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1
If you prepare your ganache the night before, do not forget to leave it at room temperature for at least 30 minutes so that it is not too hard to work with.
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2
Melt 150 grams of dark chocolate in double boiler or microwave.
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3
Using a brush, coat the silicone domes with a not too thick layer of chocolate .
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4
Let the excess chocolate run if necessary.
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5
Chill for 15 minutes.
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6
Add a second layer (warm your chocolate again if it is not flexible enough).
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7
Put in the refrigerator for 30 minutes.
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8
Prepare the mousse.
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9
Separating the whites from the yolks.
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10
Beat the egg whites until stiff.
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11
Melt 100 grams of chocolate.
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12
Add the egg yolks, while mixing quickly.
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13
Gently mix in the egg whites to obtain a homogeneous mousse.
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14
Fill the shells with the chocolate mousse to 2/3. Add a teaspoon of caramel ganache. Cover it with the chocolate mousse. Smooth the surface and refrigerate for at least 1 hour (you can prepare it the day before).
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15
At least 1 hour before serving, prepare the base by crumbling Russian cigarettes cookies. Add the melted butter and mix to obtain a thick dough. Using a spoon, pack the preparation in pastry rings the same size as the individual domes.
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16
Remove pastry rings and unmold domes above. Put in the refrigerator until serving time.
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17
Remove the domes from the refrigerator 20 minutes before eating.
