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Salted Caramel Chocolate Mousse Domes

Salted Caramel Chocolate Mousse Domes
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Salted Caramel Chocolate Mousse Domes are an indulgent dessert featuring a smooth, airy chocolate mousse and a luscious salted caramel center, encased in a glossy, crisp chocolate shell. Perfectly balancing sweet and salty flavors with creamy and crunchy textures, this elegant treat is ideal for special occasions or decadent everyday enjoyment.

Ingredients

Scale

Chocolate Mousse

  • 200g high-quality dark chocolate (60-70% cocoa), finely chopped
  • 1 cup heavy cream (for whipping)
  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar (optional, for sweeter mousse)

Salted Caramel Filling

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon sea salt flakes

Chocolate Shell

  • 150g high-quality dark chocolate (60-70% cocoa), melted

Instructions

  1. Prepare the Salted Caramel Filling: In a medium saucepan over medium heat, melt granulated sugar without stirring until it reaches a deep amber color. Carefully whisk in the unsalted butter and heavy cream until smooth. Sprinkle in sea salt flakes and set the caramel aside to cool completely. This will be the gooey center inside each dome.
  2. Melt the Dark Chocolate: Finely chop the dark chocolate and melt gently using a double boiler or microwave in short bursts, stirring frequently until smooth. Set the melted chocolate aside to cool slightly for molding.
  3. Whip the Mousse Mixture: Whip the heavy cream until soft peaks form. In a separate bowl, beat egg whites until stiff peaks appear. Gradually fold the melted chocolate and vanilla extract into the whipped cream, followed by gently folding in the egg whites to maintain a light, airy mousse texture.
  4. Mold the Chocolate Shells: Using silicone half-sphere molds, brush a thin layer of the melted chocolate inside each cavity. Freeze briefly to harden. Apply a second layer of chocolate for sturdiness, then allow shells to firm up completely before filling.
  5. Fill and Seal the Domes: Spoon a small amount of mousse into each chocolate shell, add a dollop of the cooled salted caramel in the center, then cover with more mousse to fill the dome. Top with a final layer of melted chocolate to seal the domes, then freeze until fully set.
  6. Unmold and Serve: Gently remove the domes from the molds. For a flawless shine, briefly warm the bottom of the molds or run under warm water—avoiding contact with the domes—then invert onto plates to reveal the glossy Salted Caramel Chocolate Mousse Domes, ready to impress.

Notes

  • Use high-quality dark chocolate for best flavor and texture.
  • Ensure melted chocolate is not too hot when molding or mixing to avoid melting the mousse.
  • Whip egg whites and cream carefully to prevent grainy or deflated mousse.
  • Watch the sugar carefully when caramelizing to achieve the perfect amber color without bitterness.
  • Seal domes tightly with chocolate to ensure easy unmolding and flawless finish.

Nutrition

Keywords: salted caramel, chocolate mousse, mousse domes, chocolate dessert, elegant dessert, no-bake dessert, party dessert, gluten free

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