Resurrection Sunday Treats: Chocolate Domes

For my family and I this time of year is very important, it's when we celebrate Christ's sacrifice which has allowed us to be part of a mighty Kingdom and opens the way for us to live in relationship with God.

It reminds us of His love and grace towards us, Christ paid the ultimate price so we don't have to.

This is one of those times in the year when the family gets together and I always like to make a special treat. I didn't want to make something that was focused on baby chicks, eggs and bunny rabbits so my chocolate domes seemed like the perfect option along side these Mini Bites.



              

I made these last year but wanted to make a few adjustments. They are now perfect and the tripolatas agree. As I'm writing this they're waiting eagerly for another taster. So let's move on to the actual recipe before they start a riot.

Here's what you'll need:

75g double cream
150g dark chocolate
Approx 85g of biscuits (oat/ginger, your choice), crushed
400g milk chocolate
50g white chocolate

Here's what you'll need to do: makes approx 35 domes

1. Warm up the double cream in a pan. Meanwhile chop up the dark chocolate into very small pieces. Once the cream has been warmed up, take it off the heat and add the chocolate, stir the mix until the chocolate melts. If the cream becomes too cold, place the pan over a double boiler or a bowl of boiled water and continue stirring.

2. Once the chocolate has completely melted place the ganache into a container and place in the fridge. Leave to cool for a few minutes then stir. If it hasn't thickened place it back in the fridge and stir again after a few minutes. Once the ganache begins to thicken up add the crushed biscuits.

3. When the ganache is in the fridge, melt about 100g of the milk chocolate. Using the chocolate, coat the inside of cake pop moulds (or whatever moulds you're using). Place the mould in the fridge to set.

4. When ready, spoon the ganache into the individual moulds reaching almost to the top but not touching the sides of the moulds.

5. Melt the remainder of the milk chocolate and pour into each mould making sure it fills in the sides of the mould. Place the moulds back in the fridge to set.

6. Once set, remove the domes from the moulds, place on top of parchment/baking paper or a silicone sheet. Melt the white chocolate, then using a small spoon, drizzle the chocolate over each dome. Leave to set.

Eat and enjoy.