Name: Spiral Chocolate Caramel Domes
Yield: Makes 12
Ingredients: 1 tablespoon (15 mL / 0.5 fl oz) water; Water to soften gelatin; 1½ teaspoons powdered gelatin or 2 gelatin sheets; ½ teaspoon vanilla extract; ½ cup (110 mL / 3.7 fl oz) water; ⅓ cup (75 g / 2.6 oz) sugar; 2 tablespoons (30 g / 1.1 oz) margarine or butter, melted; ¼ cup (40 g / 1.4 oz) plain or all-purpose flour; ¼ cup (30 g / 1.1 oz) cocoa powder; 5 medium egg yolks (75 g / 2.6 oz); ⅓ cup (100 g / 3.5 oz) heavy cream (35 percent fat); 3 tablespoons (45 g / 1.6 oz) additional water; ⅓ cup (125 g / 4.4 oz) glucose syrup or light corn syrup; ⅓ cup (50 g / 1.7 oz) cocoa powder; ½ tablespoon (10 g / 0.4 oz) powdered gelatin; Silicone hemisphere mold, each cavity ⅓ cup (80 mL /2.7 fl oz); ⅔ cup (150 g / 5.3 oz) sugar; 3 tablespoons (45 g / 1.6 oz) cold water; Piping bag; 3.5 oz (100 g) white compound chocolate; Cake turntable or lazy Susan; 2 tablespoons (25 g / 0.9 oz) sugar; 1 cup (200 g / 7 oz) sugar; ¼ cup (37 mL / 1.3 fl oz) water; ½ cup (100 g / 3.5 oz) heavy cream (35 percent fat); 3 tablespoons (40 g / 1.4 oz) sugar; ⅓ cup (100 mL / 3.4 fl oz) milk; ⅓ cup (100 mL / 3.4 fl oz) heavy cream (35 percent fat); 6 egg yolks (90 g / 3.2 oz); 1 tablespoon (45 g / 1.6 oz) sugar

Preparation info

Makes
12

Difficulty
Medium

Appears in

Crazy Sweet Creations

By Ann Reardon

Published 2021

About

This impressive dessert is perfect for a dinner party as most of the elements can be prepared weeks ahead and stored in the freezer. (Sneaky tip: you can also prepare a double batch of caramel brûlée—freeze half for this dessert and enjoy the rest straight away.)