If you have a craving for a dessert that’s both indulgent and elegantly impressive, you’re going to love this Salted Caramel Chocolate Mousse Domes Recipe. Each bite is a heavenly blend of silky chocolate mousse, crunchy textures, and that irresistible hint of salted caramel, all wrapped up in a beautifully shaped dome. Perfect for special occasions, or any time you want to brighten your day with a spectacular treat, this recipe brings together simple yet powerful flavors with a texture play that will leave you smitten.
Ingredients You’ll Need
These ingredients might look straightforward, but each plays a crucial role in creating the magic of the Salted Caramel Chocolate Mousse Domes Recipe. From the richness of dark chocolate to the crunch of Rice Krispies and the touch of sea salt, every component enhances the flavor, texture, and visual appeal of your final dessert.
- Sugar (50 grams and 25 grams): Provides sweetness and helps form the caramel base and syrup.
- Water (2 tbsp. and 150 ml): Essential for making caramel and hydrating gelatin.
- Corn syrup or glucose (60 grams): Prevents crystallization in the caramel, keeping it smooth.
- Soft butter (45 grams) and butter (20 grams): Adds creaminess and richness to the caramel and chocolate layers.
- Rice Krispies (75 grams): Adds delightful crunch; can be substituted with gluten-free crushed cereals.
- Dark chocolate (50 grams and 300 grams): The star ingredient delivering intense cocoa flavor with a velvety finish.
- Pailleté feuilletine or crushed Rice Krispies (20 grams): Gives a crispy texture contrasting the mousse.
- Milk (100 ml): Balances the richness in the caramel and mousse.
- Heavy cream (75 ml and 450 ml, plus additional 150 ml): Whipped to soften the mousse and used in caramel, ensuring a luxuriously smooth texture.
- Sea salt (1/2 tsp.): Perfect for that subtle salty kick to the caramel.
- Egg yolks (2 large): Provide richness and help thicken the caramel custard.
- Gelatin powder (14 grams) and water (70 ml): Stabilizes the mousse for perfect dome shapes.
- Cocoa powder (100 grams): Adds deep chocolate notes for dusting or mixing.
- Sugar (250 grams): For making silky caramel sauce.
- Dark chocolate sheets and white chocolate sheets: For elegant decoration and texture contrast.
How to Make Salted Caramel Chocolate Mousse Domes Recipe
Step 1: Prepare the Crunchy Base
Start by making the caramel with 50 grams of sugar, 2 tablespoons of water, and corn syrup. Cook until golden, then mix in the soft butter and Rice Krispies to create a crunchy base. Spread this mixture evenly in your dome molds and allow it to set—this crunchy layer adds the perfect texture contrast for the domes.
Step 2: Make the Salted Caramel Custard
Heat 25 grams of sugar with milk and cream until simmering. Slowly temper the egg yolks with the warm milk mixture, then return it all to the stove. Stir continuously until the custard thickens. Remove from heat and add sea salt. Let it cool, then fold in softened gelatin dissolved in water to stabilize the filling.
Step 3: Prepare the Dark Chocolate Mousse
Melt the 300 grams of dark chocolate with 20 grams of butter for extra smoothness. Whip the heavy cream to soft peaks and fold it gently into the melted chocolate. Add the gelatin solution to keep the mousse firm enough to hold the dome shape once set.
Step 4: Assemble the Domes
Pour a layer of mousse into the molds over the crunchy base, followed by a spoonful of salted caramel custard in the center. Cover with more mousse to encase the caramel filling entirely. Freeze the domes to set completely, making sure they hold their perfect shape.
Step 5: Finishing Touches
Unmold the domes carefully once frozen solid. Dust with cocoa powder or decorate with dark and white chocolate sheets for an elegant, professional finish that will wow everyone at the table.
How to Serve Salted Caramel Chocolate Mousse Domes Recipe
Garnishes
A sprinkle of flaky sea salt on top elevates the salted caramel notes beautifully. You could also add a drizzle of warm caramel sauce or a few crunchy feuilletine flakes for a nice textural finish. For a pop of color, fresh raspberries or edible gold leaf work wonders.
Side Dishes
This dessert pairs perfectly with a light fruit salad, perhaps something tart like a berry mix to cut through the richness. A simple espresso or a glass of dessert wine can complement the deep chocolate and caramel flavors wonderfully as well.
Creative Ways to Present
Try serving the domes on individual decorative plates with swirls of caramel sauce or chocolate coulis artfully drizzled around. You can also invert them onto a bed of crushed nuts or a cookie crumb crust for extra flair. For celebrations, placing a small edible flower on top will add a stunning effect.
Make Ahead and Storage
Storing Leftovers
You can store these domes in the refrigerator tightly covered to prevent drying out. They will stay fresh for up to three days, allowing the flavors to meld even more for a richer experience.
