1. Stir the chocolate cookie crumbs, melted butter, and fine sea salt together until evenly moistened. Press into 6 flat rounds that match the size of your dome molds, then chill until firm.

2. Beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.

3. In a separate bowl, whip the cold heavy cream until soft peaks form.

4. Fold the whipped cream into the mascarpone mixture gently until light and smooth.

5. Spoon the mascarpone filling into silicone dome molds and smooth the tops.

6. Press one chilled cookie base onto each filled dome, making sure it sits level.

7. Freeze the domes for at least 4 hours, or until completely firm.

8. Sprinkle the gelatin powder over cold water and let it bloom for 5 minutes.

9. Warm the milk, granulated sugar, cocoa powder, and chopped dark chocolate in a saucepan over medium-low heat, stirring until smooth.

10. Remove the glaze from the heat, stir in the bloomed gelatin until dissolved, then strain through a fine-mesh sieve.

11. Cool the glaze until warm and pourable, about 90°F to 95°F.

12. Unmold the frozen domes and place them on a wire rack set over a tray.

13. Pour the glaze over each dome, starting from the center and letting it flow down the sides.

14. Transfer the glazed domes to serving plates and chill for 30 to 60 minutes.

15. Garnish with whipped cream, fresh mint, and strawberries before serving.