1 tsp powdered gelatine
360 ml double cream
170 g dark chocolate
240 ml double cream
10 g powdered gelatine
150 g caster sugar
100 g condensed milk
1 tsp vanilla extract
15 g cocoa powder
175 g dark chocolate
50 g shortbread to serve
- Bloom the 1 tsp of gelatine in 2 tbsp of water for 5 minutes. Pour the 360ml of the double cream into a medium saucepan and bring to a simmer over a medium heat. Roughly chop the 170g of dark chocolate and tip it into a mixing bowl. Remove the cream from the heat and stir in the gelatine then pour over the chocolate. Let it sit for a few minutes then stir everything together.
- In another mixing bowl, use a kmix Hand Mixer to whip the remaining 240ml of cream to soft peaks. Fold 1/3 of the cream into the chocolate mix once it has cooled to room temperature, then fold in the rest, trying to keep as much air as possible in the mix.
- Place silicon dome moulds onto a baking tray. Pour the mousse mixture into the moulds. Place the tray into the freezer and freeze for 4 hours.
- Stir the 10g of gelatine into 50ml of cold water to make a thick paste. Put a medium saucepan over a high heat and pour in 200ml of water with the sugar and condensed milk. Bring it just to a boil and turn off the heat. Stir in the vanilla, cocoa powder and bloomed gelatine until it is fully dissolved.
- Chop the 175g of dark chocolate, tip it into the beaker of a Triblade System Hand Blender and pour the hot liquid over it. Let the mixture sit for a few minutes until the chocolate is fully melted. Then using the Hand Blender Wand to blitz the mixture until very smooth, trying not to make too many bubbles. Pass the liquid through a fine sieve to strain any lumps. Cool the glaze to 32°C.
- Turn the frozen domes out onto a wire rack over a tray and pour over the glaze. Leave in the fridge for 30 minutes to cool and set. Remember, you can reuse the excess glaze that falls onto the tray.
- Carefully transfer the domes to your serving plates and crumble around the shortbread. Makes 10-12 domes