Almond White Chocolate Emerald Mirror Domes

 

Ingredients

For the Almond White Chocolate Mousse:

1 cup white chocolate chips

1/2 cup whole milk

1/2 tsp almond extract

1 1/2 tsp gelatin powder, bloomed in 2 tbsp cold water

1 cup heavy cream, whipped to soft peaks

For the Emerald Mirror Glaze:

1 cup granulated sugar

1/2 cup sweetened condensed milk

1/2 cup water

1 cup white chocolate chips

1 tbsp gelatin powder, bloomed in 2 tbsp cold water

Deep green gel food coloring

For the Toasted Almond Shortbread:

1 cup all-purpose flour

1/3 cup powdered sugar

1/4 cup almond meal

1/2 cup unsalted butter, chilled and cubed

For Garnish (optional):

Sliced toasted almonds

Edible silver leaf

Directions

Heat milk and almond extract in a small saucepan until

simmering; stir in bloomed gelatin until dissolved.

Pour the hot milk mixture over 1 cup white chocolate

chips and whisk until completely smooth.

Cool the chocolate base to room temperature, then gently

fold in the whipped heavy cream until no streaks remain.

Pour the mousse into silicone dome molds and freeze for

at least 5 hours until completely solid.

Pulse flour, powdered sugar, almond meal, and butter in

a food processor until a dough forms.

Roll the dough to 1/4-inch thickness, cut into rounds

slightly larger than the dome molds, and bake at 350°F

for 10 minutes.

Simmer sugar, water, and condensed milk for the glaze;

remove from heat and stir in the second portion of

gelatin and white chocolate.

Add green gel coloring and use an immersion blender to

ensure a smooth, bubble-free consistency.

Cool the glaze to 90°F, then pour over the frozen domes

placed on a wire rack over a clean tray.

Lift the glazed domes carefully onto the cooled almond

shortbread bases and refrigerate for 1 hour before

serving.