If you have a passion for desserts that pack a punch of indulgence with a sophisticated twist, then you’re going to adore this Salted Caramel Chocolate Mousse Domes Recipe. Combining the richness of velvety dark chocolate mousse with the addictive allure of homemade salted caramel and a delightful crunch, these domes are show-stoppers for any occasion. Imagine silky layers, perfectly balanced sweetness, a hint of sea salt, and a crispy surprise hidden inside, all wrapped up in an elegant dome shape. It’s a dessert that invites you to savor every bite and share moments of pure joy.
Ingredients You’ll Need
The beauty of this Salted Caramel Chocolate Mousse Domes Recipe is in its simplicity and quality. Each ingredient plays a vital role, from creating deep chocolate flavor to adding that signature caramel saltiness and the perfect crunch, not to mention the luxurious creaminess of the mousse itself.
- Sugar (50 grams): Essential for building the caramel’s deep, luscious flavor.
- Water (2 tbsp. + 70 ml. + 150 ml.): Used at different stages for caramel and gelatin blooming.
- Corn syrup or glucose (60 grams): Keeps the caramel smooth and prevents crystallization.
- Soft butter (45 grams): Adds richness and a silky texture to the caramel.
- Rice Krispies (75 grams): Provides that irresistible crisp texture inside the domes.
- Dark chocolate (50 grams + 300 grams melted): The backbone of the mousse, giving intense chocolate depth.
- Butter (20 grams): Used to enrich the chocolate layers and add smoothness.
- Pailleté feuilletine or crushed Rice Krispies (20 grams): Adds a delicate crunch, perfect for texture contrast.
- Sugar (25 grams): Sweetens the mousse and caramel subtly.
- Milk (100 ml.): Balances richness while adding creaminess to the caramel.
- Heavy cream (75 ml. + 450 ml. + 150 ml.): Key for the luscious mousse and silky caramel sauce.
- Sea salt (½ tsp.): The star seasoning that elevates every bite with a savory edge.
- Egg yolks (2 large): Helps build the mousse’s creamy, airy structure.
- Gelatin powder (14 grams): Stabilizes the mousse so it holds its elegant dome shape.
- Cocoa powder (100 grams): Enhances the chocolate flavor and adds richness.
- Sugar (250 grams): For the sugar syrup used in the mousse mixture.
- Dark chocolate sheets and white chocolate sheets: For decorating and finishing touches that wow.
How to Make Salted Caramel Chocolate Mousse Domes Recipe
Step 1: Prepare the Salted Caramel Crunch Base
Start by making a buttery salted caramel that’s smooth and glossy. Combine sugar, water, and corn syrup in a saucepan over medium heat until it turns a rich amber color. Stir in soft butter and a pinch of sea salt, then quickly fold in Rice Krispies and feuilletine for that perfect crunch. Press this mixture into the bottom of your silicone dome molds to form a crisp base that’s simply addictive.
Step 2: Create the Silky Chocolate Mousse
Warm the milk and gently whisk in egg yolks and sugar to form a custard base. Melt the dark chocolate and butter together, then gently fold the custard, cocoa powder, and whipped heavy cream into the chocolate. Bloom the gelatin powder in water and mix it carefully into the mousse for stability. This mousse is the cloud-soft, rich heart of your domes, balancing sweetness and dark chocolate intensity flawlessly.
Step 3: Assemble the Domes
Pour the luscious chocolate mousse over the crunchy caramel base in the molds, filling each carefully. Smooth the tops and refrigerate until set—this can take several hours or overnight. Once firm, gently unmold the domes to reveal their perfectly smooth, glossy shape, ready for a final glamorous touch.
Step 4: Finishing Touches
Dust the domes lightly with cocoa powder before embellishing them with delicate shards of dark and white chocolate sheets. These finishing touches add a sophisticated flair and a slight snap that complements the mousse’s softness perfectly.
How to Serve Salted Caramel Chocolate Mousse Domes Recipe
Garnishes
The secret to elevating these domes lies in simple yet elegant garnishes. A sprinkle of flaky sea salt on top enhances their flavor wonderfully, while fresh berries create a fresh, tart contrast. A drizzle of warm caramel sauce can also add moisture and extra indulgence.
Side Dishes
Pair your Salted Caramel Chocolate Mousse Domes with light sides like a crisp fruit salad or a fresh mint garnish to balance the richness. A small scoop of vanilla bean ice cream is also a classic companion, offsetting the intense chocolate flavor with creamy sweetness.
Creative Ways to Present
For a party or special event, consider serving these domes on elegant small plates with edible gold leaf or alongside petite spoons of salted caramel custard. They also look stunning on clear glass platters to show off their beautiful shape and layers. The presentation can be as impressive as the taste itself.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover domes refrigerated for up to three days. Make sure to cover them well to prevent absorbing any odors from the fridge and to keep the glossy finish intact.
