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
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 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.
