Chocolate shells with caramel mousse
Chocolate shells with caramel mousse

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

Chocolate shells with caramel mousse is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Chocolate shells with caramel mousse is something that I have loved my whole life.

Then, place a biscuit base over the mousse. 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.

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

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

Melt the chocolate and butter and reserve. A giant, raw salted chocolate egg, filled with smooth, salted date caramel, and silky chocolate and coconut mousse. Melt chocolate over very low heat or in a double boiler or microwave. Add remaining whipped cream and gently fold, just until combined.

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!!!

Scoop mousse with a spoon dipped in a hot water. Place over low heat, stirring with a metal spoon until the sugar has dissolved and the syrup has become clear. Best of all, they're wrapped in a gorgeous, hand-painted, fully edible white chocolate shell! I am so excited to share these Lemon Mousse Cakes with you today! Pour the warm ganache on top of the caramel in the tart shells, and tap the tarts against the countertop a few times to smooth out the tops.

So that is going to wrap this up with this exceptional food chocolate shells with caramel mousse recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!