Hot Chocolate Dome

Created by

Julie Sharp - UK & Ireland Head of Chocolate Academy

level 1

Mona Lisa dark chocolate domes bring decadence and surprise to any dessert. In this recipe, the surprise is revealed by a sublime Callebaut W2 white chocolate and prosecco sauce.

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Recipe components

Callebaut® ingredients

Dome Filling

Ingredients	Preparation
2piece(s) CHD-CM-21428	Place one half of a dark chocolate dome into a large bowl.
100ml semi-skimmed milk 60g Callebaut - Chocolate Mousse Mix - Ready To Use - White Chocolate Mousse - 800g Bag	Prepare Callebaut white chocolate mousse as per the instructions on the packet. Pipe the white chocolate mousse into the dark chocolate dome.
6piece(s) mini brownie	Place brownie cubes on top.
50g raspberry puree 20g strawberries 20g fresh raspberries 20g sugar	Make a raspberry and strawberry compote and place on top.
10g CHW-CC-CRISPE0	Sprinkle with white chocolate crispearls. Place another dark chocolate dome on top of the first.

White Chocolate Prosecco Sauce

Ingredients	Preparation
80g Callebaut - Finest Belgian White Chocolate - Recipe N° W2 50ml prosecco	Place the white chocolate and Prosecco into a microwavable jug. Heat on full for 20 seconds, stir well. If any lumps remain, heat for a further 10 seconds and stir well. When smooth and warm to touch, pour the sauce slowly over the chocolate dome. The heat of the sauce will melt the dark chocolate to reveal the dessert inside.

Ingredients

Preparation

80g

Callebaut - Finest Belgian White Chocolate - Recipe N° W2
50ml

prosecco

Place the white chocolate and Prosecco into a microwavable jug.

Heat on full for 20 seconds, stir well. If any lumps remain, heat for a further 10 seconds and stir well.

When smooth and warm to touch, pour the sauce slowly over the chocolate dome. The heat of the sauce will melt the dark chocolate to reveal the dessert inside.