Description
Indulge in this luxurious Silky Chocolate Mousse filled with a delightful salted caramel core, perfect for any occasion.
Ingredients
- 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)
- 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
- 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: Begin by combining the sugar, 2 tablespoons of water, and corn syrup in a saucepan over medium heat. Stir until the sugar dissolves and allow it to boil without stirring until it turns golden brown. Carefully add the soft butter and stir. Set this aside to cool slightly.
- Make the Crispy Base: Melt the dark chocolate and butter in a microwave or double boiler. Mix in the Rice Krispies and pailleté feuilletine until well-coated, then press this mixture into the bottom of your silicone dome molds. Chill them in the fridge for about 15-20 minutes until they set.
- Prepare the Chocolate Mousse: In a small saucepan, heat the milk, 75 ml of heavy cream, and sea salt until simmering. Whisk the sugar and egg yolks in a separate bowl, then gradually add the warm milk mixture to temper. Return this to the stove and cook gently to thicken slightly. Once done, stir in the melted dark chocolate until smooth. Bloom the gelatin in 70 ml of water, then mix it into the chocolate mixture. Allow this to cool until just warm.
- Whip the Cream: In a large bowl, whip the 450 ml of heavy cream until stiff peaks form. Gently fold half of this whipped cream into the chocolate mixture, ensuring no streaks remain. Add the remaining whipped cream to the mixture and fold until everything is combined.
- Assemble the Domes: Pour mousse into each dome mold to fill halfway. Add a spoonful of salted caramel into the center, then cover with more mousse until the molds are full. Refrigerate for at least 240 minutes, but overnight is ideal if you can wait!
- Coat the Domes: In a saucepan, combine 150 ml of water with cocoa powder and sugar, heating until smooth. Allow it to cool slightly, then gently remove the domes from the molds and dip them into the cocoa coating. Finally, place the domes on a serving plate and decorate with dark and white chocolate sheets.
Notes
For an elevated presentation, serve with fresh berries or extra salted caramel. Store in the refrigerator for up to 4 days.