This Chocolate Pistachio Dome with Almond and Pistachio Nougatine is inspired by the elegant Chocolate Journeys desserts served onboard Princess Cruises. It features 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 tops of each dome for an exquisite presentation. This recipe is time-consuming and requires a day of prep before the domes can be fully assembled but the effort is so worth it!
*I haven't found a good pistachio extract. The ones I've tried taste like almond extract. You're welcome to try the one linked in the ingredients or simply use pure almond extract.
The pistachio creme mousseline yields enough for 24 chocolate pistachio domes. I couldn't reduce the pastry cream more than I did without the risk of burning it during the cooking process. Once the mousseline has been frozen into molds you can transfer the leftovers to a zip-top freezer bag and freeze them for up to 1 month. Use them the next time you make this recipe.
There will also be leftover almond pistachio nougatine. Use it to garnish the domes or save it and sprinkle it over vanilla ice cream. Store it in a zip-top freezer bag in the freezer for up to 2 months.