Chocolate shells with caramel mousse
Chocolate shells with caramel mousse

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chocolate shells with caramel mousse. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

MUSIC: Sweet As Honey #Caramel #Cheesecake #Mousse #Chocolate. Tart Shell Sugar Cookie Chocolate Pastry Dough Shells by Cupcake Savvy's Kitchen. This dessert recipe is a treat to the eye layered with caramel and chocolate mousse over a chocolate sponge roundel.

Chocolate shells with caramel mousse is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Chocolate shells with caramel mousse is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chocolate shells with caramel mousse using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate shells with caramel mousse:
  1. Prepare 225 gr. dark chocolate 70%
  2. Take 100 gr. Brown sugar
  3. Get egg whites from 3 eggs
  4. Make ready 1/2 tbsp. tartar cream
  5. Get 55 gr. Brown sugar
  6. Make ready 80 gr. coconut oil
  7. Get 1 pinch salt
  8. Get silicone mold for chocolate shells
  9. Make ready 1 egg
  10. Make ready round cutters of the same diameter as each hemisphere in the form of silicone
  11. Get 150 gr. Plain flour
  12. Prepare 1/2 tbsp. gelatin powder

I didn't come up with this recipe myself. Oh, and I used darker chocolate than Jemma. Descriptions of his salted caramel tarts are vivid: a buttery, crisp tart shell filled to the brim with a luxurious vanilla bean salted caramel and topped with a perfect swirl of milk chocolate mousse. Think of a Twix or Caramilk chocolate bar, but much, much better.

Steps to make Chocolate shells with caramel mousse:
  1. FOR THE CHOCOLATE SHELLS - At first melt the chocolate in a bain marie. Take the silicone mold and half-fill each case with the melted chocolate. Spread the chocolate with a spoon on the walls of each case.
  2. Turn the mold over a tray until the excess chocolate falls on it.
  3. Place the mold in the freezer for 20΄, until the chocolate is frozen. Then repeat the process and put the silicone mold back in the freezer until the chocolate is frozen again.
  4. FOR THE BASE - In a bowl, place the coconut oil (at room temperature) and the sugar(55gr.) and stir until it gets fluffy. Then add the egg and mix well with the whisk.
  5. In another bowl, mix the flour, the salt and the gelatin powder and add them to the mixture of the coconut oil. Mix well, until you have a soft and slightly sticky dough.
  6. Place the dough in the refrigerator for at least 30’ and let it rest. - - After 30΄, open the dough to a thickness of 4mm and place it on a baking pan with non-stick paper. - Bake it in a preheated oven at 180 ° C for 10΄, until it becomes golden brown.. - - After that, remove the baking pan directly from the oven and cut the biscuit with the round cutter(8 circles, while it is still hot, that will form the bases of the dessert). Let them cool well, then.
  7. FOR THE MOUSSE - In a bain marie, place all the ingredients for the mousse and heat over medium heat, until the temperature reaches 65 ° C. At this temperature, the egg will be cooked, so it will be safe to eat and the sugar will melt, too. - - Once the temperature is reached, remove from the heat, and transfer the mixture to a bowl. Using a hand mixer, beat the mixture for about 10΄-15΄ at medium to high speed, until a fluffy and a voluminous mousse forms and has the room temperature.
  8. Once the mousse is as wanted, put it in the fridge for 5'.
  9. ASSEMBLING - Take the silicone mold out of the freezer and fill each chocolate shell with the caramel mousse by using a corne. Then, place a biscuit base over the mousse. Put the silicone mold back in the fridge carefully for another 15΄. - - After 15 ',the dessert is ready to be served. Remove carefully the chocolate shells,filled with caramel mousse and biscuit base. You can decorate them in various ways, such as by creating a candy spoon.
  10. With patience and lots of mood, you will create a wonderful dessert that is going to impress everybody!!!

Chocolate mousse is very easy to make and this version only needs an hour to chill before serving. This recipe comes from the chef's mother. Crunchy Chocolate shell, duo Chocolate mousse, soft Vanilla Caramel, recomposed…» chocolate mousse, shells, fresh mint. Chocolate Mousse with Pepper and HoneyMarmita. chocolate bar, honey, freshly ground pepper, butter, XL eggs. Chocolate Mousse Dome with Caramel GanacheOn dine chez Nanou.

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