1. Prepare a silicone dome mold and place it on a tray that fits in your freezer.

2. Bloom the gelatin in cold water and let it sit for 5 minutes.

3. Beat the mascarpone, powdered sugar, and vanilla extract until smooth.

4. Warm 2 tablespoons of the heavy cream and stir in the bloomed gelatin until dissolved.

5. Mix the gelatin mixture into the mascarpone mixture until fully combined.

6. Whip the remaining heavy cream to soft peaks, then gently fold it into the mascarpone mixture.

7. Spoon or pipe the filling into the dome molds and smooth the tops. Freeze for 3 to 4 hours or until solid.

8. Mix the chocolate cookie crumbs with melted butter and cocoa powder until the texture resembles wet sand.

9. Press the crumb mixture into 6 small rounds and chill until firm.

10. Melt the dark chocolate gently until smooth and let it cool slightly.

11. Unmold the frozen mascarpone domes and place them on a wire rack over a tray.

12. Pour the melted chocolate over each frozen dome to coat it evenly with a glossy shell.

13. Let the excess chocolate drip off, then transfer each dome onto a cookie base.

14. Garnish with mint leaves, chocolate crumbs, and mini whipped cream dollops.

15. Refrigerate for 20 to 30 minutes before serving so the centers soften slightly.