White Chocolate Saffron Dome
For the last 10years I have spent the majority of my time in the city (NYC) and finding new dessert is something I throughly enjoyed. From trying new weekly macaroons in college from @lamaisondumacaron to crepe cake pick ups @ladymcakes after work, I always kept my eyes open for sweets. This also became something my husband looked forward to once I got married, I’d bring home something new for each of us to try at least once a month.
For the past year almost I’ve been working from home and left on my own to fulfill my dessert cravings. One thing led to another and I came up with these delicious desserts and I must say I’m quite proud cause I’m not exactly a baker. This recipe is family friendly, husband friendly and a great treat for yourself too! Check out the sister recipe to this which is Dark Chocolate!
PREP TIME: 45 minutes l COOK TIME: 15 minutes l
COOL TIME: 1 hour l ASSEMBLY TIME: 30 minutes l
TOTAL TIME: 2 hours 30 minutes
Ingredient
Dome:
8 oz white chocolate
1 tablespoon coconut oil
1/2 cup crushed pistachios
8 tablespoons strawberry jam, pick your favorite
Mousse:
2 cup heavy cream
6 oz. condensed milk
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Cake:
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1/2 cup unsalted butter, room temperature
1/2 cup milk
3/4 cup sugar
6 threads of saffron
2 teaspoons vanilla extract
Special Supplies:
12x18 sheet pan
Decorative sprinkles or gold leaf (Optional, for decoration only)
Direction
(Makes: 8 large domes or 15 mini domes)
Dome:
In a small pot, bring 2 cups of water to a boil.
Add chocolate chips to a large bowl and place on top of the water. You don’t want the bowl to touch the water but instead use to the steam to melt the chocolate.
Stir chocolate with a plastic spoon or spatula. until fully melted.
Add in coconut oil and stir to combine.
Take bowl off heat and set up a workstation with dome mold, small spoon or silicone brush and bowl of chocolate.
Coat the molds with a thin layer or chocolate, making sure to get all the edges.
Refrigerate for 10 minutes.
Repeats 6 & 7 two more times, for a total of 3 coats.
Leave molds in fridge until you are ready to assemble.
Mousse:
Add heavy cream to large bowl or stand mixer.
Begin to whip cream at high speed until soft peaks.
Add cream of tartar and vanilla.
Continue to whip until firm and stiff peaks.
Gently fold in condensed milk.
Set in refrigerator until ready to assemble.
Cake:
Prep sheet pan with non stick cooking spray or butter.
Pre heat oven to 350 degrees.
Combine flour, baking powder and salt in a bowl.
In a separate bowl, add in butter and beat together, After 2 minutes, add in oil and continue to cream.
Add in eggs one by one and combine into butter mixture.
Incorporate half of dry mix to butter mix and combine completely.
Be sure to scrape down the sides of the bowl at this time as well.
Stir in milk and vanilla extract.
Add remaining dry mix and stir together; try not to over mix the batter this point.
Spread evenly onto baking sheet and place in the middle of the oven.
Bake for 10-12 minutes; check doneness with toothpick. It will come out clean when the cake is done.
Take cake out and set aside to cool for 1 hour.
Assembly:
Cut circle rounds from cooled cake sheet.
You can use a cookie cutter, jar lid, etc. anything you have on hand that is the same size to the mold.
Add crushed pistachios to each mold.
1 teaspoon for small
2 teaspoons for large
Fill with mousse.
For smaller domes, fill to top of mold.
For larger domes, fill 3/4 of the way, leaving enough room to set cake inside the mold as well.
Add layer of strawberry jam.
1/2 tablespoon for small
1 tablespoon for large
Top with cake cut out.
For smaller domes, the cake should sit above the mold.
For large domes, gently push cake into mold but careful to not push mousse out.
