Elegant Chocolate Mascarpone Dome Dessert Recipe

Instructions:

1. Whisk 120g all purpose flour, 20g Dutch processed cocoa powder, and 40g granulated sugar. Cut in 75g unsalted cold butter until the mixture looks like wet sand. Add 1 large egg yolk and mix until a dough forms. Roll between sheets of parchment to 1/8 inch thickness and bake at 350°F (180°C) for 12 minutes until the edges are firm and matte.
2. Bloom 7g of the gelatin powder in 30ml cold water for 10 minutes. Melt 150g of the dark chocolate with 50ml of the heavy whipping cream. Stir the bloomed gelatin into the warm chocolate until completely dissolved and shimmering. In a separate bowl, whisk 250g cold Mascarpone Cheese with 50g powdered sugar and 5ml vanilla bean paste until just combined and velvety. Gently fold the chocolate mixture into the mascarpone.
3. Whip the remaining 150ml heavy whipping cream to soft peaks. Fold this into your chocolate mascarpone mixture using large, sweeping motions. Pipe the mousse into silicone dome molds, leaving a tiny bit of space at the top. Press a pre cut circle of the baked cocoa sable onto the top of each dome. Freeze for 6 hours until rock hard to the touch.
4. In a saucepan, combine 150g granulated white sugar, 150g glucose syrup, and 70ml water. Bring to a boil, then stir in 100g sweetened condensed milk and the remaining 8g of bloomed gelatin. Pour this hot liquid over the remaining 150g dark chocolate. Let sit for 2 minutes, then use an immersion blender until the glaze is perfectly smooth and bubble free.
5. Place the frozen domes on a wire rack over a clean tray. Once the glaze cools to 92°F (33°C), pour it over the domes in a single, confident circular motion until every surface is covered in a dark, reflective coat. Let the excess drip for 5 minutes before moving to a serving plate.