Crunchy Chocolate Dome Cakes

Chocolate genoise

1) Combine flour and cocoa powder

2) Mix eggs and sugar in a metal bowl. Warm atop bain marie to melt the sugar and mix until light in colour and voluminous

3) Add in dry ingredients and fold with a rubber spatula

4) Add in the butter and fold until just incorporated

5) Pour onto a baking sheet lined with baking paper and spread out to about 5 mm thickness

6) Bake at 180 degrees C until cooked

1) Combine all ingredients, set aside.

1) Combine dark chocolate and milk

2) Mix in gelatin

3) Fold in cream until homogenous

1) Combine water, cream, sugar and cocoa powder in a saucepan.

2) Bring to a boil

3) Add in gelatin and combine with a whisk

4) Cool to room temperature

1) Combine cream, milk and glucose in a saucepan.

2) Bring to a boil

3) Add in white chocolate and combine with a whisk

4) Add in gelatin and incorporate well

5) Cool to room temperature, place in a squeeze bottle

1) Using cookie cutters, cut genoise into small and medium rounds

2) Add a some crispy mixture onto the medium rounds

3) Add about 2 tablespoons of mousse per dome mould

4) Place small round on top and press lightly to half submerge in mousse

5) Top with more mousse to hide the small round

6) Add on the medium round, crispy side down

7) Freeze well

8) Unmould by holding in hot water for a few seconds and pressing one side down

9) Glaze and decorate to your heart's content

et.. voila!