Delicious Chocolate and Praline Domes with Mascarpone Mousse

Mold the domes:
Using a brush, brush the inside of half-sphere shaped silicone molds with the melted chocolate.

Let harden at room temperature, then apply a second layer of chocolate to strengthen the shells.

Place in the refrigerator to harden completely.

Preparation of the Praline:

Caramelizing the hazelnuts:
Toast the hazelnuts in the oven at 180°C (350°F) for about 10 minutes, then rub them in a tea towel to remove the skin.

In a saucepan, melt the sugar over medium heat until you obtain a golden caramel.

Add the toasted hazelnuts to the caramel and mix well to coat.

Pour the caramelized hazelnuts onto a sheet of baking paper and leave to cool completely.