Chocolate ganache ingredients
– 370 g of 70% chocolate
– 135 g of egg yolk
– 45 g of sugar
– 500 cl of liquid fresh cream
– 150 g of whipped cream
– 150 g of white chocolate
– 85 g of liquid cream
– 2 tbsp. at. s pistachio paste
– 50 g of soft butter
– 50 g of flour
– 50 g of caster sugar
– 50 g of almond powder
– 75 g of water
– 150 g of glucose
– 150 g of caster sugar
– 100 g of condensed milk
– 150 g of 70% chocolate
– 20 g of gelatin leaves
Chocolate ganache: melt the chocolate in a double boiler. In a bowl, put the egg yolks and sugar, and whisk until you obtain a frothy and white texture.
Gradually add the melted chocolate and the slightly heated fresh cream. Be careful to whisk well so that the egg yolks do not cook. Then incorporate the whipped cream with a spatula. Keep cool
Pistachio ganache: Melt the chocolate in a bain-marie. Heat the cream slightly. Mix everything. Keep cool
Biscuit: mix together the flour, sugar, and ground almonds. Fold in the soft butter by hand. Roll out the dough and cut it out using a stainless steel circle the same size as your silicone mold. Bake the circles obtained in the oven on baking paper at 160 ° c.
Chocolate icing: put the gelatin sheets in cold water. Mix the chocolate with the condensed milk and melt in a double boiler. In a saucepan, add the water, glucose, and sugar and make a caramel. When the caramel is ready, pour it over the melted chocolate and mix vigorously. Add the gelatin and continue to mix until you obtain a smooth and shiny liquid.
Assembly of the dome: in a half-sphere silicone mold, put half of the chocolate ganache. Then, in the center, put a spoonful of pistachio ganache, and then fill with the rest of the chocolate ganache. Close the dome with the cookie.
Leave to set overnight in the freezer. The next day, unmold the domes and put them on a rack. Heat the icing and pour it over the domes.
Leave the domes on the grid for 2 hours on your countertop.
Lastly, your domes are ready and you can keep them cool.