We found these great little half globes of yummy goodness when we had dinner at Boma restaurant in the Disney Animal Kingdom Lodge. They are highly addictive, as evidenced by the fact they were bringing trays of them out constantly while we were there. This is a time consuming recipe but it’s worth it. The 24 dome silicone tray that works best to form them costs around $100 or more, I’ve found 6 unit one’s for $20 and there are candy and soap molds out there for cheaper. I’m thinking a muffin pan would work in a pinch if it’s non-stick, they just won’t be domes.
Most recipes for these use Kahlua in them but the restaurant has an African theme and our waiter said they actually use Amarula (one of my favorite liqueurs), which makes sense since it’s made from the juice of the African Marula fruit. So this recipe will use the more authentic ingredient.
I suggest that you make lots if you are sharing them, otherwise you will run out in moments.
This recipe makes 16 pieces.
- 1 pound milk chocolate
- 4 cups whipping cream
- 5 egg yolks
- 1/4 cup + 1 tbsp white sugar
- 6 sheets gelatin (this is equal to 1.5 of the 1/4 ounce packets of powdered gelatin in1/4 cup water)
- 1/2 cup Amarula liqueur
- 1/4 cup espresso coffee
- 3/4 cup white chocolate ganache
- 1/4 cup dark chocolate ganache
- 1/4 inch thick sponge cake cut into circles that are large enough to cover molds
- 1.25 litres of whipping cream
- 1 1/4 cup semi-sweet chocolate chips (10 oz semi-sweet chocolate)
- 2.5 pounds of white chocolate
- 1 tbsp butter
- Melt milk chocolate in medium bowl over a hot water bath.
- Whip 4 cups of cream to soft peaks.
- Whisk egg yolks with sugar in a small bowl.
- Soften gelatin leaves in cold water and remove excess water(if using sheets)
- Mix gelatin with Amarula and coffee, set bowl over hot water bath to dissolve gelatin.
- Fold 1/3 of whipped cream into the chocolate.
- Add first the egg yolk than the gelatin mixtures to the chocolate than fold in the rest of the whipped cream to make a mousse.
- Pour mousse into forms.
- Place sponge cake circles on top and place in freezer to set.
- Once they are hard, unmold and place on a glazing rack.
- Make white and dark chocolate ganache. (see below)
- Put dark chocolate ganache in a pastry bag. Ladle white chocolate ganache over each dome to just cover it.
- Pipe stripes of dark ganache over each dome.
- Refrigerate domes to allow the glaze to set.
For dark chocolate ganache:
Heat 1 cup of whipping cream in a stainless steel pot over medium heat. In a medium bowl place 1 1/4 cup of semi-sweet chocolate chips (or 10 ounces chopped semi-sweet chocolate of your choice) Once hot, pour cream over chocolate and add 1 tbsp of butter. Combine well and set aside at room temperature.
For white chocolate ganache:
Heat 1 quart (1 litre) of whipping cream over meduim heat. In a large bowl put 2.5 pounds of chopped white chocolate. Once hot, pour cream over chocolate and stir until well combined. Set aside at room temperature.