocolate in a heatproof bowl. Melt over a double boiler or microwave in 15-second intervals, stirring in between.
  3. Heat the Cream: In a saucepan, warm 1/2 cup (120ml) of heavy cream over low heat until steaming but not boiling. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  4. Combine Ingredients: Pour the warm cream mixture over the melted white chocolate and stir until smooth. Add the pistachio paste and vanilla extract, mixing well.
  5. Whip the Remaining Cream: In a separate bowl, beat the remaining 1/2 cup (120ml) of heavy cream until soft peaks form. Gently fold it into the pistachio mixture.
  6. Fill the Dome Molds: Pour the pistachio mousse into silicone dome molds, filling each halfway. Use a spatula to smooth the top and freeze for at least 2 hours.

 

  1. Prepare the Chocolate Mousse
  1. Bloom the Gelatin: In a small bowl, sprinkle gelatin over 2 tablespoons (30ml) of cold water. Let it sit for 5 minutes.
  2. Melt the Dark Chocolate: Place the finely chopped dark chocolate in a heatproof bowl. Melt over a double boiler or in the microwave in 15-second intervals.
  3. Heat the Cream: In a saucepan, heat 1/2 cup (120ml) of heavy cream with sugar over low heat until steaming.
  4. Combine: Stir the bloomed gelatin into the warm cream until dissolved, then pour over the melted chocolate. Stir until smooth.
  5. Whip the Cream: In a separate bowl, whip the remaining 1/2 cup (120ml) of heavy cream with vanilla extract until soft peaks form. Gently fold it into the chocolate mixture.
  6. Fill the Molds: Remove the frozen pistachio mousse domes from the freezer. Pour the chocolate mousse over each one, filling the molds completely. Smooth the tops and freeze for at least 4 hours or overnight.

 

  1. Assemble the Domes
  1. Unmold the Domes: Once fully frozen, gently remove the mousse domes from the silicone molds.
  2. Attach the Base: Place each dome on a prepared chocolate sponge cake or cookie base, pressing lightly to secure.

 

  1. Prepare the Mirror Glaze
  1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons (30ml) of cold water. Let sit for 5 minutes.
  2. Heat the Liquid Ingredients: In a saucepan, combine water, sugar, and sweetened condensed milk. Heat over medium until the sugar dissolves, but do not boil.
  3. Melt the Chocolate: Pour the hot mixture over the finely chopped dark chocolate. Stir until smooth.
  4. Blend and Strain: Stir in the bloomed gelatin until dissolved. Strain the glaze through a fine-mesh sieve to remove any lumps. Let it cool until slightly thickened but still pourable (about 90°F/32°C).

 

  1. Glaze and Final Assembly
  1. Prepare for Glazing: Place the frozen domes on a wire rack set over a tray to catch excess glaze.
  2. Pour the Mirror Glaze: Slowly pour the glaze over each dome, ensuring even coverage. Let any excess drip off.
  3. Decorate: Sprinkle crushed pistachios around the base and drizzle with pistachio paste if desired.

 

  1. Serve and Enjoy!
  1. Let Set: Refrigerate the domes for at least 15 minutes to allow the glaze to set.
  2. Serve Chilled: Transfer to serving plates and enjoy the luxurious combination of chocolate and pistachio!

 

NOTES:

Molds and Freezing

  • Use silicone dome molds for easy release and a professional shape.
  • Freezing between mousse layers ensures clean separation of flavors.

Glazing Tips

  • Ensure the domes are completely frozen before glazing to prevent melting.
  • The mirror glaze should be around 90°F (32°C) for the best consistency when pouring.

Storing

  • Keep in an airtight container in the refrigerator for up to 3 days.
  • Domes can be frozen for up to 1 month. Thaw in the fridge overnight before serving.

Variations

  • Swap pistachios for hazelnuts for a Nutella-inspired version.
  • Use milk chocolate instead of dark chocolate for a lighter flavor profile.
  • Add a hint of coffee to the chocolate mousse for a mocha twist.

 

Enjoy your Heavenly Chocolate Pistachio Dome!