Ruby Chocolate & Pomegranate Mirror Glaze

Ingredients

For the Main Component:

1 1/2 cups heavy cream, chilled

1/2 cup pomegranate juice

1/4 cup granulated sugar

2 tsp unflavored gelatin powder

3 tbsp cold water

1/2 cup ruby chocolate chips, melted and cooled

For the Secondary Component:

1/2 cup pomegranate arils

2 tbsp pomegranate juice

1 tbsp honey

1 tsp cornstarch

For the Sauce / Layer / Topping:

1 cup ruby chocolate chips

1/2 cup granulated sugar

1/4 cup water

1/4 cup sweetened condensed milk

2 tsp unflavored gelatin powder

2 tbsp cold water

For Garnish (optional):

Fresh pomegranate arils

1 tsp dried rose petals

Directions

Bloom 2 tsp gelatin in 3 tbsp cold water for 5 minutes.

Simmer 2 tbsp pomegranate juice, honey, and cornstarch

in a small pan until thickened; stir in 1/2 cup arils, spoon

into small hemisphere molds, and freeze until solid.

Heat 1/2 cup pomegranate juice and sugar until

simmering, then stir in the bloomed gelatin until

dissolved; whisk in the melted ruby chocolate.

Whip heavy cream to soft peaks and gently fold into the

cooled ruby chocolate mixture.

Fill large dome molds halfway with the mousse, insert a

frozen pomegranate center, and fill to the top; freeze

overnight.

For the glaze, bloom 2 tsp gelatin in 2 tbsp cold water.

Boil sugar, water, and condensed milk in a saucepan;

remove from heat and stir in the gelatin.

Pour the hot liquid over 1 cup ruby chocolate chips, let sit

for 2 minutes, then emulsify with a hand blender until

perfectly smooth.

Let the glaze cool to 90°F, then pour over the frozen

domes placed on a wire rack.