Bake this irresistible Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream at home. Made with heavy cream, milk, sugar a…
This Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream relies on simple, everyday ingredients such as milk, sugar, egg yolks and milk chocolate. It comes together quickly and makes 4 servings, at about 1523 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.
Updated Jun 30, 2026
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1
Whip the 16 ounces heavy cream to soft peaks.
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2
Bring the milk and remaining 4 1/2 ounces of cream to a boil.
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3
Beat the sugar and egg yolks until smooth.
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4
While whisking egg yolk mixture, add a small ladle of the hot cream and whisk well to temper.
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5
Add the yolk mixture to the cream mixture and cook over low heat, while whisking, until thick enough to coat the back of a spoon.
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6
Remove from the heat.
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7
Strain and pour over the chocolate.
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8
Mix to incorporate.
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Gently fold in the whipped cream.
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Caramel Cream:
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11
Combine the sugar and water in a saucepan.
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12
Cook over medium heat, stirring, until mixture comes to a boil.
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Once mixture boils, don't stir anymore.
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Boil until the mixture turns a dark caramel color.
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Once a dark caramel color is achieved, remove from the heat and carefully add half quart cream and the vanilla bean.
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Be careful as the mixture may sputter a bit when you add the cream.
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Bring back to a boil and cook until a uniform consistency is achieved.
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Strain and let cool overnight.
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Whip the remaining half quart of cream to soft peaks.
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Fold in the caramel.
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Assembly:
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While the ice cream is still soft stir in 1 cup of pistachio nougatine.
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Place in freezer until ready to serve.
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Pipe the mousse into 4-ounce dome molds and gently spoon up the sides to create a shell.
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Place in the freezer until set.
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Pipe in about 2 tablespoons of the caramel cream into each dome mold.
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Top with a chocolate disk and a round of chocolate biscuit.
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Place in the freezer until set and then unmold and store in the refrigerator until ready to serve.
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29
Warm the chocolate glaze.
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30
Place a sable round on a plate.
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Glaze the dome and place it on top of the cookie.
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Top with a dot of gold leaf.
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Serve with the pistachio ice cream and chocolate garnishes.
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12 egg whites
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1 cup plus 1 tablespoon sugar, plus 2 cups sugar
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8 yolks
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11 ounces canola oil
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8 ounces water
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1 1/2 cups cake flour
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6 ounces cocoa
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1/2 tablespoon baking soda
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1/2 tablespoon baking powder
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Preheat the oven to 350 degrees F.
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Place the egg whites in a mixer and whisk until frothy.
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While whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to soft peaks.
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Meanwhile whisk together the yolks, oil and water until frothy.
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47
Stir in the remaining 2 cups sugar.
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48
Sift the remaining dry ingredients and whisk into the yolk mixture.
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49
Gently fold in the meringue.
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50
Spread between 3 full sheet pans lined with parchment and bake until the cake springs back in the center, about 10 minutes.
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Let cool.
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52
Cut with a round cutter to fit directly at the base of the dome mold.
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7 ounces butter
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1/2 cup plus 1 tablespoon sugar
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1 egg
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1 yolk
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1 1/2 cups all-purpose flour
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3 ounces cocoa
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Pinch salt
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60
Preheat the oven to 350 degrees F.
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61
Cream together the butter and sugar.
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Add the egg and yolk, 1 at a time, just to combine.
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Sift all dry ingredients and add a little at a time until just mixed together.
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64
Roll out very thin, about 1/8-inch.
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Cut out with a 1 1/2-inch round cutter.
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Sprinkle disks with sugar and bake off until dry to the touch, about 6 to 8 minutes.
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Let cool.
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68
Chocolate Glaze:
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3 1/2 ounces water
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1/2 cup sugar
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71
9 ounces cream
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2 ounces corn syrup
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3 1/2 ounces 58 percent chocolate
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2 cups pate a glacer brune
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Bring the water, sugar, cream and corn syrup to a boil.
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Pour over the chocolates and mix together.
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Let cool.
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6 ounces butter
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2 1/2 ounces corn syrup
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80
6 1/2 ounces confectioners' sugar
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1/4 teaspoon pectin
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1/2 pound chopped pistachios
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Preheat oven to 325 degree F.
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In a large pot, melt the butter and corn syrup.
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85
Stir in the confectioners' sugar and pectin and cook, stirring until you have reached a full boil.
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86
Continue to cook for 2 minutes.
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Stir in the pistachios.
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Spread onto parchment lined sheet pan and bake in the oven until golden brown.
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Let cool.
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90
Grind in a food processor into small chunks.
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1 quart milk
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1/2 quart cream
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1 vanilla beans, split and scraped
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2 cups sugar
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10 egg yolks
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Bring the milk, cream, vanilla beans and half the sugar to a boil.
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97
Whisk together the remaining sugar and yolks.
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98
While whisking, add a ladle of the hot cream mixture to the yolks.
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99
Stir the yolk mixture into the cream mixture and cook over low heat until the mixture thickens enough to coat the back of a spoon.
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100
Remove from the heat and strain.
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101
Let cool and process in an ice cream machine.
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72 percent chocolate
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Fleur de sel
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Temper chocolate and spread a thin layer out onto parchment.
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105
Sprinkle lightly with fleur de sel before it sets.
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106
Cut out with a 3/4-inch circle cutter.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Preheat the oven fully and bake on the middle rack for the most even results.
- Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
- Let it cool before slicing so it sets properly and holds its shape.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
- Coconut cream is a reliable plant-based alternative to dairy cream.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 16 ounces heavy cream, plus 4 1/2 ounces cream, 4 1/2 ounces milk, .75 ounce sugar, 3 egg yolks, and more.
Yes, Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.