What you will need:
200g dark chocolate
1 litre Blackish ice cream
3 teaspoons gelatin (diluted)
What to do:
1. Melt chocolate gently
2. Melt the ice cream to room temperature
3. Fold into chocolate
4. Add gelatin, fold gently
5. Pour into your sphere moulds and freeze
BLACK COCOA CRUNCH BASE
Ingredients
1 cup crushed Oreo / black cocoa biscuits
3 tbsp melted butter
Method
Mix and press into ring moulds
Chill until firm
BLACK MIRROR GLAZE
Ingredients
1/2 cup water
1 cup sugar
1/2 cup cream
100g dark chocolate
2 tsp gelatin (bloomed)
2 tsp activated charcoal
Method
1. Heat water + sugar + cream
2. Pour over chocolate, blend smooth
3. Add gelatin + charcoal
4. Cool to ~32°C (pouring temp)
Step-by-Step
1. Fill half-sphere moulds with mousse
2. Add dark chocolate filling (optional)
3. Cover with more mousse, level off
4. Freeze completely (minimum 6 hours/overnight)
GLAZING & FINISH
1. Unmold frozen domes
2. Place on rack over tray
3. Pour mirror glaze evenly → perfect gloss
4. Transfer to black cocoa base
5. Finish with a half cherry and gold leaf.
