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Emerald Matcha Pistachio Praline Domes

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Ingredients

Scale
  • For the Matcha Pistachio Mousse:
  • 8 oz white chocolate, finely chopped
  • 1 cup heavy whipping cream, divided
  • 8 oz mascarpone cheese
  • 2 tbsp pistachio paste
  • 2 tsp ceremonial-grade matcha powder
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste
  • For the Pistachio Praline Center:
  • 1/2 cup shelled pistachios, toasted
  • 1/4 cup granulated sugar
  • 1 tbsp butter
  • Pinch of sea salt
  • For the Pistachio Crunch Base:
  • 3/4 cup crushed vanilla cookies
  • 1/4 cup finely ground pistachios
  • 3 tbsp melted butter
  • For the Emerald Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/3 cup white chocolate, finely chopped
  • 2 tbsp heavy cream
  • 1 tbsp honey
  • 1 tsp pistachio paste
  • 1 tsp matcha powder
  • A drop of green food coloring (optional)
  • For Garnish (optional):
  • Crushed pistachios
  • White chocolate shards
  • Edible gold flakes
  • Matcha dust
  • Edible pearl shimmer

Instructions

  1. Heat 1/2 cup heavy cream until steaming. Pour over white chocolate and stir until smooth. Allow to cool.
  2. For the praline center, melt sugar in a skillet until amber colored. Stir in pistachios, butter, and sea salt. Spread onto parchment paper and cool completely. Break into small clusters and freeze for 20 minutes.
  3. Mix crushed vanilla cookies, ground pistachios, and melted butter. Press into small rounds matching the size of your dome molds. Chill until firm.
  4. Whip mascarpone cheese, pistachio paste, matcha powder, powdered sugar, vanilla bean paste, and the cooled white chocolate mixture until smooth. Whip remaining heavy cream separately and fold into the mixture until airy and mousse-like.
  5. Fill dome molds halfway with mousse. Press a frozen pistachio praline cluster into the center of each dome. Cover with more mousse and seal with a pistachio crunch base. Freeze for at least 6 hours.
  6. For the mirror glaze, gently warm sweetened condensed milk, white chocolate, heavy cream, honey, pistachio paste, and matcha powder until smooth and glossy. Add food coloring if desired. Cool until slightly thickened but still pourable.
  7. Unmold the frozen domes and place on a wire rack. Pour the emerald mirror glaze evenly over each dome, creating a smooth jewel-like finish.
  8. Garnish with crushed pistachios, white chocolate shards, edible gold flakes, a light dusting of matcha powder, and pearl shimmer.
  9. Allow the domes to soften slightly before serving. Slice open to reveal the crunchy pistachio praline surprise hidden inside the silky matcha mousse.

Nutrition

Find it online: https://cheerychop.com/matcha-pistachio-praline-domes/