Chocolate shells with caramel mousse
Chocolate shells with caramel mousse

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chocolate shells with caramel mousse. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chocolate shells with caramel mousse is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Chocolate shells with caramel mousse is something that I’ve loved my whole life. They are fine and they look fantastic.

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.

To get started with this particular recipe, we have to prepare a few components. 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. Make ready 100 gr. Brown sugar
  3. Prepare egg whites from 3 eggs
  4. Make ready 1/2 tbsp. tartar cream
  5. Take 55 gr. Brown sugar
  6. Make ready 80 gr. coconut oil
  7. Take 1 pinch salt
  8. Take silicone mold for chocolate shells
  9. Prepare 1 egg
  10. Take round cutters of the same diameter as each hemisphere in the form of silicone
  11. Make ready 150 gr. Plain flour
  12. Prepare 1/2 tbsp. gelatin powder

Be careful not to over whisk this ganache because it has a tendency to "break" if handled too much. 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. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally.

Instructions 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!!!

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