1. Clean and dry the silicone dome molds and place them on a flat tray.

2. Melt the semi-sweet chocolate until smooth, then brush or spoon it inside each mold cavity. Chill until firm and repeat with a second thin layer.

3. Mix the chocolate cookie crumbs with the melted butter until evenly combined. Press into small rounds sized to fit the base of each dome, then chill until set.

4. Bloom the gelatin in the cold water for a few minutes, then dissolve it gently.

5. Beat the mascarpone cheese with the powdered sugar and vanilla extract until smooth.

6. Whip the heavy cream to soft peaks, then fold it into the mascarpone mixture. Fold in the dissolved gelatin gently until fully incorporated.

7. Pipe or spoon the filling into the chilled chocolate shells, leaving a little room for the cookie base.

8. Place the chilled cookie rounds on top and press lightly to seal. Chill the domes until completely firm.

9. Carefully unmold each dessert and place it on a serving plate.

10. Garnish with a small swirl of cream, fresh strawberries, mint leaves, chocolate pearls, and crushed praline or nuts before serving.