1. Prepare the chocolate sponge base by whisking eggs and sugar until pale. Sift in flour and cocoa powder. Fold gently and bake in a thin layer at 350°F (175°C) for 10 minutes. Let cool and cut circles to fit dome molds.

2. For the mousse, whip the mascarpone with 50g sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream to soft peaks. Bloom the gelatin in water and gently heat to dissolve, then fold into mascarpone mixture, followed by the whipped cream.

3. Pipe mousse halfway into silicone molds. Optionally, add a center of berry jam or liqueur. Cover with more mousse and press sponge round on top. Freeze overnight.

4. For the glaze, melt dark chocolate with condensed milk and 70g sugar. Add bloomed gelatin and blend until smooth. Strain and let cool to 90–95°F.

5. Unmold frozen domes and place on a rack. Pour glaze over each in one motion. Let excess drip off, then transfer to serving bases. Decorate as desired.