Freezing
If you want to make these ahead of time, freeze the domes on a tray before transferring them to an airtight container. They can be frozen for up to one month. When ready to serve, thaw them slowly in the refrigerator overnight to preserve texture and flavor.
Reheating
Reheating isn’t necessary and not recommended for this dessert, as warming will affect the texture of the mousse and the shine of the domes. Instead, allow them to come to a cool room temperature for about 20 minutes before serving if they’ve been refrigerated.
FAQs
Can I use milk chocolate instead of dark chocolate?
You can, but using milk chocolate will reduce the intensity and depth of chocolate flavor, making the mousse sweeter and less rich. Dark chocolate provides the ideal balance with salted caramel.
Is there a gluten-free version of this recipe?
Yes! Simply replace the Rice Krispies with a gluten-free crunchy element or stick to pailleté feuilletine, which works perfectly for gluten-free diets.
How do I know when the caramel is ready?
Watch for a deep amber color and a slightly nutty aroma. Be careful not to burn it, as caramel can go from perfect to bitter very quickly.
Can I substitute gelatin with agar-agar?
Agar-agar can be used as a vegetarian alternative, but be mindful it sets firmer and faster. Adjust the quantity according to the package instructions to maintain the mousse’s delicate texture.
What’s the best way to unmold the mousse domes?
Place the molds briefly in warm water for a few seconds (be careful not to let water touch the mousse) to loosen the edges, then gently peel the silicone mold away for a smooth finish.
Final Thoughts
If you are searching for a dessert that’s not just delicious but also an impressive feast for the eyes, this Salted Caramel Chocolate Mousse Domes Recipe is an absolute must-try. The combination of textures and flavors offers a luxurious experience every time, perfect for memorable celebrations or simply treating yourself. Dive in and savor the magic of homemade decadence!
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Salted Caramel Chocolate Mousse Domes Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Refrigeration and Stovetop
- Cuisine: French
- Diet: Gluten Free
Description
Indulge in the luxurious layers of Salted Caramel Chocolate Mousse Domes, featuring a crisp Rice Krispies and pailleté feuilletine base, rich salted caramel, silky chocolate mousse, and beautifully decorated with dark and white chocolate sheets. This elegant dessert combines textures and flavors for an unforgettable treat perfect for special occasions.
Ingredients
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
- 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
Chocolate Glaze
- 150 ml water
- 100 grams cocoa powder
- 250 grams sugar
- 150 ml heavy cream
Decoration
- Dark chocolate sheets
- White chocolate sheets
Instructions
- Prepare the Base: In a saucepan over medium heat, dissolve 50 grams of sugar with 2 tablespoons of water and 60 grams of corn syrup. Once the mixture reaches a caramel color, remove from heat and stir in 45 grams of soft butter until melted. Fold in 75 grams of Rice Krispies, 50 grams of melted dark chocolate, 20 grams butter, and 20 grams pailleté feuilletine (or crushed Rice Krispies), mixing gently to combine. Press the mixture firmly into dome molds and refrigerate to set.
- Make Salted Caramel: In a saucepan, combine 25 grams sugar and 100 ml milk, heating gently until the sugar dissolves. In a separate bowl, whisk 2 egg yolks. Gradually add the warm milk mixture to the yolks, whisking constantly. Return mixture to the pan and cook over low heat until thickened. Stir in 75 ml heavy cream and 1/2 teaspoon sea salt. Let caramel cool.
- Assemble Caramel Layer: Pour a thin layer of salted caramel over the set base in the molds. Place back in the refrigerator to firm up.
- Prepare Gelatin: Bloom 14 grams gelatin powder in 70 ml cold water. Warm gently until fully dissolved, ensuring not to boil.
- Make Chocolate Mousse: Whip 450 ml heavy cream to soft peaks. Slowly fold melted dark chocolate into the gelatin mixture, then gently fold the whipped cream into the chocolate-gelatin mix until smooth and airy.
- Assemble Mousse Layer: Pour the chocolate mousse over the caramel layer in the molds. Smooth the surface and refrigerate for several hours, ideally overnight, until fully set.
- Prepare Chocolate Glaze: In a saucepan, mix 150 ml water, 250 grams sugar, 100 grams cocoa powder, and 150 ml heavy cream. Heat gently, stirring until smooth and slightly thickened. Cool slightly before use.
- Glaze Mousse Domes: Remove domes from molds and place on a rack. Pour the cooled glaze over each dome, ensuring even coverage. Chill domes until the glaze is set.
- Decorate: Garnish each dome with dark and white chocolate sheets for a beautiful finishing touch. Keep refrigerated until serving.
Notes
- For a gluten-free version, substitute pailleté feuilletine with crushed Rice Krispies.
- Ensure gelatin is fully dissolved to prevent lumps in the mousse.
- Allow mousse domes to set overnight for the best texture and flavor.
- Chocolate sheets can be purchased or made at home by tempering chocolate and cutting it into thin sheets.
- Handle caramel and hot sugar mixtures with care to avoid burns.
