Hazelnut Base (for 6 domes):

⦁ 1 cup almond flour

⦁ ½ cup finely ground hazelnuts

⦁ 3 tbsp melted butter

⦁ 2 tbsp erythritol

⦁ Pinch of salt

Chocolate Mousse:

⦁ 200 g sugar-free dark chocolate (85%+)

⦁ 250 ml heavy cream

⦁ 3 egg yolks

⦁ 3 tbsp powdered erythritol

⦁ 1 tsp vanilla extract

Mirror Glaze (sugar-free):

⦁ 80 ml water

⦁ 80 ml heavy cream

⦁ 40 g cocoa powder

⦁ 70 g powdered erythritol

⦁ 2 sheets gelatin (or 1½ tsp powdered)

Filling:

⦁ 3 tbsp hazelnut butter (unsweetened)

Topping:

⦁ Chopped roasted hazelnuts

Instructions:

⦁ Mix almond flour, hazelnuts, butter, erythritol, and salt. Press into round bases, bake 10 min at 175°C (350°F). Cool.

⦁ Melt chocolate. Whisk egg yolks + erythritol over low heat until creamy. Add melted chocolate and vanilla.

⦁ Whip cream separately, fold into chocolate mixture to make mousse.

⦁ Fill silicone dome molds: mousse → small spoon of hazelnut butter → more mousse. Freeze 3–4h.

⦁ Prepare glaze: heat water, cream, cocoa, erythritol. Add bloomed gelatin. Stir until smooth. Cool slightly.

⦁ Unmold frozen domes, pour glaze over. Place on hazelnut base.

⦁ Top with chopped hazelnuts. Keep refrigerated until serving.