1. Line dome-shaped silicone molds with plastic wrap if not non-stick.

2. Whip mascarpone with powdered sugar and vanilla until smooth.

3. In a separate bowl, whip heavy cream to soft peaks.

4. Fold whipped cream into mascarpone mixture.

5. Bloom gelatin in 1/4 cup water, melt gently, and fold into the cream.

6. Fill each dome mold 3/4 with mascarpone mousse.

7. Press a round of chocolate sponge into each dome to form a base.

8. Freeze domes for at least 4 hours or overnight until solid.

9. To make glaze, simmer 1/2 cup water, condensed milk, cocoa powder, and syrup until smooth.

10. Remove from heat, add chopped chocolate and stir until melted.

11. Add bloomed gelatin to the glaze and stir until fully dissolved.

12. Cool glaze to 90°F before pouring.

13. Unmold frozen domes and set on a rack over a tray.

14. Pour glaze evenly over each dome in a smooth motion.

15. Let glaze set for a few minutes, then transfer to fridge to thaw slightly before serving.