Chocolate dome, praline mousse and raspberry melting heart
Indulge your senses in a symphony of flavors with our exquisite Chocolate Dome, Praline Mousse, and Raspberry Melting Heart. This decadent dessert promises a harmonious blend of rich chocolate, velvety praline, and a burst of vibrant raspberry goodness. In this article, we’ll guide you through the art of crafting this sublime treat, ensuring each bite is a journey of pure bliss.
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Preparation 30 min
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Rest 2 h 00
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Baking 10 min
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Servings 2
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Level Intermédiaire
Ingredients
Melting hearts
Soft cake
Domes
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Note
Remember to remove the domes from the freezer about 3 hours before serving.
Tip
For added effect, add a little gold leaf or sprinkle your dome with golden glitter sugar.
Preparation steps
Melting hearts
Soft cake
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 10 min
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Domes
Your comments
Chocolate dome, praline mousse and raspberry melting heart
Indulge your senses in a symphony of flavors with our exquisite Chocolate Dome, Praline Mousse, and Raspberry Melting Heart. This decadent dessert promises a harmonious blend of rich chocolate, velvety praline, and a burst of vibrant raspberry goodness. In this article, we’ll guide you through the art of crafting this sublime treat, ensuring each bite is a journey of pure bliss.
Note
Remember to remove the domes from the freezer about 3 hours before serving.
Tip
For added effect, add a little gold leaf or sprinkle your dome with golden glitter sugar.
Ingredients
Melting hearts
- Raspberries : 100 grams
- Caster sugar : 2 teaspoons
Soft cake
- Eggs : 1
- Flour : 20 grams
- Unsalted butter : 20 grams
- Vanilla sugar : 14 grams
- Milk : 2 tablespoons
- Unsweetened cocoa powder : 2 tablespoons
- Hazelnuts (Powder) : 2 tablespoons
Domes
- Dark baking chocolate (70%) (Approx. 10 squares) : 50 grams
- Whipping cream 30% : 10 centiliters
- Mascarpone cheese : 1 tablespoon
- Pralin : 1 tablespoon
- Praline : 2 teaspoons
Preparation steps
Melting hearts
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Heat the raspberries and sugar in a saucepan.
Bring to the boil and cook for 8 minutes. -
Mash all the ingredients together, then strain through a fine sieve to remove only the coulis.
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Place in the "mini half sphere" moulds and place in the freezer.
Soft cake
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Break the egg into a bowl.
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Add milk.
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Add the vanilla sugar.
(Here we used vanilla sugar with cane sugar, hence the darker color, but white sugar has no effect on the recipe). -
Finally, add the flour, cocoa, hazelnut powder and melted butter.
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Mix well to obtain a smooth, homogeneous paste.
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Place the dough in a frame (10 cm x 18 cm) on the silicone baking mat.
Bake for 10 minutes at 180 degrees Celsius. - Temperature: 180°C
- Heat: rotary
- Baking time: 10 min
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Remove the dough from the oven and leave to cool.
Once the dough has cooled, cut out two circles (7 cm in diameter) using a cookie cutter and set aside.(NB: The circles should be slightly smaller in diameter than the half-spheres, so that they fit correctly into the molds).
Domes
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Melt the chocolate in a bain-marie.
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Brush chocolate into two half-sphere moulds.
(Save a small amount of chocolate for the final step).
Set aside in a cool place. -
Whisk the cream in a bowl.
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The cream should be firm.
Set aside for later use. -
Place a generous tablespoon of praline in another bowl.
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Add the mascarpone and mix.
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Gradually add the whipped cream.
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Whisk well to obtain a homogeneous mixture.
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Remove the chocolate half-spheres.
Fill them a quarter full with praline mousse and place the coulis ice cubes on top. -
Cover with mousse, leaving a small space for the cookie.
The coulis ice cubes should be in the middle of the shells. -
Finally, place the cookie discs on the mousse.
They should not protrude from the moulds.
Place in the freezer for at least 2 hours. -
Once frozen, remove the domes from the moulds.
Spoon a little of the remaining melted chocolate around the edge of the domes, and place the praline on top.Leave to defrost for a good 3 hours before serving.