Starry Chocolate Domes

On dine chez Nanou
Starry Chocolate Domes


If you have an overwhelming craving for chocolate and you want to make something that is both beautiful and flavorful, then try this Starry Chocolate Domes recipe. This recipe combines the richness of a dark chocolate and pecan brownie with a chocolate custard that is out of this world. Be sure to make these for the next holiday dinner party with friends or family. We hope you and your loved ones enjoy this sweet treat as much as we do.


100 grams butter
80 grams sugar
40 grams glucose
80 grams eggs
60 grams dark chocolate (melted)
40 grams flour
50 grams pecans
1 gram gelatin
cold water
30 grams egg yolks
25 grams sugar
50 grams milk
50 grams whipping cream
100 grams dark chocolate (broken into small pieces)
1 gram gelatin
cold water
20 grams egg yolks
6 grams sugar
40 grams milk
40 grams heavy cream
160 grams milk chocolate (melted)
215 grams whipped cream
2 grams gelatin
70 grams water (plus a bit more for the gelatin)
90 grams sugar
40 grams cocoa
60 grams whipping cream


1Preheat the oven to 350F (330F if using a convection oven).
2The first step is making the brownies, which are the base of the dome. Cream the butter, sugar, and glucose. Whisk in the eggs until smooth and creamy. Stir in the melted chocolate. Add the flour and pecans. Mix well.
3Place a silicone mat on a jelly roll pan and pour the brownie batter on it. Bake for about 15 minutes.
4Cool and transfer the brownies from the pan onto a parchment paper. Cut out the circles that will be placed under the domes. Set aside.
5Next start the chocolate custard. Soak the gelatin in cold water.
6In a bowl, mix the egg yolks and sugar.
7Heat the milk and cream in a medium saucepan. Pour a bit into the egg yolks and sugar and stir quickly. Add the rest of the hot liquid and stir. Return the mixture to the saucepan and thicken it over low heat. Off heat, stir the softened gelatin and dark chocolate into the thickened custard.
8Half-fill 6 dome-shaped silicone molds with custard. Let set for 1 hour in the refrigerator.
9Meanwhile, start working on the chocolate mousse. Soak the gelatin in cold water.
10Whisk the egg yolks and sugar together in a bowl.
11Heat the milk and cream in a medium saucepan. Once heated through, pour a little into the egg yolk and sugar mixture. Stir until well combined then add the rest of the hot liquid. Return the mixture to the saucepan and thicken over low heat. Off the heat, stir in the softened gelatin and melted chocolate. Fold in the whipped cream.
12Layer the chocolate mousse over the chocolate custard in the silicone molds. You can either fill the silicone molds to the top with mousse or leave some room for a brownie layer. Place the molds in the freezer overnight to make unmolding much easier.
13To make the icing, soak the gelatin in some cold water.
14Boil the water, sugar, cocoa, and cream. Take it off the heat, add the softened gelatin, and mix well. Let the icing cool completely before putting it on your domes.
15Take the domes out of the freezer 4 hours before icing them. If you did not put a brownie layer in your molds, unmold them onto the brownie shapes prepared earlier. Ice the domes and refrigerate for 2 hours before serving.
16Remove the domes from the fridge and decorate them with star-shaped white chocolate. Serve.
Discover more recipes from On dine chez Nanou