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
Scale
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.
