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Step 1: Prepare the Pistachio Mousse
Bloom the gelatin by sprinkling it over the cold water. Let it sit for 5 minutes.
Heat the white chocolate and pistachio paste together in a saucepan until smooth.
Warm the bloomed gelatin until dissolved, then mix it into the white chocolate-pistachio mixture.
Whip the heavy cream to soft peaks and gently fold it into the pistachio mixture.
Pour the mousse mixture into silicone dome molds and freeze for at least 4 hours until firm.
Step 2: Create the Chocolate Shell
Melt the dark chocolate and allow it to cool slightly.
Once the mousse is set, carefully remove the domes from the molds and dip each one into the melted chocolate.
Let the excess chocolate drip off, then immediately sprinkle the base of each dome with chopped pistachios.
Place the domes back in the freezer to set.
Step 3: Make the Pistachio Crust
Mix the crushed pistachios, melted butter, and powdered sugar together.
Press the mixture into small round molds and chill until firm.
Step 4: Make the Chocolate Glaze
Heat the heavy cream and honey together until warm but not boiling.
Pour the mixture over the chopped chocolate and let it sit for a minute.
Stir until smooth and finish by adding the butter.
Step 5: Assemble the Dessert
Place each chocolate-coated dome over the pistachio crust base.
Drizzle the chocolate glaze over the top for a glossy finish.
Garnish with more crushed pistachios and serve chilled.
Serving and Storage Tips:
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