Description
Indulge in the luxurious layers of Salted Caramel Chocolate Mousse Domes, combining rich dark chocolate mousse with crunchy salted caramel and crispy textures. This elegant dessert features silky chocolate mousse atop a crisp base, draped with a glossy chocolate mirror glaze, perfect for special occasions or gourmet treats.
Ingredients
Scale
Caramel & Crunch Base
- 50 grams sugar
- 2 tbsp water
- 60 grams corn syrup or glucose
- 45 grams soft butter
- 75 grams Rice Krispies
- 50 grams dark chocolate
- 20 grams butter
- 20 grams pailleté feuilletine (or crushed Rice Krispies for gluten-free version)
Salted Caramel Sauce
- 25 grams sugar
- 100 ml milk
- 75 ml heavy cream
- 1/2 tsp sea salt
- 2 large egg yolks
Chocolate Mousse
- 300 grams melted dark chocolate
- 450 ml heavy cream
- 14 grams gelatin powder
- 70 ml water
Chocolate Mirror Glaze
- 150 ml water
- 100 grams cocoa powder
- 250 grams sugar
- 150 ml heavy cream
Decorations
- Dark chocolate sheets
- White chocolate sheets
Instructions
- Prepare Caramel & Crunch Base: In a saucepan, combine 50 grams sugar, 2 tablespoons water, and 60 grams corn syrup over medium heat. Cook without stirring until a golden caramel forms. Remove from heat and stir in 45 grams soft butter. Fold in 75 grams Rice Krispies, 50 grams dark chocolate, 20 grams butter, and 20 grams pailleté feuilletine or crushed Rice Krispies. Spread mixture evenly into dome molds and chill until set.
- Make Salted Caramel Sauce: In a separate saucepan, dissolve 25 grams sugar in 100 ml milk over medium heat. In a bowl, whisk 2 egg yolks. Gradually add warm milk mixture to yolks, stirring constantly. Return to saucepan and cook gently until thickened. Stir in 75 ml heavy cream and 1/2 teaspoon sea salt. Cool completely.
- Prepare Chocolate Mousse: Bloom 14 grams gelatin powder in 70 ml water. Melt 300 grams dark chocolate and mix in bloomed gelatin. Whip 450 ml heavy cream to soft peaks and gently fold into chocolate mixture. Pour mousse over chilled caramel crunch bases in molds. Freeze until firm.
- Make Chocolate Mirror Glaze: Combine 150 ml water, 250 grams sugar, 100 grams cocoa powder, and 150 ml heavy cream in a saucepan. Heat to dissolve sugar and blend until smooth. Cool slightly but keep warm for glazing.
- Glaze and Decorate: Remove frozen mousse domes from molds and pour chocolate mirror glaze evenly over each dome. Let glaze set briefly. Decorate with dark and white chocolate sheets as desired. Keep refrigerated until serving.
Notes
- Use pailleté feuilletine for the best crunch texture, or crushed gluten-free Rice Krispies for a gluten-free option.
- Ensure the gelatin is fully bloomed and properly incorporated for a smooth mousse texture.
- Freezing the mousse domes before glazing helps achieve a smooth, shiny mirror finish.
- Handle chocolate sheets gently to avoid breakage during decoration.
- Serve chilled for optimal texture and flavor.