Freezing
Freezing is an excellent option for this mousse dessert. Keep the domes covered tightly in an airtight container to avoid freezer burn. They can be frozen for up to two weeks without losing their texture or flavor.
Reheating
Because this is a mousse dessert, reheating is not recommended. Instead, allow frozen domes to thaw gently in the refrigerator for several hours before serving to preserve their creamy texture and beautiful shape.
FAQs
Can I use milk chocolate instead of dark chocolate in the Salted Caramel Chocolate Mousse Domes Recipe?
Definitely! Milk chocolate will give you a sweeter and creamier mousse. Just keep in mind that the dessert will be less intense in cocoa flavor and slightly lighter in color.
What if I don’t have gelatin? Is there a substitute for this recipe?
You can use agar-agar as a vegetarian substitute, but you’ll need to adjust quantities and preparation since agar sets differently. Be sure to follow package instructions carefully to achieve similar results.
Can I prepare the domes entirely in advance?
Yes! The Salted Caramel Chocolate Mousse Domes Recipe is perfect for make-ahead desserts. Assemble and freeze them a day or two before your event for stress-free entertaining.
How important is it to use sea salt in the caramel?
Sea salt adds that essential contrast to the sweetness of the caramel, enhancing all the flavors. You could use other salts, but flaky sea salt is ideal for balance and texture.
Is there a gluten-free option for the crunchy layer?
Absolutely. Use gluten-free cereal like crushed Rice Krispies instead of pailleté feuilletine to maintain the crunch without any gluten concerns.
Final Thoughts
I can’t recommend the Salted Caramel Chocolate Mousse Domes Recipe enough if you’re looking to impress and indulge simultaneously. The layers of crunchy textures with smooth, luscious mousse and that perfect salted caramel bite make each spoonful an absolute delight. Give it a go and turn your dessert into a moment everyone will remember!
Print
Salted Caramel Chocolate Mousse Domes Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes + chilling time
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: French
- Diet: Gluten Free
Description
Indulge in these decadent Salted Caramel Chocolate Mousse Domes, featuring layers of crispy textures and rich chocolate mousse with a luscious salted caramel twist. Perfect for special occasions or gourmet dessert lovers, these domes combine crunchy Rice Krispies, silky melted dark chocolate, and a smooth salted caramel filling, elegantly coated in cocoa powder and decorated with chocolate sheets.
Ingredients
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 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
Cocoa Coating
- 150 ml water
- 100 grams cocoa powder
- 250 grams sugar
- 150 ml heavy cream
Decorations
- Dark chocolate sheets
- White chocolate sheets
Instructions
- Prepare the Crunchy Base: In a saucepan, combine sugar, water, and corn syrup or glucose. Heat until the sugar dissolves and caramelizes slightly. Add the softened butter and stir until smooth. Remove from heat and stir in Rice Krispies, dark chocolate, butter, and pailleté feuilletine (or crushed Rice Krispies if gluten-free). Spread the mixture evenly on a baking sheet and cool until firm.
- Make the Salted Caramel Sauce: In a small saucepan, heat sugar until melted and golden. Carefully add milk and heavy cream while stirring continuously. In a bowl, whisk egg yolks. Gradually temper the yolks with some warm caramel mixture, then return everything to the saucepan and cook gently over low heat, stirring frequently until thickened. Stir in sea salt and let cool.
- Prepare the Gelatin: Sprinkle gelatin powder over 70 ml cold water and let bloom for 5 minutes.
- Make the Chocolate Mousse: Warm a small portion of the heavy cream and melt the bloomed gelatin into it. Mix the melted gelatin and cream with the melted dark chocolate. Whip the remaining heavy cream to soft peaks and fold gently into the chocolate mixture until fully combined.
- Assemble the Domes: Line dome molds with a thin layer of the chocolate mousse. Add a layer of the crunchy base and a generous spoonful of salted caramel sauce. Fill the molds with more chocolate mousse to the top. Smooth the surface and refrigerate until set, about 4-5 hours or overnight.
- Prepare the Cocoa Coating: In a saucepan, combine water, cocoa powder, sugar, and heavy cream. Bring to a boil, stirring until smooth. Cool slightly until it reaches a pouring consistency.
- Unmold and Coat: Carefully unmold the mousse domes and pour the cocoa coating over them to create a smooth, shiny finish. Allow the coating to set briefly in the refrigerator.
- Decorate: Garnish the domes with dark and white chocolate sheets for an elegant final touch.
Notes
- For a gluten-free option, replace pailleté feuilletine with crushed Rice Krispies.
- Ensure gelatin fully blooms for proper mousse set.
- Use high-quality dark chocolate for the best flavor.
- The domes need to be refrigerated for several hours or overnight to fully set.
- Handle the domes carefully when unmolding to maintain shape integrity.
