Donsuemor Financiers top off this delectable dessert that’s sure to be a hit at any party.
1 cup praline paste (we like Valrhona)
1 cup cookie crumbs
1/4 cup milk chocolate
1/4 cup brown butter*
Melt the butter into the milk chocolate. Stir in the praline paste, mix in the cookie crumbs, and let set in the refrigerator. Scoop or form into small balls (this is easily done if the mixture is cold). *To make brown butter, melt butter in a saucepan, and stir until the butter foams up and the milk solids just begin to turn brown. In order to yield 1/4c, you will have to start out with more – about 1/2 cup.
1/4 cup sugar
1 egg white
Whip egg white until it holds soft peaks; slowly add sugar, and whip until it is no longer grainy. Pipe onto the outside of the domes, and toast the meringue using a torch (or put it ever so briefly under the broiler).
3 1/4 cup Semisweet chocolate
1/4 cup sugar
1/2 cup milk
1/2 cup cream
1 envelope granulated gelatin, bloomed
2 cups cream
Melt the chocolate; set aside. Whisk the yolk, sugar, milk, and first cream together over very low heat until the mixture coats the back of a spoon. Whisk in the bloomed gelatin, and strain over the melted chocolate. Stir until the whole mixture is glossy, and let cool to room temperature. While the chocolate is cooling, whip the remaining cream to soft peaks. Fold the cream into the chocolate, and pour into half-dome molds, nestling a scoop of the praline mix and a Donsuemor Financier into the mousse.