Ingredients

Inner dome:

- 250 ml heavy whipping cream

- 1 short espresso (or coffee)

- 3 spoons of powdered sugar

Outer dome:

- 500 ml heavy whipping cream

- 250 g dark chocolate

Coating:

- 80 g white chocolate

- 20 ml heavy whipping cream

Bottom:

- 100g rice crispy cereal

- 50 g butter

- 100 g dark chocolate

Make the inner dome. Whip the whipping cream adding the sugar gradually

Make the coffee (use as little water possible) and add to the cream. Mix well. Move to a small bowl (preferably plastic so the removal would be easier).

Cover it. Freeze for at least 4 hours.

Make the bottom. Melt chocolate and butter. Mix well.

Add the rice crisps. Mix well. Move to a cake pan slightly smaller than the bottom of the outer dome (use the big bowl to measure). Tighten it with the bottom of a glass.

Cover it and set aside for later.

Make the outer dome. Heat 250 ml cream and melt the chocolate in it.

Mix well. Cool in refrigerator for at least 4 hours. Remove from refrigerator.

Add the other 250 ml cream and whip to a mousse (don’t over do it – you will get very yummy butter).

Building the cake. Remove the inner dome from freezer and release from bowl (you can put the bowl in some warm water but don’t let the water get inside!). Move the outer dome chocolate mousse in the big bowl and leave a third away. Make room for the inner dome. Put the frozen inner dome inside

and cover with the rest of the chocolate mousse. Put the rice crisps bottom in its place and tighten. Freeze for at least a night.

To serve. Make the coating: melt white chocolate with cream.

Cool to room temp. Remove cake from freezer and release from the bowl. Place on a serving tray. Pour the coating on top of the dome.

Let it run down.

Put the cake in the refrigerator to defrost for about an hour before serving. Enjoy!