Espresso Praline Midnight Mirror Glaze Domes

 

Ingredients

For the Espresso Bean Core:

1/2 cup heavy cream

2 tbsp dark roasted espresso beans, crushed

1 tbsp brown sugar

1/2 tsp gelatin powder (bloomed in 1 tsp cold water)

1 pinch sea salt

For the Praline Mousse:

1/2 cup hazelnut praline paste

1/2 cup whole milk

1/4 cup granulated sugar

1 1/2 tsp gelatin powder (bloomed in 2 tbsp cold water)

1 cup heavy cream, chilled

1/4 cup Greek yogurt, plain

1 tsp vanilla bean paste

For the Midnight Mirror Glaze:

3/4 cup granulated sugar

1/2 cup sweetened condensed milk

3/8 cup water

1 cup dark chocolate chips (70% cacao)

1 tbsp gelatin powder (bloomed in 1/4 cup cold water)

1 drop black gel food coloring

1 pinch deep blue edible luster dust

For the Dark Cocoa Sablé Base:

1 cup all-purpose flour

1/3 cup unsalted butter, cold and cubed

3 tbsp powdered sugar

3 tbsp unsweetened cocoa powder

1 pinch sea salt

Garnish:

1 tsp edible silver leaf

6 chocolate-covered espresso beans

1 tsp toasted hazelnuts, finely crushed

Directions

For the core: Heat heavy cream, crushed espresso beans,

and brown sugar in a small saucepan until simmering.

Remove from heat, cover, and steep for 15 minutes.

Strain through a fine-mesh sieve, stir in the bloomed

gelatin and salt. Pour into small silicone hemisphere

molds and freeze until solid.

For the base: Pulse flour, butter, powdered sugar, cocoa,

and salt in a food processor until a dough forms. Roll to

1/4-inch thickness, cut into circles slightly larger than

your dome molds, and bake at 350°F for 10 to 12

minutes. Let cool.

For the mousse: Heat milk and sugar until the sugar

dissolves. Stir in the bloomed gelatin until melted. Whisk

in the praline paste and vanilla until smooth. Let cool to

room temperature, then whisk in the Greek yogurt.

Whip the chilled heavy cream to medium peaks and

gently fold into the praline mixture.

Fill large silicone dome molds halfway with mousse.

Press a frozen espresso core into the center, then top

with remaining mousse. Level the tops and freeze for at

least 8 hours.

For the glaze: Bring sugar, water, and condensed milk to

a simmer. Remove from heat and stir in the bloomed

gelatin and dark chocolate chips until smooth and

glossy.

Add the black coloring and blue luster dust. Emulsify

with an immersion blender, keeping the blade

submerged. Strain and let cool to 90°F.

Place frozen domes on a wire rack over a tray. Pour the

midnight glaze over each dome in one smooth motion.

Let the glaze set for 5 minutes, then carefully transfer

each dome onto a cocoa sablé base.

Garnish with a chocolate-covered espresso bean, a touch

of silver leaf, and crushed hazelnuts for a "starlit night"

aesthetic.