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In my dessert workshop, these Ferrero Rocher-style domes have become the highlight of my sweet treats. I love them for being both fancy and generous. They're my go-to showstopper when I want to wow my guests without slaving away in the kitchen. The best part? Everyone can enjoy them, even my friends who watch their egg intake.
My delightful sweet creation
I'm totally hooked on the mix of textures between the snappy chocolate shell and the creamy praline center that melts in your mouth. I can't help but smile when I see people's eyes light up as I bring these domes to the table. The trick? A simple assembly that looks way more complicated than it really is!
My essential shopping list
- For homemade praline: Regular powdered sugar, a spoonful of water and my favorite organic hazelnuts.
- For the irresistible crispy layer: Fresh wafer cookies, my favorite milk chocolate and our freshly made praline.
- For silky smooth mousse: Well-chilled cream, a gelatin sheet and our hazelnut praline.
- For the gooey center: My top-pick chocolate spread and toasted hazelnuts.
- For the chocolate coating: Good quality milk chocolate and crushed hazelnuts for decoration.
My step-by-step approach
- Homemade praline
- I keep a close eye on my caramel, toss in the hazelnuts and let them work their magic. Once cooled down, I blend everything for a smooth finish.
- The crunchy foundation
- I mix all ingredients with care to make those little discs that make all the difference.
- Chocolate shells
- I carefully line my molds with two thin layers for the perfect result.
- The tasty center
- I combine my hazelnuts and chocolate spread into an impossible-to-resist mixture.
- The soft mousse
- I whip my cold cream, then gently fold in the praline and gelatin.
The final touches
I fill each dome like I'm handling a treasure, layer by layer. First comes the fluffy mousse, then the gooey center right in the middle, more mousse on top, and I finish with my crunchy disc. After a night in the fridge, my little wonders are ready to shine with their hazelnut decoration.
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My insider tips
For my gluten-sensitive friends, I swap out the wafer cookies for special corn flakes that add just as much crunch. Sometimes I'll add a touch of gold leaf for fancy occasions. And my most valuable advice? Take them out of the fridge about 10 minutes before serving so they're at their absolute best!
Frequently Asked Questions
- → Can I make these domes ahead?
- Yes, they stay fresh in the fridge for up to 3 days. You can also freeze them for a month and thaw 4 hours before serving.
- → What's the trick to perfect homemade praline?
- Be patient with the caramelizing process. The sugar will crystallize first, then melt again. Stir consistently until it turns a golden caramel color.
- → Can store-bought praline work?
- Absolutely! Go for high-quality store-bought praline with a high hazelnut ratio for the best flavor.
- → How do you remove the domes from molds?
- Quickly run the molds under warm water or use a hairdryer. They should pop out without melting the chocolate.
- → What's the ideal chocolate temperature?
- For milk chocolate, keep it between 29-30°C. A thermometer can help ensure a shiny finish and easy release.