Ravneet’s sophisticated patisserie chocolate domes are filled with an orange and poppy seed sponge, and a honey and yoghurt mousse. It takes some practice to get the tempering of the chocolate right, but it’s worth it for beautifully shiny bunnies!
To make the orange and poppy seed sponge, whisk the eggs and sugar together to ribbon stage in a stand mixer fitted with a whisk attachment. Add in the orange zest and juice and whisk to incorporate.
Sift in the flour and baking powder over the whisked egg mixture, then add the oil and poppy seeds, and fold to combine.
Pour the mixture into the lined Swiss roll tin. Bake for 12-15 minutes until the edges are just coming away from the sides. Remove from the oven and leave to cool.
To make the honey yoghurt mousse, soak the gelatine leaves in water for 5 minutes. Heat the honey together with 100ml of the double cream. Add the soaked gelatine to the honey cream and stir until completely dissolved, then fold in the Greek yoghurt.
Whisk the 130ml double cream until stiff peaks. Fold the yoghurt mix into the whipped cream. Spoon into a piping bag and chill.
Temper the chocolate. In a large bowl set over a pan of barely simmering water melt the 150g of dark chocolate chips until it reaches 55°C/131°F, stirring continuously. Remove from the heat and add the 50g of chocolate chips.
Stir the chocolate until the temperature drops to between 27-28°C/81-82°F, then set the bowl back over the hot water and reheat to 31-32°C/88-89°F.
Immediately remove the chocolate from the heat and spoon into the 4 dome moulds. Use a pastry brush to fully coat the inside of the moulds, making sure that there are no gaps. Leave in the freezer to set. Keep the remaining melted chocolate for decoration.
To assemble, cut out 4 rounds of cooled sponge using a 3cm round cutter. Pipe the honey yoghurt mousse onto the centre of the sponges, enough to fit under the chocolate domes.
Carefully unmould your chocolate domes by peeling off the silicone mould.
To decorate, gently heat the end of a small round nozzle with a blowtorch and use to cut out eyes from your domes. Paint on noses using the pink food colouring.
Very carefully place your 4 domes over the piped mousses.
Dip the chocolate chips into the left-over melted chocolate and secure to each dome as ears. Paint the inside of the ears pink with pink food colouring.
Make fondant teeth by dividing the fondant into 8 x small rectangles. Use the remaining melted chocolate to stick on fondant teeth and marshmallow tails.
Finish with a sprinkling of gold dust.