Magnum Chocolate Dome Surprise

Magnum Dome recipe

Magnum Chocolate Dome Surprise

Recipe By Clement Pedro

For the chocolate domes

Magnum white almond

200g Good quality 70% dark chocolate, melted
2 balloons

For the brownies

115g butter, melted
200g sugar
2 free-range eggs
1t vanilla extract
1/3 cup good quality cocoa
½ cup cake flour
¼t baking powder
pinch of salt

100g Almonds
Edible gold glitter, to coat almonds

For the white chocolate sauce

200g good quality white chocolate, roughly chopped
¾ cup cream

For the chocolate domes

Blow up the balloon before brushing or coating the rounded end of the balloon in the melted chocolate. Allow the first layer to set before applying the second and possibly a third layer to ensure it will be firm enough to hold its shape without the balloon. Once the chocolate has set pop the balloon and set balloon dome half aside. Repeat the process with another balloon for the second half of the dome.

For the brownies

In a mixer add the butter, sugar, eggs and vanilla extract. Set to a medium speed and combine the ingredients before slowly incorporating the cocoa, flour, baking powder and salt. Stop the mixing process as soon as the mixture is combined.
Add the mixture to a greased baking sheet before placing in an oven preheated to 180°C to bake for 25 minutes or until the outside has set and the inside is still a little soft, it will firm up more as they cool.

Cut the brownie into large dice sized pieces before placing into one-half of the domes that has been placed round side down on a serving dish. Adding the brownie pieces to the bottom of the dome will stop it falling over. Add the MAGNUM MINI and cover with the second chocolate dome to create a sphere. Coat the almonds with the gold glitter before scattering around the dome

Heat the cream over a medium heat before adding the white chocolate and melting through.

Pour the white chocolate sauce over the dome allowing the dome to melt revealing the mini magnum inside.