Hey there, dessert lovers! Today, we’re diving into the luxurious world of Salted Caramel Chocolate Mousse Domes. If you’ve ever dreamed of crafting a dessert that looks like it belongs in a fancy patisserie but is, in fact, a heartfelt creation made right in your cozy kitchen, you’re in for a treat. This velvety mousse, paired with a luscious salted caramel, is an exquisite way to impress your friends or simply pamper yourself after a long day. Ready your spoon, because we’re about to whip up some magic!
Why Make This Recipe?
Imagine a beautiful dome of chocolate mousse that melts in your mouth, leaving you with a burst of rich chocolate flavor accented with the sweet, salty notes of caramel. Why not treat yourself to something extraordinary? Salted Caramel Chocolate Mousse Domes are not just visually stunning; they combine textures and tastes that create a dessert experience like no other. Plus, this recipe is a great way to practice your dessert-making skills, while also indulging in a fun and creative project. Whether you have a special occasion or just feel like splurging on something sweet, this mousse is a delightful choice that brings joy in every bite.
How to Make Salted Caramel Chocolate Mousse Domes
Let’s get right into the nitty-gritty of creating these indulgent domes! Every step is worth it as you move from one luscious layer to the next.
Ingredients:
For the Salted Caramel:
- 50 grams sugar
- 2 tbsp. water
- 60 grams corn syrup or glucose
- 45 grams soft butter
For the Crispy Base:
- 75 grams Rice Krispies
- 50 grams dark chocolate
- 20 grams butter
- 20 grams pailleté feuilletine (or crushed Rice Krispies for gluten-free version)
For the Chocolate Mousse:
- 25 grams sugar
- 100 ml. milk
- 75 ml. heavy cream
- 1/2 tsp. sea salt
- 2 large egg yolks
- 300 grams melted dark chocolate
- 450 ml. heavy cream
- 14 grams gelatin powder
- 70 ml. water
For the Coating:
- 150 ml. water
- 100 grams cocoa powder
- 250 grams sugar
- 150 ml. heavy cream
- Dark chocolate sheets
- White chocolate sheets
Directions:
Prepare the Salted Caramel:
- In a saucepan, combine sugar, 2 tbsp. water, and corn syrup or glucose over medium heat.
- Stir until the sugar dissolves, then let it boil without stirring until it turns a golden brown color.
- Remove from heat and immediately add the soft butter, stirring carefully. Set aside to cool slightly.
Make the Crispy Base:
- Melt dark chocolate and butter together in a microwave or double boiler.
- Once melted, stir in the Rice Krispies and pailleté feuilletine until they’re well-coated.
- Press this mixture into the bottom of your silicone dome molds. Let them set in the fridge for about 15-20 minutes.
Prepare the Chocolate Mousse:
- In a small saucepan, heat milk, 75 ml. heavy cream, and the sea salt just until it begins to simmer.
- Whisk together the sugar and the egg yolks in a separate bowl, then slowly temper the egg mixture with the warm milk mixture.
- Once combined, return the mixture to the saucepan, cooking over low heat until it thickens slightly.
- Remove from the heat and stir in the melted dark chocolate until smooth.
- Bloom the gelatin powder in 70 ml. water, then dissolve in the chocolate mixture.
- Let the mixture cool until it’s just warm to the touch.
Whip the Cream:
- In a large bowl, whip the 450 ml. heavy cream to stiff peaks. Gently fold half into the chocolate mixture, then fold in the remaining whipped cream until no streaks remain.
Assemble the Domes:
- Pour a layer of mousse into each dome mold, filling about halfway. Add a spoonful of salted caramel into the center of each, then top with more mousse until the molds are filled.
- Refrigerate for at least 4 hours, or overnight if you can wait!
Coating the Domes:
- In a saucepan, combine 150 ml. water, cocoa powder, and sugar, then heat until smooth.
- Let it cool slightly, then carefully remove the domes from the molds and dip them into the cocoa coating to give them a beautiful finish.
- Place onto a serving plate and decorate with dark and white chocolate sheets.
How to Serve Salted Caramel Chocolate Mousse Domes
These chocolate mousse domes are perfect for any elegant occasion. Serve them chilled on a beautiful platter, garnished with a drizzle of caramel sauce and a sprinkle of sea salt for that final touch. If you want to impress further, add a few edible flowers or a sprig of mint on top. Watching your loved ones take that first bite as the mousse melts in their mouths is priceless!
How to Store Salted Caramel Chocolate Mousse Domes
Keep your mousse domes in an airtight container in the refrigerator if you have any leftovers (though we’re betting they won’t last long!). They are best enjoyed within 2-3 days of making them for optimal freshness and texture. Avoid freezing these delicate treats, as it might alter their lovely consistency.
Tips to Make Salted Caramel Chocolate Mousse Domes
- Chill Everything: Make sure your tools and bowls are cold when whipping the cream. This helps achieve those perfect stiff peaks!
- Be Patient: Allow each layer to set in the fridge properly before adding the next layer. This ensures your domes hold their shape beautifully.
- Use Quality Ingredients: Invest in good chocolate and butter; the flavors truly shine through in this dessert.
- Experiment with Flavors: Feel free to add different flavors like espresso or orange zest to your mousse for a unique twist.
Variation
Want to switch things up? Consider adding a fruit layer, like raspberry or passion fruit, between the mousse and the salted caramel for a fruity surprise when you take your first bite. You could also make a thinner mousse by adjusting the heavy cream to create a lighter texture.
FAQs
1. Can I make this recipe in advance?
Absolutely! These mousse domes actually taste even better after they chill overnight. Just store them properly as mentioned.
2. What if I don’t have gelatin?
If you’re looking for a vegetarian or vegan option, you could substitute with agar-agar. Follow the package instructions for the correct measurements.
3. How can I make this gluten-free?
Simply use crushed Rice Krispies instead of pailleté feuilletine for the crispy base, and ensure all your chocolate is gluten-free.
Voilà! You now have a delightful guide to making Salted Caramel Chocolate Mousse Domes. It’s time to roll up your sleeves, whisk up some magic, and treat yourself and your loved ones to a truly decadent dessert experience! Happy baking!
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Salted Caramel Chocolate Mousse Domes
- Total Time: 360 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Luxurious chocolate mousse domes with a luscious salted caramel center, perfect for impressing guests or a special treat for yourself.
Ingredients
- For the Salted Caramel:
- 50 grams sugar
- 2 tbsp. water
- 60 grams corn syrup or glucose
- 45 grams soft butter
- For the Crispy Base:
- 75 grams Rice Krispies
- 50 grams dark chocolate
- 20 grams butter
- 20 grams pailleté feuilletine (or crushed Rice Krispies for gluten-free version)
- For the Chocolate Mousse:
- 25 grams sugar
- 100 ml. milk
- 75 ml. heavy cream
- 1/2 tsp. sea salt
- 2 large egg yolks
- 300 grams melted dark chocolate
- 450 ml. heavy cream
- 14 grams gelatin powder
- 70 ml. water
- For the Coating:
- 150 ml. water
- 100 grams cocoa powder
- 250 grams sugar
- 150 ml. heavy cream
- Dark chocolate sheets
- White chocolate sheets
Instructions
- Prepare the Salted Caramel: In a saucepan, combine sugar, 2 tbsp. water, and corn syrup or glucose over medium heat. Stir until the sugar dissolves, then let it boil without stirring until it turns a golden brown color. Remove from heat and immediately add the soft butter, stirring carefully. Set aside to cool slightly.
- Make the Crispy Base: Melt dark chocolate and butter together in a microwave or double boiler. Once melted, stir in the Rice Krispies and pailleté feuilletine until they’re well-coated. Press this mixture into the bottom of your silicone dome molds. Let them set in the fridge for about 15-20 minutes.
- Prepare the Chocolate Mousse: In a small saucepan, heat milk, 75 ml. heavy cream, and the sea salt just until it begins to simmer. Whisk together the sugar and the egg yolks in a separate bowl, then slowly temper the egg mixture with the warm milk mixture. Once combined, return the mixture to the saucepan, cooking over low heat until it thickens slightly. Remove from the heat and stir in the melted dark chocolate until smooth. Bloom the gelatin powder in 70 ml. water, then dissolve in the chocolate mixture. Let the mixture cool until it’s just warm to the touch.
- Whip the Cream: In a large bowl, whip the 450 ml. heavy cream to stiff peaks. Gently fold half into the chocolate mixture, then fold in the remaining whipped cream until no streaks remain.
- Assemble the Domes: Pour a layer of mousse into each dome mold, filling about halfway. Add a spoonful of salted caramel into the center of each, then top with more mousse until the molds are filled. Refrigerate for at least 240 minutes, or overnight if you can wait!
- Coating the Domes: In a saucepan, combine 150 ml. water, cocoa powder, and sugar, then heat until smooth. Let it cool slightly, then carefully remove the domes from the molds and dip them into the cocoa coating to give them a beautiful finish. Place onto a serving plate and decorate with dark and white chocolate sheets.
Notes
Chill utensils before whipping cream for better results. Allow each layer to set properly. Consider adding flavors like espresso or orange zest for a twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling and Melting
- Cuisine: French
Nutrition
- Serving Size: 1 dome
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg