Melt the Chocolate: Melt two-thirds of your chocolate over a double boiler, making sure the water doesn't touch the bottom of the bowl containing the chocolate. The steam should gently heat the bowl, allowing the chocolate to melt without direct heat contact, which could burn it. Heat until the chocolate reaches 45-50°C for dark chocolate.

Cool the Chocolate: Remove the chocolate from heat and add the remaining third of chopped chocolate. Stir until well incorporated and the temperature drops to about 27°C.

Reheat the Chocolate: Briefly return the chocolate to the double boiler until it reaches 31-32°C. It's now ready for coating or molding.

Line the silicone half-sphere molds with a thin layer of tempered chocolate using a brush, ensuring the entire inner surface of the mold is covered.

Chill the molds in the refrigerator for a few minutes to allow the chocolate to harden.

Apply a second layer if necessary to ensure there are no thin or transparent areas, especially if the mold is flexible.

Chill again until the chocolate is completely solid.

Demold just before filling with the mousse.

Notes: making several thin layers instead of one thick layer ensures a more uniform and sturdy dome that will hold well when demolded.

Melt the dark chocolate over a double boiler.

Whip the refrigerated coconut cream with a kitchen mixer or an electric whisk to create a mousse.

Incorporate 40g of icing sugar.

Gradually and gently mix in the melted dark chocolate, which should be cooled but still liquid, to maintain the preparation's airiness. Use a spatula and folding motions to keep the mousse light.

Fill the demolded domes with the mousse, leaving about 1 cm free at the top for the crunchy base.

Melt the chocolate over a double boiler and mix in the puffed rice cereal and crushed hazelnuts.

Let the mixture cool slightly; it should not solidify but also not be too hot.

Gently add on top of the mousse in each shell up to the edge of the dome. Chill to set well.