Chocolate shells with caramel mousse
Chocolate shells with caramel mousse

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chocolate shells with caramel mousse. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Chocolate shells with caramel mousse is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Chocolate shells with caramel mousse is something which I have loved my entire life.

Chocolate lovers rejoice: Underneath these elegant chocolate shells are pillows of rich mousse topped with sweet caramel. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe. Have you ever made something so delicious that you literally couldn't walk past it without taking a big old spoonful?

To begin with this recipe, we have to first prepare a few components. 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. Prepare 225 gr. dark chocolate 70%
  2. Prepare 100 gr. Brown sugar
  3. Take egg whites from 3 eggs
  4. Prepare 1/2 tbsp. tartar cream
  5. Make ready 55 gr. Brown sugar
  6. Get 80 gr. coconut oil
  7. Get 1 pinch salt
  8. Prepare silicone mold for chocolate shells
  9. Take 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. Take 1/2 tbsp. gelatin powder

I always dreamed of cracking open the shell to find it filled with something exciting, but was invariably left with. Chocolate mousse, in a chocolate shell, topped with whipped cream and fresh berries - they're almost too pretty to eat! These MOCHA CARAMEL COOKIE DOUGH TRUFFLES are composed of chocolate shells, filled with mocha cookie dough and an ooey gooey caramel center. Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret.

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!!!

These MOCHA CARAMEL COOKIE DOUGH TRUFFLES are composed of chocolate shells, filled with mocha cookie dough and an ooey gooey caramel center. Chocolate mousse is easily achievable right in your own kitchen, and anyone can make it, but you can keep that as your sweet little secret. Don't be intimidated— ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. 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.

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