Sea fruits – dome

Ingredients for 12 servings:

• 300 g chocolate, whole milk
• 280 ml cream
• 200 g hazelnuts, ground
• 180 g waffles (ice cream cones without filling)
• 50 g butter
• 85 g sugar
• 1 packet of vanilla sugar
• 60 g butter
• 115 g sugar
• 75 g almonds, peeled, sliced
• 40 g cornflakes, unsweetened
• 120 ml cream
• 1 pack of cake icing (or 150-200 g chocolate coating)
• Confectionery (chocolate seafood)

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours; Total time approx. 8 hours

A chocolate dream that amazes 😉

For the topping, roughly chop the chocolate, heat it in the cream, stirring constantly, until the chocolate has melted, and then let it cool. Toast the hazelnuts in a dry pan and let it cool. Place the ice cream cones in a freezer bag, seal the bag, and crush the cones with a rolling pin. Cream the butter until light and fluffy, gradually stirring in the sugar and vanilla sugar. Beat the chocolate cream with a hand mixer and stir into the butter. Finally, stir in the hazelnuts and waffle crumbs. Pour the mixture into a 20 cm diameter bombe mold lined with cling film and chill overnight. For the base, melt the butter in a saucepan and dissolve the sugar while stirring. When the mixture starts to brown, stir in the almonds and cornflakes. Remove the pan from the heat and slowly add the cream while stirring. Continue cooking, stirring, until the mixture thickens but is not brown. Mark a 22 cm diameter circle on a piece of aluminum foil greased with cooking oil. Spread the mixture into the circle using a wet spoon and press it flat. Let the base cool. Remove the almond base from the aluminum foil and place it on a cake plate. Turn the filling mixture out onto the base and peel off the cling film. Dissolve the cake glaze according to the package instructions and cover the dome with it. Garnish the dome with the seafood.