Description
Indulge in the luxurious layers of Salted Caramel Chocolate Mousse Domes, featuring crispy textures, rich dark chocolate mousse, and a luscious salted caramel glaze. This elegant dessert combines crunchy Rice Krispies with decadent chocolate and creamy salted caramel, perfect for impressing guests or treating yourself to a sophisticated sweet experience.
Ingredients
Scale
Crunchy 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 Glaze
- 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
Additional Ingredients
- 150 ml water
- 100 grams cocoa powder
- 250 grams sugar
- 150 ml heavy cream
- Dark chocolate sheets (for decoration)
- White chocolate sheets (for decoration)
Instructions
- Prepare the Crunchy Base: In a saucepan, dissolve 50 grams sugar, 2 tbsp water, and 60 grams corn syrup over medium heat until the mixture reaches a caramel color. Remove from heat and blend in 45 grams soft butter immediately. Mix this caramel with 75 grams Rice Krispies, 50 grams chopped dark chocolate, 20 grams butter, and 20 grams pailleté feuilletine to create a crunchy base. Press this mixture into silicone dome molds and refrigerate to set.
- Make the Salted Caramel Glaze: Whisk 25 grams sugar, 100 ml milk, and 75 ml heavy cream in a saucepan. Heat gently and stir until sugar dissolves. In a separate bowl, beat 2 large egg yolks, then temper them by slowly adding some of the hot milk mixture while continuously whisking. Combine back into the saucepan and cook on low heat until thickened. Stir in 1/2 tsp sea salt. Allow the glaze to cool before use.
- Prepare the Chocolate Mousse: Soften 14 grams gelatin powder in 70 ml water. Melt 300 grams dark chocolate and let it cool slightly. Whip 450 ml heavy cream to soft peaks. Gently heat the gelatin to dissolve it and fold into the melted chocolate. Fold the whipped cream carefully into the chocolate mixture to maintain airiness.
- Assemble the Domes: Fill the dome molds halfway with chocolate mousse. Add the chilled crunchy base layer on top. Fill the remainder of the mold with more mousse to cover the base completely. Smooth the surface and refrigerate for at least 4 hours or until firmly set.
- Unmold and Decorate: Carefully unmold the chocolate mousse domes. Optionally, dust with 100 grams cocoa powder or drizzle with the salted caramel glaze. Garnish with dark and white chocolate sheets for an elegant touch before serving.
Notes
- Use gluten-free Rice Krispies instead of pailleté feuilletine to make this dessert gluten-free.
- Ensure gelatin is fully dissolved to avoid lumps in the mousse.
- For best texture, chill the domes overnight.
- Handle with care when unmolding to keep the domes intact.
- Adjust sea salt quantity in the caramel glaze to your preference for saltiness.
