White chocolate Dome with Pistachio mousse, Financier base and Raspberry coulis

Looking to impress your guests this weekend? Well this dessert will definitely be a showstopper and the good news is that it is easier than you think.
If you are like me and have always been scared of making a chocolate ball, then this recipe is for you! Thanks to the mousse inside, there is little chance for the chocolate to crack.
The only technical part in this recipe, is to get the chocolate at the correct temperature to temper it correctly (so that it is shinny!) but no need to be a pro to do that! You just need a little bit of patience and a microwave ūüėČ

Quantity: 8 Domes
Utensils: Silicone half-sphere moulds, Electric Mixer
Difficulty:

Chocolate dome
  • 200g¬†White chocolate
Pistachio mousse
  • 100g of powdered pistachios
  • 2 eggs
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 2 sheets of gelatine (or agar agar for the veggies)
  • 150ml very cold whipped cream
Financier
  • 50g almond powder
  • 50g all purpose flour
  • 150g caster sugar
  • 75g butter
  • 4 egg¬†whites
  • 1/2 tsp vanilla extract
  • 1 pinch¬†salt
Raspberry coulis
  • 100g frozen raspberries (or fresh when on season)
  • 50g sugar
Other
  • Some extra frozen or fresh raspberries (about 2 per dome)

METHOD

  1. Chocolate dome: melt the white chocolate au bain-marie or in the microwave until melted correctly. With a brush, distribute half of the chocolate evenly in the moulds and refrigerate until set (30 min). Repeat with the rest of the chocolate to add a second coat.
  2. Pistachio mousse: Place the gelatine in a plate of cold water to soften. Separate the egg yolks from the egg whites, place the egg yolks in a pan and egg whites in a bowl. Add the sugar to the egg yolks and mix well until it whitens, add the pistachio powder next. Put the pan on a medium heat, add the gelatine and continue to mix well until it thickens (about 3min). Refrigerate until cold. In the meantime, add a pinch of salt to the egg whites and beat until firm. Beat the whipped cream in Chantilly (it should hold perfectly). When the pistachio mix is cold, add a little bit of the egg whites and mix well for the mix to soften. Add more egg whites if needed: you want it to be soft enough to incorporate the egg whites and cream without breaking them. Mix gently until you can no longer see the egg whites.
  3. Financier: Layout a tray with some grease proof paper and preheat the oven at 200¬į degrees (gas 6). Mix the dry ingredients – almond, flour, sugar, salt – and in a separate bowl, beat the egg whites with a pinch of salt until firm. Gently incorporate the egg whites to the dry mix, add the vanilla extract at the end. Lay on the tray and cook for 15min until brown on top.
  4. Coulis: In a pan, add the raspberries, sugar, 1/4 cup of water and cook on medium heat for 10min (avoid it to boil). Crush the raspberries and pass the mix through a sieve for a smooth texture.

ASSEMBLE

In the chocolate dome, add 2 raspberries. Pour some of the pistachio mouse inside the dome until about 3 quarters full. Cut the financier into 8 round shapes (I use a the side of a glass to guide my knife) and place on top of the mousse. Let it set for a minimum of 2 hours – I prefer to leave it overnight.
Serve it with crushed pistachios and coulis.

Follow:
manonslittlekitchen

Leave a Reply

Your email address will not be published. Required fields are marked *