Description
Indulge in these decadent salted caramel chocolate mousse domes, featuring a crunchy Rice Krispies crust, smooth chocolate mousse, and a glossy chocolate glaze. A luxurious dessert perfect for special occasions!
Ingredients
Scale
For the crunchy crust:
- 50 grams sugar
- 2 tbsp. water
- 60 grams corn syrup or glucose
- 45 grams soft butter
- 75 grams Rice Krispies
For chocolate crunch:
- 50 grams dark chocolate
- 20 grams butter
- 20 grams pailleté feuilletine (or crushed Rice Krispies for gluten-free version)
For salted caramel and chocolate mousse:
- 25 grams sugar
- 100 ml. milk
- 75 ml. heavy cream
- 1/2 tsp. sea salt
- 2 large egg yolks
- 300 grams melted dark chocolate
- 450 ml. heavy cream
For chocolate glaze:
- 14 grams gelatin powder
- 70 ml. water
- 150 ml. water
- 100 grams cocoa powder
- 250 grams sugar
- 150 ml. heavy cream
For decoration:
- Dark chocolate sheets
- White chocolate sheets
Instructions
- Make the crunchy crust:
In a small saucepan, cook sugar, water, and corn syrup until a light caramel forms. Add butter, stir to combine. Add Rice Krispies and mix well until fully coated. Transfer to rings and flatten tightly. Freeze until fully set. - Make the chocolate crunch:
Melt butter and dark chocolate until smooth. Add pailleté feuilletine (or Rice Krispies for gluten-free) and mix. Pour onto a baking pan, spread evenly, and freeze for at least 1 hour. Cut into small circles with a diameter of 3-4 cm. - Make the salted caramel chocolate mousse:
Cook sugar into caramel in a small saucepan. In a separate pot, heat milk, cream, and sea salt to a simmer. Slowly combine with the caramel and cook until uniform. Whisk egg yolks with a third of the caramel, then combine with the rest. Cook over low heat until the mixture reaches 82-84°C. Strain and pour over melted dark chocolate, mixing until smooth. Cool to about 40°C, then fold in whipped cream to form a mousse. - Assemble the mousse domes:
Pour mousse into a 7 cm dome-shaped silicone mold, filling halfway. Place a circle of chocolate crunch in the center, then cover with more mousse. Freeze for 3-4 hours until set. - Make the chocolate glaze:
Hydrate gelatin in water for 15 minutes. Heat water, cocoa powder, and sugar in a saucepan, then bring to a boil. Add cream and bring to a second boil. Melt the gelatin and add to the pan. Strain and cool to 32-35°C before using. - Assemble the desserts:
Once mousse domes are frozen, remove from molds and place on a rack. Pour glaze over the domes to coat completely. Freeze for 5 minutes to set. Place each mousse dome onto the crunchy base and garnish with dark and white chocolate sheets. - Serve and store:
Refrigerate the mousse domes for up to 4-5 days. Enjoy!
Notes
- For a gluten-free version, replace the pailleté feuilletine with crushed Rice Krispies.
- These mousse domes can be prepared in advance and stored in the fridge for a few days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: french
Nutrition
- Serving Size: 1 dome (based on 8 servings)
- Calories: 390
- Sugar: 30g
- Sodium: 100mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 80mg