About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
40 mins

Patisserie at Home
2 tablespoons

Almond meringue discs
50 g/1⁄4 cup egg whites (2–3 egg whites)

Amaretto ganache
31⁄2 tablespoons whipping cream

Chocolate mousse
200 g/7 oz. white chocolate, chopped

White chocolate ganache
31⁄2 tablespoons whipping cream

Makes 6

These treats are filled with white chocolate mousse, Amaretto ganache and almond meringue, then coated in white chocolate ganache – stunning!

Posted by Ryland Peters & Small Published See Ryland Peters & Small's 141 projects » © 2019 Will Torrent / Ryland Peters & Small · Reproduced with permission. · Patisserie at Home by Will Torrent, published by Ryland Peters & Small and photography by Jonathan Gregson. Images copyright Ryland Peters & Small.
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  • Step 1

    Start the recipe the day before you want to serve the domes.

    For the almond meringue discs:

    Preheat the oven to 110˚C (225˚F) Gas 1⁄4.

    Put the egg whites and lemon juice in a stand mixer or in a bowl using an electric whisk and whisk until frothy.
    Add one-third of the sugar to the bowl and whisk until it looks like it has dissolved.

    Add another third of the sugar and whisk until the mixture trebles in volume and starts to properly resemble meringue.

    Stop the stand mixer or whisk and add the last of the sugar as well as the vanilla to the bowl. On a very high speed, whisk briefly just to incorporate the sugar, then stop immediately. Add the ground and chopped almonds.
    Measure the diameter of the holes in the silicone pan. Using a teaspoon, spoon out a little meringue onto the prepared baking sheet and spread it with the back of the spoon to the recorded diameter. Make 6 discs like this.
    Bake in the preheated oven for 1 hour, then turn the oven off and allow the meringues to cool completely inside the oven with the door closed. This could ideally be done overnight.

  • Step 2

    For the Amaretto ganache:

    Put the cream and Amaretto in a saucepan and bring to the boil over low heat. Pour the boiled cream into a wide, heatproof bowl and add the chocolate and butter. Using a spatula, start to mix the ingredients in a circular motion, just in the centre of the bowl. Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid. Gradually widen the circle until all the chocolate has melted and have a shiny, smooth ganache.

  • Step 3

    For the chocolate mousse

    Melt the chocolate in a microwave or in a heatproof bowl over a pan of simmering water (not letting the base of the bowl touch the water). Whisk the cream and egg white in separate bowls until soft peaks form. Gently fold the cream and then the egg white into the melted chocolate with a large metal spoon.

    Spoon some of the mousse into the holes of the silicone pan. Using the back of the spoon, spread the mousse up the sides of the dome. Spoon the Amaretto ganache into the lined domes and cover with more mousse.

    Seal each dome with a meringue disc and press down so that the excess mousse oozes out. Scrape off the excess with a knife and make sure there are no gaps round the meringue. Freeze overnight.

  • Step 4

    For the white chocolate ganache

    The next day, make the white chocolate ganache as described above (it won’t have butter).

    Gently ease the frozen domes out of the pan and place on a wire rack. Pour the warm ganache over them. It will set very quickly over the frozen domes. Allow to defrost in the fridge. To serve, decorate with flaked/slivered almonds.

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