Chocolate shells with caramel mousse
Chocolate shells with caramel mousse

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, chocolate shells with caramel mousse. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chocolate shells with caramel mousse is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Chocolate shells with caramel mousse is something which I’ve loved my entire life. They’re fine and they look wonderful.

These delicious Mini Caramel Cheesecake Mousse Tarts filled with Chocolate Truffle Ganache are the ultimate taste sensation! Perfect to include on your next Dessert Table. The light texture of the Dulce de leche Cheesecake Mousse pairs perfectly with the luscious Ganache Truffle filling and Chocolate.

To get started with this particular 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 can achieve it.

The ingredients needed to make Chocolate shells with caramel mousse:
  1. Take 225 gr. dark chocolate 70%
  2. Prepare 100 gr. Brown sugar
  3. Make ready egg whites from 3 eggs
  4. Prepare 1/2 tbsp. tartar cream
  5. Prepare 55 gr. Brown sugar
  6. Take 80 gr. coconut oil
  7. Prepare 1 pinch salt
  8. Get silicone mold for chocolate shells
  9. Get 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. Make ready 1/2 tbsp. gelatin powder

You can look at this as chocolate mousse stiffened by caramel or as a perfect caramel enriched by chocolate. Either way it is so rich, thick, gooey and creamy, so childish in a way, that it almost requires something completely. Crunchy Chocolate shell, duo Chocolate mousse, soft Vanilla Caramel, recomposed Hazelnut streusel and…" MastersOfChocolate on Instagram: "#Repost @giorgiodemarini ・・・ NEW Toffee Moustache Tender caramel with smoked Applewood salt.

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!!!

Meanwhile, in a sauce pan, mix together sugar Remove the mousse cake from the mold and place on a cookie rack with a cookie pan underneath to catch excess glaze. Caramel beurre salé oni koriste cesto u receptima(sladoled npr je ODLICAN) i veliki je hit postao poslednjih godina. Prvo napravimo caramel beurre salé: u serpici otopimo secer,posebno ugrejati slatku pavlaku do kljucanja i kad se secer karamelizuje(ne jako tamno!) dodati mu slatku pavlaku i. For the mousse, melt the chopped chocolate over a pan of hot, not boiling, water. Remove from the heat and allow to cool.

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 am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!