Delicious Chocolate and Praline Domes with Mascarpone Mousse: A Heavenly Dessert

Melt the dark chocolate in a bain-marie (double boiler) until smooth.
Using a brush, cover the inside of silicone molds shaped like half-spheres with the melted chocolate. Place the molds in the refrigerator to harden the first layer.
Apply a second layer of chocolate to ensure the walls are thicker and more uniform. Place the molds back in the refrigerator until the chocolate has completely hardened.
2. Preparation of the Mascarpone Mousse:

In a mixing bowl, combine the mascarpone with the sugar and vanilla, mixing until the texture is smooth and homogeneous.
In another bowl, whip the cold liquid cream into firm whipped cream.
Gently fold the whipped cream into the mascarpone mixture without deflating the mousse.
3. Assembly of the Domes:

Carefully unmold the hardened chocolate shells from the silicone molds.
Fill each shell with the mascarpone mousse using a piping bag or a spoon.
Add a spoonful of praline to the center of each dome for a crunchy effect.
Close each dome with another chocolate shell to form a complete dome.
4. Chilling:

Place the domes in the refrigerator for at least 2 hours to allow the mousse to firm up.
Serving and Storage Tips: