Description
Luxurious chocolate mousse domes with a luscious salted caramel center, perfect for impressing guests or a special treat for yourself.
Ingredients
Scale
- 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