Ingredients
Chocolate Mousse
9 ea  Egg yolks
1 ea  Whole egg
210 g / 7.4 oz Granulated sugar
50 g /1.76 oz Water
500 g /17.6 oz Arriba 72%
750 g /26.5 oz Heavy cream, soft peak
Caramel Mousse
18 g / .63 oz Sheet Gelatin
450 g /15.9 oz  Granulated sugar
150 g / 5.3 oz Water
680 g / 24 oz Heavy cream
1.5 liters  Heavy cream, whipped to soft peak

Crème Brulee
1/2 liter  Heavy cream
1 ea  Tahitian Vanilla Bean
4 ea  Egg yolk
90 g / 3.2 oz Granulated sugar

Preparation
Chocolate Mousse
Whip the yolks and whole egg in a medium mixing bowl with an electric mixer on medium-high speed until light in color and thick, about 7 minutes. Keep whipping the egg mixture while you cook the sugar. Pour sugar and water in a quart heavy-bottomed sauce pan and place over medium-high heat. Insert a candy thermometer and cook the sugar to 250°F/121°C, the soft ball stage. Pour the hot sugar down the side of the mixing bowl, into whipping egg mixture. Do not pour directly on the beaters or it will splatter. Whip on medium-high speed until the outside of the bowl is warm, about another 5 minutes. Fold the egg mixture into melted Arriba 72% until almost incorporated. You should still see streaks of melted chocolate in the mixture (marble effect). Fold in whipped cream until mixture is completely smooth and homogenous. If mixture is too warm when you fold in the whipped cream, the cream will melt. If the mixture is too cold when you fold in the whipped cream, the chocolate will harden and create small lumps in the mousse.

Caramel Mousse
Soften Sheet Gelatin, squeeze excess water. Set aside. Combine sugar and water in a 4 quart heavy bottomed sauce pan and place over medium-high heat. Cook mixture until it becomes a very dark caramel. Pour heavy cream to deglaze the pan. Stir until completely incorporated. Add Sheet Gelatin and mix until combined and Sheet Gelatin has dissolved. Strain caramel mixture through a fine mesh sieve into a large bowl place over an ice bath. Let cool completely, stirring occasionally. When completely cooled, fold in the whipped cream.

Crème Brulee
Preheat the oven to 300°F. Pour the heavy cream into a 4 quart heavy bottomed sauce pan and place over medium-high heat. Cut the Vanilla Bean in half lengthwise and add the scrapings and the bean to heating milk. In a separate bowl combine yolks and sugar until thoroughly mixed and frothy. When the milk reaches a boil, pour about one-third of it into egg mixture. Whisk immediately to prevent the egg from scrambling. When fully incorporated, pour heated egg mixture into the reaming hot milk. Cook for about 1 minute on medium-high heat, stirring constantly, to thicken. Pour mixture through a fine-mesh sieve into a measure glass with a spout. Place the mini-muffin molds on a baking sheet. Fill each mold to the top with the mixture. Place the baking sheet in the oven and fill with enough warm water to come halfway up the sides of the molds. Bake until the crème brulee trembles slightly when gently shaken, but is no longer loose, about 25 minutes. Cool on a wire rack and place in the freezer overnight.

Setting
Place the chocolate mousse into a pastry bag large opening (no tip). Pipe the mousse into the dome molds, filling each one-third full. Spread the mousse up the sides of the molds with the back of a large spoon. Place in the freezer until set, about 1 hour. Place one frozen crème brulee in the center of each mold. Place the caramel mousse into a pastry bag with a large opening (no tip). Pipe the mousse into the dome molds over the crème brulee, filling each mold almost to the top. Leave just enough room for a 1/4-inch thick layer of genoise or biscuit (you can use any type of cake layer you like). Press the cake layer gently into the dome and use a small offset spatula to level the dome, so that it will sit flat on the plate when unmolded. Place the molds in the freezer until set, about 4 hours. Unmold and return to the freezer until ready to spray. Spray the frozen desserts evenly with the chocolate mixture. Store the sprayed domes in the refrigerator, uncovered, until ready to serve, no longer than 4 days.

Specialty Ingredients
#31101 FELCHLIN-Swiss ARRIBA 72%
#31300 FELCHLIN-Swiss COCOA BUTTER
#90070 Sheet Gelatin
#90071T Tahitian Vanilla Bean