This Chocolate Pistachio Dome with Almond and Pistachio Nougatine is inspired by the elegant Chocolate Journeys dessert served onboard Princess Cruises. It features a creamy chocolate mousse dome filled with pistachio crème mousseline. The dome sits on a vanilla sable with a layer of almond pistachio nougatine in between. A mirror glaze is poured over the top of each dome for an exquisite presentation.
This post was inspired & sponsored by Princess Cruises. All opinions expressed are my own.
If you’ve been following along, you know I recently partnered with Princess Cruises to cruise through the Panama Canal aboard the Coral Princess. I’ve been sharing my experience along with some of my favorite recipes inspired by the trip.
Two nights we were served a Chocolate Pistachio Dome with Almond and Pistachio Nougatine for dessert. It’s part of the exclusive Chocolate Journeys program on all Princess Cruises’ ships. Each dessert is handcrafted by the famous chocolatier, Norman Love.
Today’s recipe is dedicated to our lovely host, Sara! She absolutely loves the pistachio dome and couldn’t wait for us all to try it. After one taste, I completely understood her passion for this indulgent treat.
The recipe has several steps but don’t let all the steps scare you. They’re really not complicated. Plus, each step is thorough so you can approach the recipe with confidence.
Plan ahead when making these chocolate domes!
I recommend making all the components of the recipe a day in advance.
The pastry cream for the mousseline needs to be cold before mixing in the butter. Then, the final product needs to be piped into molds and frozen for about an hour to set. While the mousseline is chilling in the freezer you should begin working on the vanilla sables.
Once the dough for the sables has been mixed, roll it out to a ¼ inch thickness between two sheets of parchment paper. The rolled dough also needs to be chilled before cutting out the cookies. I put it in the freezer for 1 hour to firm up. Then, I proceed with cutting and baking the vanilla sables.
While the sables cool, make the almond pistachio nougatine. There will some leftover nougatine once the chocolate pistachio domes are assembled. You can use it garnish the domes or save it and use it in vanilla ice cream!
By now the sables should be cool and the pistachio crème mousseline should be firm. It’s time to make the chocolate mousse domes. Once the mousse is prepared, divide it among twelve 3-ounce dome molds. Use the back of a spoon to level the mousse inside the molds and pop them in the freezer for about 20 minutes.
You want the mousse to be firm enough to support the weight of the filling but it shouldn’t be so firm, it’s hardened.
Once the filling has set slightly, you can begin assembling the domes. Press one semicircle of pistachio crème mousseline into the centers of each chocolate mousse dome. Press it in just until the base of the mousseline is flush with the base of the chocolate dome.
Next, sprinkle about one teaspoon of almond pistachio nougatine over the center and top it with a vanilla sable. The sable should sit snug just inside the mold. Press it gently so it’s touching the mousse.
Put the domes back into the freezer to set. This where I stop for the day. I let the domes freeze overnight then add the glaze the next day.
I don’t like the texture of the mirror glaze after it has sat in the refrigerator for too long so I glaze the domes just before I’m ready to serve them.
Once the glaze is made, it needs to cool before you pour it over the domes. Transfer it to a medium bowl set over ice. Stir it frequently until it cools to 75°F. Strain the glaze through a fine-mesh sieve into a large pitcher or measuring cup with a pour spout. This will make it easier to pour over the domes.
Unmold the domes and set them on a wire rack over a large rimmed baking pan. Pour the glaze over the frozen domes. You can make more than one pass if you desire a thicker glaze. The glaze will set to a soft gel-like texture.
Transfer the domes to individual serving plates and garnish with whipped cream, leftover nougatine, or chopped pistachios.
Important tools needed to make chocolate pistachio domes
For the crème mousseline, I used a semicircle silicone mold with cavities about .95 inches in diameter. Each semicircle holds around one teaspoon of filling. You’ll have enough pistachio crème mousseline to fill 24 chocolate pistachio domes.
Since the recipe makes only 12 domes, you can freeze the remaining 12 semicircles of crème mousseline and use them at a later date.
For the chocolate mousse domes, I used these half circle silicone molds. Each one holds about three ounces.
You’ll also need a 1 and ½ inch round cookie cutter. This is the perfect size so the cookies will fit flush with the base of the domes.
If you want to have your own Chocolate Journeys experience, whip up a Chocolate Pistachio Dome! You may also want to try Strawberry Panna Cotta, Chocolate Raspberry Cupcakes, Jamaican Jerk Chicken from Lemons for Lulu, and Nutella Donuts from Dinners, Dishes and Desserts.
If you’d like to learn more about cruising the Panama Canal, take a look at Cruise Tips for Introverts, Staying Fit on Vacation by Lemons for Lulu, Exploring the Historic City of Cartagena by Postcards to Seattle.