In a small saucepan, bring the water and sugar to a bowl, stirring until the sugar has completely dissolved. Add the coffee and let chill.
Place the cream, mascarpone and sugar in the bowl of a mixer and whip until smooth and airy.
Fold in the chocolate chips and gently mix with a spatula.
Rapidly dip my Vicenzovo ladyfingers in the coffee syrup and use them to fill the silicone dome molds, gently pressing them in with a teaspoon.
Transfer the mascarpone cream to a pastry bag and use it to fill the domes.
Close the domes with another layer of Vicenzovo ladyfingers, previously dipped in the coffee syrup.
Place the dome molds in the freezer for two hours or until set.
Melt the dark chocolate and smooth it on a piece of parchment paper, then place it in the fridge.
Gently remove the domes from the molds, place them on a serving plate, decorate them with some mascarpone cream spikes and a crispy chocolate leaf. Serve cold.
40M and rest for 2H
For 6 domes