Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream

24 when assembled
  • Chocolate Mousse:
  • 16 ounces heavy cream, plus 4 1/2 ounces cream
  • 4 1/2 ounces milk
  • .75 ounce sugar
  • 3 egg yolks
  • 16 ounces milk chocolate
  • Caramel Cream:
  • 1/2 pound sugar
  • 4 ounces water
  • 1 quart cream
  • 1 vanilla bean split and scraped
  • Chocolate Biscuit, recipe follows
  • Chocolate Sable, recipe follows
  • Chocolate Glaze, recipe follows
  • Pistachio Nougatine, recipe follows
  • Vanilla Ice Cream, recipe follows
  • Chocolate disk, recipe follows
Watch how to make this recipe. Mousse:
  • Whip the 16 ounces heavy cream to soft peaks. Bring the milk and remaining 4 1/2 ounces of cream to a boil. Beat the sugar and egg yolks until smooth. While whisking egg yolk mixture, add a small ladle of the hot cream and whisk well to temper. Add the yolk mixture to the cream mixture and cook over low heat, while whisking, until thick enough to coat the back of a spoon. Remove from the heat. Strain and pour over the chocolate. Mix to incorporate. Gently fold in the whipped cream.

  • Caramel Cream:

  • Combine the sugar and water in a saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Once mixture boils, don't stir anymore. Boil until the mixture turns a dark caramel color. Once a dark caramel color is achieved, remove from the heat and carefully add half quart cream and the vanilla bean. Be careful as the mixture may sputter a bit when you add the cream. Bring back to a boil and cook until a uniform consistency is achieved. Strain and let cool overnight. Whip the remaining half quart of cream to soft peaks. Fold in the caramel.

  • Assembly:

  • While the ice cream is still soft stir in 1 cup of pistachio nougatine. Place in freezer until ready to serve.

  • Pipe the mousse into 4-ounce dome molds and gently spoon up the sides to create a shell. Place in the freezer until set. Pipe in about 2 tablespoons of the caramel cream into each dome mold. Top with a chocolate disk and a round of chocolate biscuit. Place in the freezer until set and then unmold and store in the refrigerator until ready to serve.

  • Warm the chocolate glaze. Place a sable round on a plate. Glaze the dome and place it on top of the cookie. Top with a dot of gold leaf. Serve with the pistachio ice cream and chocolate garnishes.

Chocolate Biscuit:
  • 12 egg whites

  • 1 cup plus 1 tablespoon sugar, plus 2 cups sugar

  • 8 yolks

  • 11 ounces canola oil

  • 8 ounces water

  • 1 1/2 cups cake flour

  • 6 ounces cocoa

  • 1/2 tablespoon baking soda

  • 1/2 tablespoon baking powder

  • Preheat the oven to 350 degrees F.

  • Place the egg whites in a mixer and whisk until frothy. While whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to soft peaks. Meanwhile whisk together the yolks, oil and water until frothy. Stir in the remaining 2 cups sugar. Sift the remaining dry ingredients and whisk into the yolk mixture.

  • Gently fold in the meringue. Spread between 3 full sheet pans lined with parchment and bake until the cake springs back in the center, about 10 minutes. Let cool. Cut with a round cutter to fit directly at the base of the dome mold.

Chocolate Sable:
  • 7 ounces butter

  • 1/2 cup plus 1 tablespoon sugar

  • 1 egg

  • 1 yolk

  • 1 1/2 cups all-purpose flour

  • 3 ounces cocoa

  • Pinch salt

  • Preheat the oven to 350 degrees F.

  • Cream together the butter and sugar. Add the egg and yolk, 1 at a time, just to combine.

  • Sift all dry ingredients and add a little at a time until just mixed together. Roll out very thin, about 1/8-inch. Cut out with a 1 1/2-inch round cutter. Sprinkle disks with sugar and bake off until dry to the touch, about 6 to 8 minutes. Let cool.

  • Chocolate Glaze:

  • 3 1/2 ounces water

  • 1/2 cup sugar

  • 9 ounces cream

  • 2 ounces corn syrup

  • 3 1/2 ounces 58 percent chocolate

  • 2 cups pate a glacer brune

  • Bring the water, sugar, cream and corn syrup to a boil. Pour over the chocolates and mix together. Let cool.

Pistachio Nougatine:
  • 6 ounces butter

  • 2 1/2 ounces corn syrup

  • 6 1/2 ounces confectioners' sugar

  • 1/4 teaspoon pectin

  • 1/2 pound chopped pistachios

  • Preheat oven to 325 degree F.

  • In a large pot, melt the butter and corn syrup. Stir in the confectioners' sugar and pectin and cook, stirring until you have reached a full boil. Continue to cook for 2 minutes. Stir in the pistachios. Spread onto parchment lined sheet pan and bake in the oven until golden brown. Let cool. Grind in a food processor into small chunks.

Vanilla Ice Cream:
  • 1 quart milk

  • 1/2 quart cream

  • 1 vanilla beans, split and scraped

  • 2 cups sugar

  • 10 egg yolks

  • Bring the milk, cream, vanilla beans and half the sugar to a boil. Whisk together the remaining sugar and yolks. While whisking, add a ladle of the hot cream mixture to the yolks. Stir the yolk mixture into the cream mixture and cook over low heat until the mixture thickens enough to coat the back of a spoon. Remove from the heat and strain. Let cool and process in an ice cream machine.

Chocolate disk:
  • 72 percent chocolate

  • Fleur de sel

  • Temper chocolate and spread a thin layer out onto parchment. Sprinkle lightly with fleur de sel before it sets. Cut out with a 3/4-inch circle cutter.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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