How to Make Ultimate Chocolate shells with caramel mousse

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chocolate shells with caramel mousse. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chocolate shells with caramel mousse is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chocolate shells with caramel mousse is something which I have loved my entire life. They’re 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. Chocolate lovers rejoice: Underneath these elegant chocolate shells are pillows of rich mousse topped with sweet caramel. Using the back of a teaspoon, make a divot in the middle of.

To get started with this recipe, we have to first prepare a few ingredients. You can have chocolate shells with caramel mousse using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Chocolate shells with caramel mousse:

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

They are chocolate tart shells filled with a layer of banana caramel with peanuts, another layer of a triple chocolate salted caramel ganache and topped with chocolate mousse. Finally, the mousse-filled chocolate shells are taken out of the mould, put onto the cooled cookie bottom and (if you can wait that long), some A super easy recipe for mousse cakes with a refined sugar free caramel mousse and a delicious dark chocolate shell. Complete with a gluten and dairy. Chocolate mousse is very easy to make and this version only needs an hour to chill before serving.

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!!!

Complete with a gluten and dairy. 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. When the caramel is a deep amber color and starts to smoke, wait a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk in the butter, stirring until melted.

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